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Steak Teriyaki Quesadillas

 Steak Teriyaki Quesadillas
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
18 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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)


  • 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.
  • 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°).
  • Remove steak from the grill and cool slightly; cut into bite-size

2 of 2

Steak Teriyaki Quesadillas (continued)

Directions (continued)

  • pieces. In a large bowl, combine the pineapple, red onion, green
  • pepper and beef.
  • 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.
  • 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.
Nutritional Facts: 1 wedge equals 113 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 245 mg sodium, 11 g carbohydrate, trace fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.