This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Steak Quesadillas By Rachael

Thinly sliced sirloin steak or flank steak makes the best steak quesadillas.

Rach's tip: When a recipe calls for slicing meat before cooking it, stick it in the freezer for 5 minutes to firm up for easy slicing.

From Rachael Ray Every Day, October 2019


  • 1 pound thin sirloin steaks (½ inch thick each), or 1 pound flank steak
  • 2 jalapeño or serrano chiles, thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat)
  • ½ small red onion, finely chopped
  • 2 limes, juiced (about ¼ cup)
  • 4 cloves garlic, grated
  • Salt
  • 2 tomatoes on the vine, seeded and chopped
  • One handful fresh cilantro leaves with tender stems, finely chopped
  • Cayenne hot sauce (Rach's go-to is Frank's RedHot)
  • 1 large Haas avocado, coarsely chopped
  • Pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (Rach likes Gebhardt)
  • 3 tablespoons neutral-flavored oil
  • 1 white or yellow onion, chopped
  • 1 bell pepper (any color), seeded and chopped
  • ¼ cup drained mild or hot pickled jalapeño slices
  • 4 large (10-inch) flour tortillas
  • Cooking spray
  • 2 cups shredded Mexican cheese blend, pepper Jack, or Monterey Jack
  • Mexican crema or sour cream, for serving


Serves: 4


Freeze the steaks until slightly firm, about 5 minutes. 

Heat a large cast-iron skillet over medium-high to high. 

In 2 medium bowls, divide the chiles, red onion, and half the lime juice. Add a quarter of the grated garlic to each bowl; season with salt. Let stand for a few minutes. To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo. In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole. 

Thinly slice the steaks against the grain; season with salt, pepper, and the spices. 

Add 2 tablespoons oil, two turns of the pan, to the skillet. Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes. Turn the beef over and cook until browned, about 2 minutes more. Transfer to a plate. 

Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet. Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes. Add the remaining garlic and lime juice; season with salt and pepper. Mix in the beef and remove from heat. 

Heat a nonstick skillet over medium. Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down. Scatter a quarter of the cheese on top. Arrange about a quarter of the beef and vegetables on 1 side of the tortilla. Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side. Repeat with the remaining tortillas, cheese, beef, and vegetables. 

Cut the quesadillas into wedges. Serve with the crema, guacamole, and pico.