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Chipotle Steak Quesadilla

The viral Chipotle Steak Quesadilla made at home and even better! It's packed with fajitas, steak, and lots of cheese to mimic a Philly cheesesteak sandwich but in quesadilla form and it's absolutely delicious. Pair it with the honey chipotle vinaigrette and sour cream for the perfect meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yields4 quesadillas
Print Recipe Pin Recipe
Servings4 quesadillas

Ingredients

STEAK:

  • 1 pound flank steak
  • 2 teaspoons minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 tablespoons adobo paste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon cilantro, finely chopped
  • squeeze of lime juice.

VINAIGRETTE:

  • 1/4 cup honey
  • 1/4 cup red vinegar
  • 1 teaspoon mustard
  • 2 teaspoons lime juice
  • 1/4 teaspoon black pepper
  • pinch of salt
  • 1 teaspoon paprika
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 2 to 3 tablespoons adobo sauce
  • 1 teaspoon chili powder
  • 1/2 cup neutral oil

FAJITAS

  • 2 green bell peppers, thinly sliced
  • 1 red onion, thinly sliced
  • 1 to 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • black pepper, to taste
  • salt, to taste

FOR ASSEMBLY:

  • flour tortillas
  • monterrey jack cheese, shredded
  • hot salsa
  • sour cream

Instructions 

MAKE THE VINAIGRETTE:

  1. To a food processor, add the honey, vinegar, mustard, lime juice, black pepper, pinch of salt, paprika, garlic cloves, oregano, adobo sauce, and chili powder.
  2. Start to blend and stream the oil in to emulsify it until completely smooth.
  3. Taste and adjust any flavors to your liking and set aside.

MAKE THE FAJITAS:

  1. To a pan over medium heat, add the olive oil, bell peppers, onions, garlic powder, onion powder, chili powder, black pepper, and salt.
  2. Sauté for about 7 to 8 minutes until the peppers and onions are softened but not mushy. Remove from pan and set aside.

THE STEAK:

  1. To a small bowl, combine garlic, chili powder, salt, oregano, black pepper, cumin, coriander, adobo, and olive oil to make the marinade.
  2. Pour the marinade over the steak and let it sit for at least 30 minutes but the longer the better.
  3. Heat an oiled cast iron skillet over medium high heat.
  4. Add the steak and sear on one side for 3 to 4 minutes.
  5. Flip over and sear the other side for 3 to 4 minutes. Halfway through, add the butter to the pan.
  6. Take out the steak from the pan and chop into small pieces.
  7. Add back to the pan along with the cilantro and a squeeze of lime. Saute for a minute and then take off the heat.

MAKE THE QUESADILLA:

  1. Heat a large pan over medium-low heat. Spray the pan with oil.
  2. Add a large tortilla to the pan. On one side, add the shredded cheese, fajitas, steak, hot salsa, and more cheese. Fold over the other side and toast on one side until golden brown. Flip over and repeat.
  3. Chop into pieces and enjoy warm with the vinaigrette and sour cream to dip on the side.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!