Print Recipe
5 from 3 votes

Easy Steak Quesadilla with Watermelon Pineapple Salsa

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.
Prep Time10 mins
Cook Time15 mins
(prep and cook time for the steak)30 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: how to cook a quesadilla, How to make a quesadilla, leftover steak recipe, salsa recipe with pineapple, steak and cheese quesadilla
Servings: 4 quesadillas
Calories: 862kcal
Author: Jessica Randhawa

Ingredients

For the Steak

For the Watermelon Pineapple Salsa

  • 1 1/2 cups watermelon, chopped into small cubes
  • 1 1/2 cups fresh pineapple, chopped into small cubes
  • 1 jalapeño, diced
  • 1/2 small red onion, minced
  • 1/2 cup fresh chopped cilantro, packed
  • 1 lime, juiced

For the Quesadillas

  • 4 tbsp olive oil
  • 8 large flour tortillas
  • 4 cups mozzarella cheese, shredded
  • sour cream, optional

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!

Nutrition

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.