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Home » 30 Minutes or Less » Steak Quesadilla Recipe with Pineapple Salsa

Steak Quesadilla Recipe with Pineapple Salsa

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 31, 2018
4.91 from 10 votes


Last Updated August 13, 2019 | 0 Comments

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Making your very own restaurant-style Steak Quesadilla at home may be easier than you think. This Easy Steak Quesadilla Recipe is made with gooey melted cheese, tender pieces of steak and is served with a sweet and refreshing Watermelon Pineapple Salsa. Loved by the whole family, this easy 10-minute dinner is easily customizable and delicious year-round.

Overhead image of a perfectly golden steak quesadilla drizzled with sour cream, topped with fresh salsa, and sliced into four equal-sized quarters.

There were certain foods in constant rotation throughout my childhood. Things like pizza, bagels with cream cheese, Oreos, strawberries with a side of sugar, steak with twice-baked-potatoes, bright orange mac n cheese, and steak quesadillas. Come to think of it, I have zero memories of eating vegetables…

Anyway, quesadillas- especially steak quesadillas- will always hold a special place in my heart. They were my first introduction to Mexican food and basically acted as the gateway to my Mexican food eating obsession. Steak quesadillas have long been one of O’s favorites and are, once again, a constant in my life.

But how do you cook cheesy steak quesadillas so that the tortilla is crispy and not burnt?

I’ll give you a hint to start- not in the microwave.

Ingredients needed to make this Steak Quesadilla Recipe with Pineapple Salsa

  • Leftover steak
  • Olive oil
  • Flour tortillas
  • Mozzarella cheese
  • Watermelon
  • Pineapple
  • Jalapeño
  • Red onion
  • Cilantro
  • Lime

Don’t worry if you don’t have any leftover steak. I have a recipe for super easy soy and ginger marinated steak below. Of course, feel free to use your favorite spices or marinade. This marinade, however, has been my go-to for steak for forever and the salty sweetness of the soy sauce and brown sugar taste amazing with the watermelon and pineapple salsa.

Bowl filled with chopped pineapple, watermelon, green onion red onion, cilantro, and lime juice.

How to make a quesadilla (two ways):

There are actually more than two ways to make a cheesy steak quesadilla, however, in order to get the crispy golden tortilla, I recommend these two methods (in other words, not the microwave).

  1. In a large skillet. Whenever I need to make just one quesadilla I will always fry it up in a large skillet with some butter. Cooked on medium-low heat, the tortilla reaches a perfect crispiness (without burning) and absorbs the salty butter. Combine this with gooey melted cheese and chunks of steak, it’s hard to deny the deliciousness of the steak quesadilla.
  2. In the oven. Although I love how easy it is to cook these steak quesadillas in a skillet, it’s even easier in the oven. And, the best part about the oven? You can make a whole lot more at one time (translation- you can actually eat with everyone else). Simply build your steak quesadillas, pop them on a baking sheet, and cook until cheese is melted.

Overhead view of a cooked steak quesadilla next to a bowl of pineapple salsa

How to customize these steak quesadillas

  1. Use a different cheese. You don’t have to use shredded mozzarella cheese to make a great quesadilla. I happen to love it because it’s my kid’s favorite, it melts well, and I always have it in the house. With that being said, there’s no reason why a Monterey Jack, Pepper Jack, or Cheddar wouldn’t taste just as great. Or, you could get fancy and mix them up.
  2. Do you have to use flour tortillas? yes and no. Yes, if you want that Tex-Mex cheese and steak quesadilla kind of feel or classic restaurant quesadilla taste. No, if you don’t care about any of that and simply prefer corn tortillas. In other words, try both and pick your fav!
  3. Pick your meat. Just because this is a steak quesadilla recipe, that does not mean you have to add steak. Why not make it a ground beef quesadilla? Or a shrimp quesadilla? Or a tempeh quesadilla?
  4. Have fun with the toppings! This summery watermelon pineapple salsa is perfect for right now because it’s the middle of summer, but if you find yourself craving a meaty beef quesadilla in the fall, why not try them with a homemade tomatillo salsa?

Love Quesadillas? Try these!

  • Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese
  • Mushroom, Spinach, and Goat Cheese Quesadillas
  • Hummus, Avocado and Cheese Quesadillas

Cheese and Steak Quesadilla cut into quarters and topped with fresh watermelon pineapple salsa

Steak Quesadilla and Salsa

Easy Steak Quesadilla with Watermelon Pineapple Salsa

4.91 from 10 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Making your very own restaurant-style Steak Quesadilla at home may be easier than you think. This Easy Steak Quesadilla Recipe is made with gooey melted cheese, tender pieces of steak and is served with a sweet and refreshing Watermelon Pineapple Salsa. Loved by the whole family, this easy 10-minute dinner is easily customizable and delicious year-round.
Just in case you do not have any leftover steak on hand, I have provided a steak recipe in the instructions below. Please note that this adds additional cooking time. Ground beef would also taste great.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
(prep and cook time for the steak) 30 mins
Total Time 25 mins
Course Main Course
Cuisine American, Mexican
Servings 4 quesadillas
Calories 862 kcal

Ingredients
 
 

For the Steak

  • ¼ cup chicken broth
  • ⅓ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon fresh ginger - minced
  • 4 cloves garlic - minced
  • 1 pound top sirloin steak
  • 1 tablespoon butter

For the Watermelon Pineapple Salsa

  • 1 ½ cups watermelon - chopped into small cubes
  • 1 ½ cups fresh pineapple - chopped into small cubes
  • 1 jalapeño - diced
  • ½ small red onion - minced
  • ½ cup fresh chopped cilantro - packed
  • 1 lime - juiced

For the Quesadillas

  • 4 tablespoon olive oil
  • 8 large flour tortillas
  • 4 cups mozzarella cheese - shredded
  • sour cream - optional
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Instructions
 

For the Steak

  • Add the chicken broth, soy sauce, brown sugar, fresh ginger, and garlic to a large ziplock bag. Seal tightly and shake well to combine. Add the steak to the bag with the marinade and seal again. Gently turn the bag over several times until the steak is fully covered with the marinade. Refrigerate until ready to cook.
  • When ready to cook, remove steak from the marinade. Discard any additional marinade and the bag. 
  • Heat a large skillet over medium-high heat. Add the butter to the skillet swirling around to completely coat the bottom of the skillet. Once hot, add the steak to the skillet and cook to the desired level of doneness (rare, medium-rare, well-done). Remove steak from the skillet and allow to rest for 5 minutes before slicing into thin slices.

For the Watermelon Pineapple Salsa

  • In a large mixing bowl combine the watermelon, pineapple, jalapeño, red onion, cilantro, and lime juice. Gently toss to combine and store in the refrigerator until ready to serve.

For the Quesadillas

  • Preheat oven to 450 degrees F. 
  • Brush two large baking sheets with a thin layer of olive oil. To each baking sheet add two flour tortillas in a single layer. Top each tortilla with 1/2 cup of shredded mozzarella cheese, followed by desired amount of sliced steak, and again with an additional 1/2 cup of mozzarella cheese. Top with remaining tortillas. Brush the tops of each tortilla with approximately 1 teaspoon olive oil each.
  • Transfer baking sheets to the oven and bake until cheese is melted and tortillas are golden - approximately 5-7 minutes. Remove from the oven, drizzle with sour cream and top with watermelon pineapple salsa. Enjoy!

Nutritional Information

Calories: 862kcal | Carbohydrates: 46g | Protein: 56g | Fat: 50g | Saturated Fat: 22g | Cholesterol: 163mg | Sodium: 1942mg | Potassium: 713mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1380IU | Vitamin C: 45.7mg | Calcium: 617mg | Iron: 3.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword how to cook a quesadilla, How to make a quesadilla, leftover steak recipe, salsa recipe with pineapple, steak and cheese quesadilla
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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