This Taco Bell Steak Quesadilla copycat brings you everything you love about the original—juicy steak, a rich three-cheese blend, and that irresistible creamy jalapeño sauce—right from your own kitchen. Perfectly grilled to golden, melty perfection, this homemade version is faster, fresher, and even more flavorful than the drive-thru.
Why You’ll Love This Recipe
This recipe recreates one of Taco Bell’s most beloved menu items with simple ingredients and better flavor control. You get tender, seasoned steak, gooey cheese, and the signature creamy jalapeño sauce—all wrapped in a crispy tortilla. It comes together quickly, making it a perfect lunch or dinner option that satisfies those fast-food cravings without leaving the house.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Creamy Jalapeño Sauce:
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¼ cup mayonnaise
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2 teaspoons minced pickled jalapeños
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1 teaspoon pickled jalapeño juice
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon ground cumin
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Pinch of salt
For the Quesadillas:
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1 cup cooked steak, thinly sliced or chopped
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½ cup shredded cheddar cheese
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½ cup shredded Monterey Jack cheese
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½ cup shredded mozzarella cheese
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2 large flour tortillas
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1 tablespoon butter or oil (for grilling)
directions
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Make the Creamy Jalapeño Sauce:
In a small bowl, mix together the mayonnaise, minced pickled jalapeños, jalapeño juice, garlic powder, onion powder, cumin, and salt until smooth. Refrigerate until ready to use. -
Prepare the steak:
If using pre-cooked steak, reheat gently in a skillet. For raw steak, season and cook to your preference, then slice thinly or chop into small pieces. -
Assemble the quesadillas:
Lay one tortilla flat. Spread a tablespoon or two of creamy jalapeño sauce on one half.
Top with an even mix of the three cheeses, then add a layer of steak.
Fold the tortilla in half over the filling. -
Cook the quesadillas:
Heat butter or oil in a skillet over medium heat. Place the quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and the cheese is melted.
Repeat with the second tortilla if making two. -
Serve:
Slice each quesadilla into wedges. Serve hot with extra jalapeño sauce, sour cream, or salsa on the side.
Servings and timing
Servings: 2 quesadillas (about 2–4 servings depending on appetite)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 450–500 kcal per serving
Variations
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Spicy Version: Add sliced fresh jalapeños or hot sauce to the filling.
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Grilled Veggie Option: Replace steak with sautéed peppers, onions, and mushrooms.
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Cheesy Overload: Use a four-cheese Mexican blend for even more flavor.
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Low-Carb: Use low-carb tortillas and reduce the sauce.
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Chicken Quesadilla: Substitute steak with grilled or shredded chicken.
storage/reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispness or in the oven at 350°F for 10 minutes. Avoid microwaving if possible, as it can make the tortilla soggy. The creamy jalapeño sauce can be stored separately in the fridge for up to 1 week.
FAQs
Can I make the creamy jalapeño sauce ahead of time?
Yes, it’s even better after sitting for a few hours. Store it in the refrigerator for up to 7 days.
What type of steak is best for this recipe?
Flank steak, skirt steak, or sirloin work well. Cook to medium and slice thinly.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and has better flavor.
Is this quesadilla spicy?
The sauce has mild heat. Adjust by adding more or fewer jalapeños.
Can I freeze these quesadillas?
Yes, wrap individually and freeze for up to 1 month. Reheat in a skillet or oven until heated through and crispy.
Print
Taco Bell Steak Quesadilla (Copycat) – Melty. Crispy. Better Than Drive-Thru!
- Total Time: 20 minutes
- Yield: 4-servings
Description
Recreate the crave-worthy Taco Bell Steak Quesadilla at home with this easy copycat recipe. Featuring juicy steak, a gooey three-cheese blend, and the signature creamy jalapeño sauce, this version is even better than the drive-thru and ready in just 20 minutes!
Ingredients
For the Creamy Jalapeño Sauce:
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1/4 cup mayonnaise
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2 tsp minced pickled jalapeños
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1 tsp pickled jalapeño juice
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1/4 tsp garlic powder
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1/4 tsp onion powder
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1/4 tsp ground cumin
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Salt to taste
For the Quesadilla:
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1 cup cooked steak, thinly sliced or chopped
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1 cup Mexican-style shredded cheese blend (or equal parts cheddar, Monterey Jack, and mozzarella)
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2 large flour tortillas
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1 tbsp butter or oil (for grilling)
Instructions
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Make the Jalapeño Sauce:
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Mix mayonnaise, minced jalapeños, jalapeño juice, garlic powder, onion powder, cumin, and a pinch of salt in a small bowl.
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Chill while prepping the quesadillas.
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Assemble Quesadillas:
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Spread jalapeño sauce on one side of a tortilla.
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Layer with steak and cheese. Top with another tortilla.
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Repeat for the second quesadilla if making two.
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Cook:
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Heat a skillet over medium heat with butter or oil.
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Grill each quesadilla for 2–3 minutes per side, or until golden and cheese is melted.
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Notes
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Use pre-cooked steak or quickly sear thin strips for faster prep.
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Add sautéed onions or peppers for extra flavor.
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Sauce can be made ahead and stored in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
