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Taco Bell Steak Quesadilla Copycat

Taco Bell Steak Quesadilla Copycat
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This isn’t your average fast-food fix. This is a homemade steak quesadilla that’s even better than the Taco Bell original. Tender steak, a four-cheese blend, and a killer creamy jalapeño sauce make for a dish that’s easy to make and impossible to resist.

Ingredients

Scale

For the Quesadilla

  • 1 lb sirloin steak
  • 1 tbsp avocado oil, plus more for cooking
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 burrito-size tortillas (gluten-free or regular)
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup shredded American cheese
  • 0.5 cup shredded Monterey Jack cheese

For the Creamy Jalapeño Sauce

  • 0.5 cup mayonnaise
  • 1 tbsp pickled jalapeños, minced
  • 1 tbsp pickled jalapeño juice
  • 1 tbsp buttermilk
  • 1 tsp chili powder
  • 0.5 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp processed cocoa powder
  • 1 tsp minced onion
  • Pinch of salt

Instructions

  1. Prep the Steak: Slice the sirloin steak against the grain into thin strips. Toss the strips in a bowl with a little avocado oil, onion powder, and garlic powder.
  2. Make the Sauce: In a small bowl, whisk together all the sauce ingredients until smooth and creamy. Pop it in the fridge to let the flavors blend.
  3. Sear the Steak: Heat a skillet over medium-high heat with a little avocado oil. Sear the steak strips for 1-2 minutes per side until they’re nicely browned. Don’t overcrowd the pan! Set the steak aside.
  4. Build and Cook: Lower the skillet heat to medium-low. Place a tortilla on the skillet. On one half, spread a layer of sauce, then add the seared steak, and top with the four-cheese blend.
  5. Fold and Finish: Fold the empty half of the tortilla over the filled side. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is melted and gooey.
  6. Slice and Serve: Take the quesadilla off the skillet, let it rest for a minute, then slice it into three wedges.

Notes

Serving Suggestions: Serve with extra creamy jalapeño sauce for dipping, sour cream, salsa, or a side of Mexican rice and black beans.

Tips & Tricks:

  • For the best melt, use cheese you’ve shredded yourself from a block.
  • Cutting the steak against the grain is key for a tender chew.
  • The cocoa powder in the sauce adds a deep, authentic color and flavor—don’t skip it!

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to three days.
  • To reheat, use a dry, non-stick skillet over medium-low heat for a crispy finish. You can also use an air fryer. Avoid the microwave!

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

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