This is one of those dishes that is fast and delicious. Another benefit of this recipe, it’s a kid’s favorite. This is the ultimate grilled steak quesadilla!
What really takes this quesadilla recipe to another level is using ribeye for the steak.
Ribeye is the king of steaks, in my opinion. It is one of the best steaks for flavor seeing that it has so much fat in the steak.
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Prepare the Grill for Grilling
Clean the Grill Grates
Clean the grill! There is nothing worse than a grill that adds old flavors from the past cook into the newly grilled dish.
If your grates are not clean go ahead and brush them and then heat up the grill really hot to burn off what is still left. If you can get it up to 500 degrees go ahead.
Warning – The grill scrapers with the metal wire have been known to leave metal shards in people’s food and they can get stuck in people’s throats. I prefer to use a wood scraper rather than the traditional grill brush, it is so much safer!
Add the Griddle
Make sure the grill has cooled down before you go an grab the grill grate off the grill from cleaning.
In this recipe, we are going to need a surface the meat can not fall through. I use the Genesis II Weber Griddle and I love it.
This griddle is one of the best things that I bought for grilling. There are so many uses for it. You could substitute the griddle with a cast iron pan and put it to one side of the grill.
Preheat the Grill
You are looking to get the grill up to 350-400 degrees. You don’t want it too hot that you burn the oil that you added to the grill. I like using avocado oil so it should not be a problem.
Prepare the Ingredients for Grilling
Go ahead and trim any fat that really looks excessive on the steak. You want to leave most of the fat on the steak as that is why we are using a ribeye… fat is flavor!
You want to dice the steak into pieces that are about 1/2 inch by 1/2 inch. This steak that I bought was about an inch thick so I actually sliced it into 2 steaks and then diced it.
You don’t want to cut strips. The reason that we are dicing the steak is that it makes it a lot easier to eat. As you take bites of the quesadilla you will not get caught with steak that you can’t bite through and end up pulling all of the steak out of the grilled quesadilla in one bite.
Grate the Pepper Jack Cheese
I am a big advocate of grating your own cheese. When you buy cheese that has been grated already it has things added so the shredded cheese so it does not stick to itself.
It is actually cellulose which is wood. I don’t know about you but I prefer not to be eating wood in my grilled steak quesadillas. You can learn more about wood pulp in your food.
I am a firm believer the less processed food the better it is for our health! There is a reason the most natural food like vegetables and fruit starts to rot immediately. I will stop my rant there lol.
Oil the Griddle
You want to add some oil to the griddle just before you add the steak. The griddle should be nice and hot at this point. I prefer to use a good grade avocado oil seeing that it does so well with heat.
Grill the Steak for the Quesadilla
Go ahead and toss that delicious ribeye steak on the grill. You are looking to get that meat to crust quickly with the high heat and oil on the grill.
You want to give it a little bit of time to let the fat in the steak render out. This is going to give the steak quesadillas a lot of flavor.
Steak Quesadilla Seasoning
When it comes to seasoning steak on the grill I keep it real simple. You want to use good old salt and fresh cracked pepper. (If you really enjoy garlic flavor it is not a good idea with this heat seeing that you most likely will burn it on the grill.)
Go ahead grill the steak for a few minutes and then move it around to get some crust on the other sides of the meat. It will only take a few minutes seeing how small we diced the meat.
After about 7 minutes or so or when the meat has a pink center go ahead and pull it off the grill. Put it in a dish to be able to use it when you build the quesadilla.
It is always a good idea to have a safe zone on your grill. What is a safe zone? If you have a 3 burner or 4 burner grill keep one side off so you can pull your chicken or beef over if you’re dealing with to many flare-ups.
My go-to Grill is the Weber Genesis Grill!
Build the Quesadilla
Put it on the grill and let it heat up for about a minute. Now go ahead and add the meat and cheese to half of the wrap. After you added the ingredients go ahead and flip over the other side, closing the quesadilla.
You want to keep an eye on the tortilla to make sure that it is not burning so keep it moving around. Push down on the top of the quesadilla to make sure that the cheese sticks it all together.
The last step is to flip it over. Make sure that the cheese has melted so that it stays together when you make the flip!
Remove from the Grill
When it is golden brown on both sides and a little crispy go ahead and pull it off the grill.
Eating the Grilled Steak Quesadilla
We have made it to the best part of this recipe and that’s eating! You’re going to love the ribeye steak and the way that the delicious pepper jack cheese melts it all together.
I think the best way to balance the heat in this recipe is to add some pico de gallo and some sour cream.
Grilled Steak Quesadilla
- 1.5 lbs rib-eye steak
- 8 oz pepper jack cheese block not grated
- 1/2 tsp salt to taste
- 1/2 tsp fresh ground pepper to taste
- 1 tbsp avocado oil
- 3 12" tortilla flour tortillas
- Prepare the grill, if you need to clean it go ahead and do so. You also want to pre-heat the grill to 400°
- Cube the steak into pieces that are about 1/2 inch by 1/2 inch. Be consistent in size so the meat grills the same.
- Grate the pepper jack cheese. Use cheese from a block if you can, it is a lot better tasting.
- Oil the griddle or cast iron pan with avocado oil.
- Toss that delicious ribeye steak on the grill. Give it some time to let the fat in the steak render out. This is going to give the steak quesadillas a lot of flavor.
- Season the steak with salt and fresh cracked pepper to taste.
- Mix the steak to get a crust on all sides of the steak.
- After about 7 minutes or so, or when the meat has a pink center go ahead and pull the steak off the grill and put it to the side for the build of the quesadilla.
- Oil the tortilla on one side with the avocado oil. Put it on the grill for about a minute and then add the steak and cheese to half of the tortilla. Go ahead and flop one side over the ingredients.
- When the tortilla is brown on one side go ahead and flip the quesadilla. Make sure the cheese is melted to prevent a disaster.Keep an eye on it and watch for the bottom to be browned. When its ready go ahead and pull it off the grill.
- Add condiments – I like a fresh pico de gallo and sour cream.
- Final Step – Enjoy! Go ahead and get into this delicious quesadilla.