Steak Teriyaki Quesadillas
Transform your weeknight dinner routine with these irresistible Steak Teriyaki Quesadillas—a fusion dish that brings bold Asian flavors to a Tex-Mex classic. Tender, juicy flank steak is marinated in savory teriyaki sauce with garlic, then grilled to perfection and layered with a blend of melted mozzarella and cheddar cheeses. Wrapped in crispy, golden-brown tortillas and topped off with fresh green onions, these quesadillas offer a perfect balance of smoky, sweet, and umami flavors. Garnished with sesame seeds and paired with soy or teriyaki sauce for dipping, this quick and easy recipe is ready in under an hour and makes an excellent crowd-pleaser or family meal. Perfect for fans of fusion cuisine or anyone looking to elevate their quesadilla game!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 0.5 cup Teriyaki sauce
- 2 Garlic cloves (minced)
- 1 tbsp Olive oil
- 4 Large flour tortillas
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 2 Green onions (sliced)
- 1 tbsp Vegetable oil
- 1 tsp Sesame seeds (optional, for garnish)
- 2 tbsp Soy sauce (optional, for serving)
Instructions
In a resealable plastic bag or shallow dish, combine the teriyaki sauce and minced garlic. Add the flank steak, ensuring it is evenly coated, and marinate in the refrigerator for 30 minutes to 2 hours.
Preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and pat it dry with paper towels.
Add olive oil to the pan and sear the steak for 3–4 minutes on each side or until it reaches your preferred doneness. Let it rest for 5 minutes before slicing it thinly against the grain.
Heat a large non-stick skillet over medium heat. While the skillet is warming, layer each tortilla with 1/2 cup shredded mozzarella, 1/4 cup shredded cheddar, and a handful of sliced steak.
Sprinkle sliced green onions evenly over the steak, and top with another tortilla to form a quesadilla.
Brush the skillet lightly with vegetable oil and place the quesadilla in the pan. Cook for 2–3 minutes on each side or until golden brown and the cheese is fully melted. Repeat for the remaining quesadillas.
Remove the quesadillas from the skillet and let them rest for 1–2 minutes. Slice each quesadilla into wedges.
Garnish with sesame seeds if desired and serve with soy sauce or additional teriyaki sauce for dipping.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 694 mg | 232% | |
| Sodium | 9264 mg | 403% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 22.8 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2786 mg | 214% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
