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Homemade Copycat Taco Bell Steak Quesadilla Recipe photo

Copycat Taco Bell Steak Quesadilla Recipe

A quick copycat of Taco Bell’s steak quesadilla with a creamy chipotle sauce and melted Colby-Jack.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Blender or Food Processor
  • Cast-iron skillet or large nonstick skillet
  • Mixing Bowls
  • Measuring Spoons
  • Tongs or spatula
  • Cutting board and knife

Ingredients
  

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise Duke's brand recommended
  • 1 to 2 chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons freshly squeezed lime juice
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper additional
  • 1/2 teaspoon onion powder additional
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 pound sirloin steak
  • 1 tablespoon vegetable oil
  • 1 1/2 cups shredded Colby-Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 flour tortillas 10-inch diameter

Instructions
 

  • Make the chipotle sauce: combine sour cream, mayonnaise, 1–2 chipotle peppers, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, and 2 tsp lime juice in a blender or food processor and blend until smooth; set aside.
  • Mix the steak seasoning: in a small bowl, combine 1/2 tsp seasoned salt, 1/4 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp granulated garlic, 1/2 tsp chili powder, and 1/2 tsp smoked paprika.
  • Prepare the steak: coat the sirloin with 1 tablespoon vegetable oil and rub the spice mixture evenly over all sides.
  • Cook the steak: heat a cast-iron or heavy skillet over medium-high heat and sear the steak until it reaches your desired doneness, about 3–5 minutes per side depending on thickness; remove and let rest a few minutes, then slice into small bite-sized strips. Wipe the skillet clean.
  • Toss the cheeses together in a medium bowl.
  • Assemble and cook quesadillas: heat the cleaned skillet over medium-high. Place one tortilla in the skillet, sprinkle 1/2 cup shredded Colby-Jack/mozzarella mixture over half the tortilla, add a quarter of the seasoned steak, and drizzle with chipotle sauce. Fold the tortilla into a half-moon.
  • Cook until the bottom is golden and the cheese begins to melt, about 1–2 minutes, then flip and cook the other side until crispy and cheese is fully melted; transfer to a plate and let rest 1–2 minutes before cutting. Repeat with remaining tortillas and fillings.

Notes

  • Use a dry skillet for an authentic crispy tortilla.
  • Don't overload with steak; use moderate amounts per quesadilla.
  • If the sauce is too spicy, add more sour cream to mellow it.
  • Let quesadillas rest 1–2 minutes before cutting so the cheese sets.