As a college student on a tight budget, I fell in love with Taco Bell’s Steak Quesadilla – that perfect combination of seasoned steak, stretchy cheese, and smoky chipotle sauce tucked inside a crispy tortilla. When prices started climbing beyond my student budget, I spent weeks perfecting this copycat recipe that captures all those cravable flavors at a fraction of the cost. Now my family enjoys restaurant-quality quesadillas whenever the craving strikes, without the drive-thru wait or the inflated price tag.

Copycat Taco Bell steak quesadilla on a wood serving board.

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Table of Contents

What makes the Taco Bell Steak Quesadilla so good?

The juicy tender steak, gooey cheese blend, and creamy spicy chipotle sauce seriously satisfy even the heartiest of appetites. Wrapped in a crunchy tortilla, it is a super simple and delicious quick lunch or filling snack that you can cook up in a matter of minutes. This melty and meaty combo is sure to become a favorite in your home.

Why you should try this recipe

This copycat recipe succeeds by focusing on the three key components that make Taco Bell’s version irresistible:

Budget-friendly ingredients – Simple, accessible ingredients keep costs low while maintaining authentic flavo
Authentic seasoning blend – The steak is seasoned with a carefully balanced spice mixture that replicates Taco Bell’s distinctive beef flavor profile
Perfect cheese combination – The mix of Colby-Jack and mozzarella creates ideal meltability and that signature cheese pull
Homemade chipotle sauce – This sauce delivers the signature smoky-spicy-creamy flavor that sets Taco Bell’s quesadillas apart
Dry-skillet cooking method – Using a clean, dry skillet creates the characteristic crispy exterior while ensuring complete cheese melting
Restaurant-quality results – Every component is optimized to match the taste, texture, and appearance of the drive-thru favorite

Steak Quesadilla Taco Bell style ingredients

For the Taco Bell Steak Quesadilla sauce, you’ll need:

For the Chipotle Sauce:

Sour cream – Provides creamy tanginess that balances the spice
Mayonnaise – Creates rich texture and smooth consistency
Chipotle peppers in adobo – Delivers the signature smoky heat
Salt – Enhances all flavors in the sauce
Black pepper – Adds subtle spice complexity
Onion powder – Contributes savory depth without texture
Garlic powder – Provides essential aromatic base notes
Lime juice – Brightens the sauce with citrus acidity

For the Steak:

Sirloin – Offers the ideal balance of tenderness and flavor
Seasoned salt – Creates multi-dimensional savory foundation
Black pepper – Adds classic spice element
Onion powder – Contributes savory depth without texture
Granulated garlic – Provides aromatic flavor without burning
Chili powder – Adds mild heat and authentic Mexican flavor
Smoked paprika – Delivers smoky notes that enhance the beef
Vegetable oil – Helps seasonings adhere to the meat

For Assembly:

Colby-Jack cheese – Provides rich flavor and excellent melting properties
Mozzarella cheese – Creates that perfect stretchy cheese pull
Flour tortillas – Forms the crispy exterior shell
Seasoned steak – Delivers the protein-rich center
Spicy chipotle sauce – Ties all flavors together with creamy heat

Copycat Taco Bell steak quesadilla ingredients on a tray.

How to make it

To make the copycat Taco Bell quesadilla sauce:

Add all the ingredients for the sauce to a blender jar or the bowl of a food processor.
Pulse a few times and then scrape down the sides of the container. Blend the sauce on low until it’s smooth.
Transfer the sauce to an airtight container and place it in the fridge.

To cook the steak:

In a small bowl, whisk together the seasonings for the steak.
Brush the steak with vegetable oil and sprinkle the seasonings on all sides of the steak.
Preheat a skillet over high heat and cook the steak to your desired doneness.
Let the steak rest for five minutes before cutting it into thin slices against the grain.

To finish the copycat Taco Bell Steak Quesadilla recipe:

Mix the cheese in a bowl and set aside.
Heat a clean, dry large skillet over medium heat.
Layer a quarter of the cheese and steak on half of the tortilla.
Drizzle the sauce over the steak slices and cheese.
Fold the tortilla over the fillings and cook on one side until crispy, then flip and cook on the other side until the cheese melts.
Remove the quesadilla from the skillet. Repeat with the remaining tortillas.
Place the quesadillas on a cutting board and cut them into 4 pieces using a sharp knife or pizza cutter.

Copycat Taco Bell Steak Quesadilla

This homemade version of Taco Bell's famous Steak Quesadilla features seasoned sirloin, melty cheese, and spicy chipotle sauce in a crispy tortilla.

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Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: Taco Bell Recipes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 695kcal

Author: Stephanie Manley

Ingredients

Spicy Chipotle Sauce

1/2 cup sour cream
1/4 cup mayonnaise Duke’s brand recommended
1 to 2 chipotle peppers in adobo sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons freshly squeezed lime juice

Steak

1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 pound sirloin steak
1 tablespoon vegetable oil

Quesadilla Assembly

1 1/2 cups shredded Colby-Jack cheese
1/2 cup shredded mozzarella cheese
4 flour tortillas 10-inch diameter

Instructions

To make the chipotle sauce, combine all the ingredients in a blender or food processor and blend until smooth. Set aside.
Combine all the seasonings for the steak in a small bowl. Mix well.
Coat the steak with vegetable oil and season it thoroughly with the spice mixture, ensuring even coverage.
Heat a cast-iron skillet over medium-high heat. Cook the steak to your desired doneness. Remove it from the heat and let it rest briefly before cutting it into small, bite-sized strips. Wipe out the skillet with a paper towel.
In a medium bowl, toss together the Colby-Jack and mozzarella cheese.
Place the cleaned skillet over medium-high heat. Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of shredded cheese and a quarter of the seasoned steak pieces. Drizzle with chipotle sauce. Fold the other half of the tortilla over the fillings to create a half-moon shape. Cook until the cheese melts and the tortilla becomes golden brown. Flip and cook the other side until crispy. Repeat with the remaining tortillas.

Notes

The secret to achieving the perfect Taco Bell-style quesadilla is cooking it in a completely dry skillet. Any added oil or butter changes the texture of the tortilla. For authentic results, be generous with the cheese and sauce, but don’t overload with steak, as Taco Bell uses a moderate amount of meat. If your chipotle sauce is too spicy, add a bit more sour cream to mellow it. For the most authentic experience, allow the quesadilla to cool for 1-2 minutes before cutting, which helps the cheese set slightly as it would when served at the restaurant.

Nutrition

Possible variations

Need a little help with creative options? Try these, but be sure to leave your personal favorites in the comment section below:

Swap up the meat. Use cooked chicken instead of beef. Both grilled and pulled chicken would taste great in this recipe. If you want to get a little fancy, add cooked shrimp for something you could never get at a Taco Bell.

Add some veggies. Get your vitamins by precooking vegetables and including them in your quesadilla. Peppers (sweet or spicy), onions, and mushrooms are all wonderful additions, but you must pat them dry to prevent the tortilla from turning into a soggy mess.

Make it a Breakfast Quesadilla. Slide in some scrambled eggs and Cheesy Fiesta Potatoes (see the section below) for the ultimate steak, potatoes, and eggs breakfast that you can eat on the go!

Copycat Taco Bell steak quesadilla served with taco sauce and sour cream.

What to serve with Steak Quesadillas?

When you make this copycat Taco Bell Steak Quesadilla recipe, why not try recreating some other of the chain’s favorite menu items to go with it?

Pina Colada Frutista Freeze. While it may not be the popular Baja Blast Freeze, this non-alcoholic version of a classic cocktail was once on the menu. Taco Bell Pina Colada Frutista Freeze is light and refreshing, a perfect thirst quencher for anyone who loves coconut.

Cinnamon Twists. Everyone needs a little something sweet at the end of a good meal. These light and crunchy Taco Bell Cinnamon Twists will satisfy your sweet tooth without slowing you down.

Taco Bell Cheesy Fiesta Potatoes. Think potato skins with a south-of-the-border flair. The diced potatoes are tossed with seasonings and spices, then fried to a crispy, golden exterior. Taco Bell serves its Cheesy Fiesta Potatoes with sour cream and nacho sauce. Feel free to load them up with beans, ground beef, salsa, or any other ingredients you prefer.

Storage and Reheating

Reheating method: Warm in dry skillet over medium heat for 2 minutes per side until heated through and re-crisped.
Sauce storage: Keeps in refrigerator for up to 5 days in airtight container.
Steak preparation: Cook and slice steak up to 3 days ahead; store refrigerated in airtight container.
Assembled quesadillas: Store cooled quesadillas in refrigerator for up to 3 days, wrapped individually in foil or plastic.

Copycat Taco Bell steak quesadilla, sour cream, and taco sauce.

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