With a simple spice combination, these Chipotle Steak and Cheese Quesadillas are AMAZING and are cooked so quickly on the stovetop!

I love, love tacos, quesadillas, nachos…everything! Mexican food is honestly always a good idea in my book and super easy to make especially when you don’t have much time to whip something up! This Chipotle Steak and Cheese Quesadilla recipe is simple, flavorful and makes great leftovers. You’re literally just adding a few spices, steak, and chipotle sauce to a bowl, marinate then sear up some veggies, add some cheese, assemble and cook your quesadilla then BOOM that’s it! I absolutely love how tender and flavor the steak is, you can really taste the Mexican flavors in every bite!

Oh and the vinagrette… amazing! If you’ve ever had the vinaigrette from Chipotle then you already know dipping your quesadilla into the honey chipotle vinaigrette takes it to the next level. It’s actually super simple to make with just a few ingredients. Like you will legit want to make the vinaigrette weekly to keep in the fridge. It’s also great on salads!

FAQ

WHAT IS SKIRT STEAK?

Skirt steak is a long and flat cut of meat. It comes from the beef plate on the belly area right under the ribs. This cut is not the most tender cut of beef; however, it has a rich beefy flavor and tastes amazing when cooked the right way.

WHAT’S THE DIFFERENCE BETWEEN SKIRT STEAK AND FLANK STEAK?

Skirt steak is a much longer, narrower and thinner cut. It can be a little tough due to the amount of connective tissue, so it needs careful preparation when cooking to maximize tenderness. Skirt steak also has a similar beefy flavor as flank but is a tougher cut in terms of texture. Flank steak is thicker, wider, and heavier meat cut than skirt steak, which is a lighter but longer cut of meat.Both are also fairly lean.

CAN SKIRT STEAK AND FLANK STEAK BE USED INTERCHANGEABLY?

Yes! They both make good substitutes for each other in most dishes. But keep the differences in mind when preparing recipes. If using Skirt steak which is thinner, you will want to adjust your cooking time accordingly so it is properly cooked.

HOW TO PROPERLY CUT SKIRT STEAK

When slicing, it’s important to remember to first cut the strip of steak in half into a shorter, more manageable piece with the grain, then you will want to turn that piece and slice against the grain. Do not cut with the grain of meat. If you do, it will result in tough, chewy pieces.

CAN I PREP THIS RECIPE AHEAD OF TIME?

Yes! I actually recommend marinating the steak for a couple of hours or overnight if you can, to really allow all of those flavors to come together. Also, if you’re really short on time then you can cook the steak the day before along with the veggies and store them each separately so the day that you need to make the quesadillas all you have to do is assemble and cook! Doing this will save you a little time.

WHY ISN’T THE CHEESE MELTING IN MY QUESADILLA?

When making a quesadilla, sometimes it takes a bit longer for the cheese to melt because all of the heat is coming from the bottom of the pan, warming only what is in direct contact with the pan. My recommendation is to layer the cheese (quesadilla, cheese, steak, onions and peppers then more cheese) cook for like 1 ish minute then cover your pan with a lid for a couple of minutes. The lid will trap the steam and melt the cheese much faster!

HOW DO YOU STORE LEFTOVERS?

You can store any leftover quesadillas in an airtight container in the fridge for up to 2-3 days. Then you can reheat on the stove to crisp back up the tortilla.

WHAT IS THE BEST TYPE OF CHEESE TO USE FOR QUESADILLAS?

Monterey Jack is one of my favorites for quesadillas because of its mild flavor and creamy texture when melted. Feel free to use whatever you’d like!

QUICK TIP

I recommend letting your pan get hot prior to adding the steak. This will give it a nice sear on the outside and help keep the juices intact.
Always pat dry the steak before adding the seasonings and marinade. Getting rid of some of that moisture will give the steak a nice crust once seared.
You can marinate the steak for up to 24 hours. I don’t recommend marinating it longer than that to avoid completely breaking down the meat.
Marinate the steak in a resealable bag if you can. Marinating your steak in plastic bags will help distribute the marinade evenly and make cleaning up less of a headache.
If your steak is too large for your skillet, cut it half and cook them separately. This isn’t usually an issue for me because the skirt steak cooks so quickly.
These quesadillas are best served hot while the cheese is melted! So if you want to prep ahead, just cook the meat in advance and keep your veggies and all of your chopped toppings in tupperware until ready.
Make sure you use a meat thermometer. This is truly the best way to ensure your meat is cooked correctly. You can find a good meat thermometer on amazon or any local grocery store. Keep in mind that the meat will raise a couple degrees as it rests.
Always, always grate your own cheese. Pre shredded cheese is coated in starch which causes it to not melt as well. Buy a block of cheese and shred it at home. It’s annoying but definitely worth the extra effort.

MORE MEXICAN INSPIRED RECIPES

WHAT TO SERVE WITH THESE STEAK QUESADILLAS?

Questions about these Chipotle Steak and Cheese Quesadillas? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

Chipotle Steak and Cheese Quesadillas

With a simple spice combination, these Chipotle Steak and Cheese Quesadillas are AMAZING and are cooked so quickly on the stovetop!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Servings 4 People

Ingredients

For the Steak

2-2½ lbs Skirt Steak
5 Tablespoons Avocado Oil, also more as needed for searing veggies and steak. (1 for searing the steak and 4 for marinating the steak)
1 Tablespoon Lime Juice
2 Tablespoons Chipotle Sauce
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Smoked Paprika
1½ Teaspoon Cumin
Kosher Salt and black Pepper, as needed
1 Teaspoon Oregano

For the Veggies

3 Cloves Minced Garlic
1 Yellow Onion, Sliced
1 Green Pepper, Sliced
1 Tablespoon Cilantro, Chopped

To Make the Quesadillas

Non Stick Cooking Spray
8-10 Large Burrito Flour Tortillas
1 lb Block Monterey Jack Cheese
Avocado Oil, as needed for cooking the quesadillas

For the Honey Chipotle Vinaigrette

½ Cup Avocado Oil
⅓ Cup Honey
1 Teaspoon Dijon Mustard
1 Teaspoon Lime Juice
¼ Cup Red Wine Vinegar
½ Teaspoon Oregano
½ Tablespoon Cilantro, Chopped
1 Tablespoon Chipotle Sauce
Kosher Salt and Black Pepper, as needed
½ Teaspoon Smoked Paprika
2 Cloves Garlic

Instructions

In a large bowl, add the skirt steak along with 4 tablespoons of avocado oil, garlic powder, chili powder, smoked paprika, cumin, kosher salt, black pepper, and onion powder. Add the chipotle sauce and fresh lime juice. Toss until the steak is evenly coated. Cover and refrigerate for at least 30 minutes to 1 hour. For deeper flavor, marinate overnight.
While the steak is marinating, prepare the honey chipotle vinaigrette. Add avocado oil, honey, red wine vinegar, Dijon mustard, lime juice, oregano, smoked paprika, kosher salt, black pepper, chipotle sauce, fresh cilantro, and garlic cloves to a food processor. Blend until smooth and well combined. Transfer to a jar and refrigerate until ready to serve to allow the flavors to develop.
In a bowl, combine the sliced green bell pepper, sliced onions, chopped cilantro, and minced garlic. Set aside.
Shred the Monterey Jack cheese and set aside until ready to assemble the quesadillas.
Heat 1 tablespoon of avocado oil in a hot cast iron skillet over medium heat. Once the skillet is hot, add the marinated skirt steak. Sear on both sides until golden brown with a nice crust and cooked to your desired doneness. Remove from the skillet and let rest on a cutting board for a few minutes.
In the same skillet (adding a little more oil if needed), sauté the onions, green pepper, garlic, and cilantro. Cook until the onions are translucent and the peppers are tender. Remove from heat and set aside.
Slice the steak thinly against the grain, then chop into smaller pieces.
In a clean skillet over medium heat, lightly coat with avocado oil or nonstick spray. Place a large flour tortilla in the pan. Sprinkle shredded Monterey Jack cheese over one half of the tortilla. Top with chopped skirt steak, sautéed vegetables, and a little more cheese. Fold the tortilla over.
Cook on both sides until golden brown and lightly crisp, and the cheese is fully melted.
Slice and serve warm with your favorite toppings and the honey chipotle vinaigrette. Enjoy.

Chipotle Steak and Cheese Quesadillas