Steak Teriyaki Quesadillas Recipe
Steak Teriyaki Quesadillas Recipe photo by Taste of Home
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Steak Teriyaki Quesadillas Recipe

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These gently charred quesadillas embody the definition of cheesy deliciousness. The slight smoky flavor pairs perfectly with sweet pineapple and savory steak. —Lisa Huff, Clive, Iowa
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 18 servings


  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon onion powder
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (1 inch thick and 3/4 pound)
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 6 flour tortillas (8 inches)

Nutritional Facts

1 wedge: 113 calories, 4g fat (2g saturated fat), 15mg cholesterol, 245mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 9g protein.


  1. In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
  2. Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
  4. Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
  5. Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately. Yield: 18 wedges.
Originally published as Steak Teriyaki Quesadillas in Taste of Home August/September 2011, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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mkaskela User ID: 6061564 96683
Reviewed Oct. 4, 2013

"Great steak marinade!"

KiskiCook User ID: 1558168 106891
Reviewed Aug. 11, 2011

"The steak barely made it into the quesadilla. It smelled so good coming off the grill that we all had to taste it ... and could barely stop! What a wonderful marinade. Followed recipe exactly, entire family loved it. Will DEFINITELY make this again."

anselr User ID: 2011539 96682
Reviewed Aug. 7, 2011

"These are really delicious. I forgot to reserve some of the marinade which would have made them even better, but they were still good without it. Will definitely make again."

bcandrian User ID: 6118459 106889
Reviewed Jul. 26, 2011

"This was excellent and a fun change on a basic quesadilla."

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