During my travels through Mexico, I discovered that steak quesadillas are more than just a delicious meal—they’re a true expression of Mexican street food culture. Everywhere I went, from the bustling markets of Mexico City to the small coastal towns, quesadillas were a staple, but none were quite as satisfying as the ones filled with tender steak.
One of my most memorable food experiences was in Oaxaca, where I stumbled upon a local market filled with the smoky aroma of grilled meats. Watching the vendors expertly cook steak with just the right blend of spices was mesmerizing. They topped the sizzling steak with melted cheese, sautéed onions, and vibrant peppers, then folded it all into fresh tortillas to create the perfect quesadilla. Every bite was a burst of flavor—crunchy, cheesy, and seasoned to perfection.
Steak quesadillas quickly became my go-to meal after a long day of exploring. Whether I was hiking through ancient ruins or wandering through colorful streets, they were always a quick, satisfying option. Plus, pairing them with fresh guacamole, tangy salsa, or rich sour cream made the experience even better.
Every time I recreate steak quesadillas now, I’m reminded of those incredible moments in Mexico—the lively markets, the passionate street vendors, and the authentic flavors that inspired me along the way
Ingredients:
- 1 flour tortilla
- 2 tbsp cajun seasoning
- 2 tbsp butter
- 1 c mexican blend cheese shredded
- 2 tbsp mushrooms diced
- 2 tbsp onion diced
Method:
- Sprinkle cajun seasoning or your favorite steak seasoning on both sides of the steak.
- Place in a greased air fryer basket at 350° or the Blackstone and cook for 6-8 minutes for medium rare, 8-10 for well done.
- Once the steak is cooked to your liking, allow it to rest for 5 minutes. This helps to seal the juices in.
- Then cut the steak into bite-sized pieces. TIP: You can cut the steak into bite size pieces and cook in the air fryer or the blackstone. However, I like keeping the steak whole if I can so that it locks in the juices in the steak during the cooking process. In my opinion, when you cut steak and cook it you not only get a drier result, but you also end up with a tougher chew.
- On a flour tortilla spread butter over the entire tortilla in an even layer. This allows the cajun seasoning to stick to it and gives it a nice golden brown color once cooked. Sprinkle the cajun seasoning over the butter and place side down on the Blackstone, or a skillet or griddle.
- On the side that doesn’t have the butter and cajun seasoning, sprinkle an equal amount of your favorite cheese or whatever you have on hand all over the quesadilla. We ALWAYS have Mexican blend, mozzarella and cheddar on hand and have made it with them all.
- Top the cheese with mushrooms, onions and steak (or any of the other substitutions you are using) on half of the side of the quesadilla.
- The cheese only will help to melt on top of the steak and keep all of the ingredients in place.
- Fold the tortilla in half by flipping the cheese only side over. Let the cheese melt for a minute or two (every Blackstone distributes heat differently I’ve found, so know your Blackstone!).
