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Grilled Steak Quesadillas

Citrus and spice–marinated steak brings big flavor to these hearty grilled quesadillas. Using a grill to both cook the steak and toast the quesadillas makes weeknight dinner cleanup quick and easy.

Serves 6
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
596 calories per serving


> 4 tbsp olive oil, divided
> 2 tbsp Santa Cruz Organic ® 100% Pure Lime Juice
> 1 tsp garlic powder
> 1 tsp ground cumin
> 1/2 tsp dried oregano
> 1 1/4 lbs top round steak or London broil
> 2 red bell peppers
> 1 red onion
> 6 burrito-size flour tortillas
> 1 (8 oz) pkg finely shredded Mexican cheese blend

To Serve (Optional):

> Store-bought salsa
> Sour cream
> Guacamole


In a medium bowl or resealable plastic bag, combine 2 tbsp oil, lime juice, garlic powder, cumin, and oregano. Season with salt and pepper. Pat the steak dry with paper towels and add steak to marinade. Marinate for at least 2 hours or up to overnight.
Set grill to medium-high. Halve the bell peppers lengthwise and remove the stems and seeds. Halve the onion and cut into ¼-inch-thick slices. In a second medium bowl, toss together the bell peppers, onion, and remaining 2 tbsp oil. Season with salt and pepper.
Remove steak from marinade. (Discard marinade.) Season steak with salt and pepper. Grill steak 4–6 min. per side, until internal temperature reaches 130°F. Let rest 10 min. Meanwhile, transfer bell peppers and onion to grill. Cook 4–5 min. per side. Roughly chop cooked bell peppers and onion. Thinly slice steak across the grain.
Place 1 tortilla on a cutting board. Add 2 heaping tbsp cheese to bottom half of 1 tortilla. Top with a few slices of steak and about ⅓ cup vegetables. Top with another 2 heaping tbsp cheese; fold tortilla over filling. Repeat with remaining tortillas and filling.
Transfer quesadillas to grill and cook 3–5 min., until cheese begins to melt and tortillas are browned. Flip and cook 2–4 min. more., until cheese is melted. Transfer to a cutting board. Cut each quesadilla into 4 pieces. Serve with the salsa, sour cream, and guacamole, if desired.

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