Barbecue Steak Quesadilla
This barbecue steak quesadilla is packed with flavor thanks to a spicy sweet BBQ sauce, shredded cheese, and tender steak. A creative griddle quesadilla to make on your flat top grill or in a skillet!
Servings: 4 people
Ingredients
- 1½ lb steak (sirloin, ribeye, strip, etc.)
- steak or beef seasoning *We used Smash That Burger Seasoning
- 8 oz sharp cheddar cheese freshly grated
- 8 oz pepper jack cheese freshly grated
- ¾ cup onion diced
- ¾ cup green bell pepper diced
- 1 green onion thinly sliced
- ¼ cup cilantro chopped
- 1 cup barbecue sauce *We used Southern City Flavors Apple Moonshine BBQ Sauce
- 1-2 tablespoons canned chipotles in adobo finely diced
- 4 flour tortillas burrito or taco sized
- 2-3 tablespoons cooking oil *We recommend avocado oil for griddle cooking
Instructions
- Heat griddle to about 375-400 degrees F.
- Set a small saucepan on the griddle. Add 1 cup of Southern City Flavors Apple Moonshine Barbecue Sauce and finely diced chipotles in adobo to the pan. Stir to combine. Allow the sauce to reduce and thicken, stirring occasionally. When sauce is reduced to your liking, remove from the heat and set aside.
- Add about 1 tablespoon of cooking oil to the heated griddle surface and spread it around with your spatula. Saute the peppers and onions on the oiled surface until tender. Season with salt and pepper, and move the sautéed vegetables to the cooler zone on the griddle.
- Season both sides of the steak with Smash That Burger Seasoning. Turn the griddle temp up to about 425-475 degrees F. Add about 1-2 tablespoons of high heat cooking oil to the griddle and spread it around with your spatula. Lay the steaks on the oiled surface, and cook on the first side until half-way cooked through to your liking. Flip steaks to the second side and continue to cook until done to your liking. Transfer steaks to a cutting board to rest.
- After steaks have rested for about 5-10 minutes, cut into pieces that are slightly smaller than bite-sized.
- Add a small bit of oil or butter to the griddle. Place the tortillas on the griddle. Sprinkle the shredded cheese on the tortillas, dividing equally between the 4 tortillas.
- After about 1-2 minutes when the cheese is slightly melted, add the cut steak to the top of the cheese, keeping the steak pieces on one side of the tortillas. Add the sautéed peppers and onions on top of the steak. Drizzle some of the thickened barbecue sauce on top, and sprinkle on chopped cilantro and/or sliced green onion.
- Use your spatula to fold the side of the tortilla without the steak over in half to form the quesadilla.
- Cook the quesadillas for an additional 2-4 minutes, or until the cheese is melted through. If needed, you can flip the steak quesadilla to the other side so that both sides get golden brown.
- Remove from the griddle and allow the cheese to cool slightly before cutting your quesadillas into triangles. Enjoy!
Notes
- For a spicier quesadilla, you can add more diced chipotle peppers or even a few dashes of hot sauce to the barbecue sauce as it is reducing. Or for a milder sauce, leave the peppers out altogether and simply reduce the barbecue sauce to a thicker consistency.
- This barbecue quesadilla is also fantastic with leftover pulled pork or brisket.