Looking for a rich, flavorful meal that melts in your mouth? This Cheesy Steak Quesadilla is the perfect combination of tender grilled steak, sautéed vegetables, and gooey melted cheese — all wrapped in a crispy tortilla.
Made on the Big Horn Outdoors Infrared Grill, this recipe takes your quesadilla game to the next level with that signature smoky, seared flavor you can only get from a grill.
🥩 Ingredients
- 1 flat iron steak (8–16 oz)
- 1 bell pepper, chopped (use a mix of red, yellow, orange, and green for color)
- 1 small onion, sliced
- 8 oz sliced mushrooms
- 4–6 slices of Swiss cheese
- 8 slices of provolone cheese
- Tortillas (large flour tortillas work best)
- Salt, pepper, and olive oil to taste
🔥 Instructions
1. Grill the Steak
Preheat your Big Horn Outdoors Infrared Grill to medium-high heat.
Season your flat iron steak with salt and pepper on both sides. Place it on the grill and cook for about 1-2 minutes per side for medium-rare, or longer if you prefer a more well-done finish.
Once done, let the steak rest for 5 minutes before slicing it thinly across the grain.
2. Sauté the Veggies
While the steak rests, use a cast iron pan or grill-safe skillet on the infrared grill.
Add a drizzle of olive oil, then toss in the sliced onion, bell pepper, and mushrooms.
Sauté until softened and slightly caramelized — about 3–5 minutes.
3. Build the Quesadilla
Lay a tortilla flat on a clean surface.
Layer half of the Swiss and provolone cheese evenly across one side, then add the sliced steak and grilled vegetables.
Top with the remaining cheese and fold the tortilla in half.
4. Grill the Quesadilla
Place the folded tortilla directly on the Big Horn Infrared Grill’s grate or on a grill pan over low to medium heat.
Grill for 2–3 minutes per side, pressing gently until the tortilla is golden and crispy and the cheese is fully melted.
5. Slice and Serve
Remove from the grill and let rest for 1–2 minutes.
Slice into wedges and serve hot — cheesy, smoky, and full of steakhouse flavor.
🌮 Serving Ideas
- Serve with fresh salsa, guacamole, or sour cream for dipping.
- Add a drizzle of chipotle mayo or hot sauce for a spicy kick.
- Pair with a cold beer or margarita for the ultimate weekend treat.
💡 Pro Tips for the Best Quesadilla
- Use two cheeses: Combining Swiss and provolone gives a perfect melt and a creamy, savory balance.
- Don’t overload: Too many fillings can make the tortilla soggy — balance is key.
- Cut the steak thin: Thin slices help distribute flavor evenly and make each bite tender.
🔥 Why Use the Big Horn Outdoors Infrared Grill?
The Big Horn Infrared Grill delivers quick, even heat that locks in the steak’s juices while perfectly crisping your quesadilla. Its high-temperature searing surface ensures a smoky flavor and professional-level texture you simply can’t get from a stovetop.
