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Copycat Taco Bell steak quesadilla on a wood serving board.
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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.
Course Appetizer, Main Course
Cuisine Mexican
Keyword Taco Bell Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
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.

Recipe Tips

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

Calories: 695kcal | Carbohydrates: 39g | Protein: 32g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 111mg | Sodium: 1659mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 1mg | Calcium: 524mg | Iron: 4mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!