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Taco Bell Steak Quesadilla Copycat

Taco Bell Steak Quesadilla Copycat
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Recreate the magic of Taco Bell’s Steak Quesadilla at home with this easy recipe! It features tender, seasoned steak, a gooey cheese blend, and a creamy jalapeño sauce that packs just the right amount of heat. Perfect for a quick dinner or a fun Tex-Mex night!

Ingredients

Scale

For the Creamy Jalapeño Sauce:

  • 1 cup mayonnaise
  • 2 tbsp pickled jalapeños, minced
  • 1 tbsp pickle juice (from pickled jalapeños)
  • ¼ cup buttermilk
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cocoa powder (processed with alkali)
  • 1 tsp minced onion
  • Salt to taste

For the Quesadillas:

  • 4 burrito-size flour tortillas (use gluten-free tortillas if needed)
  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp avocado oil (or olive oil) for cooking

Cheese blend:

  • ½ cup cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ½ cup American cheese, sliced or shredded
  • ½ cup Monterey Jack cheese, shredded

Instructions

Prep:

  1. Season the Steak: Thinly slice the sirloin steak and season it in a mixing bowl with onion powder, garlic powder, salt, and pepper. Let it rest while preparing other ingredients.
  2. Make the Sauce: Combine all sauce ingredients in a small bowl until smooth. Cover and refrigerate to let the flavors meld.

Cooking:

  1. Cook the Steak: Heat a skillet over medium-high heat and add avocado oil. Sear the steak slices for about 2–3 minutes per side until browned. Remove from heat and let rest for at least 5 minutes before slicing further if needed.
  2. Warm Tortillas: Heat each tortilla in a clean skillet over medium heat until pliable but not crispy.

Assemble & Cook:

  1. Spread a thin layer of creamy jalapeño sauce on one side of each tortilla.
  2. On half of each tortilla, layer the cheese blend evenly: cheddar, mozzarella, American, and Monterey Jack. Add cooked steak slices on top of the cheese layer.
  3. Fold each tortilla in half to create a half-moon shape.
  4. Heat a skillet over medium-low heat and lightly grease with butter or oil. Cook each quesadilla for about 3–4 minutes per side until golden brown and crispy on the outside and melted inside.

Notes

Serving Suggestions: Serve sliced into triangles with extra creamy jalapeño sauce, salsa, guacamole, or sour cream on the side. Pair with Mexican rice or refried beans for a complete meal.

Tips & Tricks:

  • Resting the steak after cooking ensures it stays juicy and tender.
  • Use medium-low heat when cooking quesadillas to prevent burning while ensuring even melting of the cheese.

Storage & Reheating:

  • Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in an air fryer to maintain crispiness without getting soggy.
  • The creamy jalapeño sauce can be made up to 3 days ahead and stored in the fridge.

Find it online: https://sabormexicana.com/taco-bell-steak-quesadilla-copycat/