Thundering Longhorn Steak Quesadillas
Any legit taqueria chops their meat. Chopping, not slicing, ensures every bite delivers an even morsel of meat that doesn’t fight you on the bite. This goes for tacos, tortas, gorditas and, what we’re making today — beef quesadillas.
These cheesy triangles are stuffed with melty, beefy goodness and are cheap and easy to make. Our signature beef rub, Thundering Longhorn, brings all the flavors you’d expect out of a Southwest seasoning, including ancho chiles, cumin and oregano.
Cheesy Steak Quesadillas
Quesadillas are all about simplicity. Don’t overthink, or overpay, for the steak on this one. An affordable sirloin is the perfect choice for this recipe. The beefy flavor and relative leanness lend to a perfect quesadilla that packs a punch and doesn’t fall apart. And don’t worry too much about doneness. By the time the cheese is melted, the chopped steak will be cooked through completely, but the small bites of beef will remain tender.
1 beef sirloin steak, center cut, about 16 oz
Thundering Longhorn Beef Rub
1 large lime
16 oz shredded cheese, Mexican blend
6 10-inch flour tortillas
Generously season the sirloin steak with Thundering Longhorn.
On a hot grill or a large, oiled skillet, sear the steak over high, direct heat. Flip frequently to encourage even cooking. Pull the steak at medium doneness. Cover with foil and allow to cool on a cutting board for about 5 minutes.
With a large chef’s knife or cleaver, chop the steak into small pieces. Squeeze lime over steak, taste, and add additional Thundering Longhorn if desired.
Preheat a large, oiled skillet over low heat.
Cover one half of a tortilla with a small handful of shredded cheese. Evenly distribute a small handful of chopped steak over the cheese. Cover the steak with another small handful of cheese and fold the tortilla in half. Repeat with the remaining tortillas.
One or two at a time, place the quesadillas on the skillet and flip frequently so the cheese melts evenly. Pull them when the cheese is completely melted and bubbly, and the tortillas are golden brown.
Allow to cool, cut into slices and serve.