Mini Steak and Mushrooms Quesadillas are a quick and flavorful idea for your Fiesta party made with tender steak strips, mushrooms, and melted Mexican blend cheese in a small, perfectly toasty tortilla!
Slice the meat against the grain into thin strips, about ¼-inch thick (you could also cut it into small cubes); season with salt and pepper. Coat a large skillet with cooking spray and heat over medium-high heat. Sear the beef strips, doing your best not to overcrowd them, for a couple of minutes on each side or until cooked to your liking; transfer to a bowl.
Add butter to the skillet. When melted, add garlic and mushrooms. Cook until the mushrooms brown and liquid evaporates, stirring occasionally. Add cooked mushrooms to steak and toss to combine.
Wipe the skillet clean with paper towels (alternatively, you can use a griddle or a grill). Reduce heat to medium.
Sprinkle about 2 teaspoons of cheese evenly over half of each tortilla. Divide the mixture evenly among tortillas (also to cover just one side) and sprinkle with remaining cheese. Fold tortillas in half over the filling.
Carefully coat both sides of quesadillas with cooking spray. Cook quesadillas 1-2 minutes on each side or until browned and cheese melts (use a spatula to hold the quesadilla in place, and flip it over). Repeat with remaining quesadillas.
Serve with salsa or your favorite sauce.
For easy slicing of the steak, place it in the freezer for 15 minutes or use a very sharp knife.
Slice your sirloin against the grain (lines running through the beef).
For a faster and more convenient way to make it at home, chop the steak before cooking.
You could also prepare your carne asada on a grill and then slice it and cook quesadillas on a griddle.
Swap flour tortillas with whole-wheat. I don't recommend corn tortillas but go for it if you like them better.
Feel free to use any leftover beef you have in the fridge or freezer. Leftovers from steak fajitas, carne asada, or chimichurri steak would be perfect!
For bite-sized quesadillas, slice them in half or replace small 4-inch tortillas with 8-inch (taco size) and cut each into four wedges.
And if you're bringing them to a large party, double the batch. They're addictive and usually disappear quickly.
If you like steak fajita quesadillas, add sautéed onions. Another flavor option is to season the beef with taco seasoning.
Love spicy food? Saute some sliced poblanos or jalapenos along with the steak for the kick, add red pepper flakes, or use hot salsa for dipping!
For the ultimate restaurant experience at home, serve with a side of shredded lettuce and your favorite sauces: salsa, guacamole, quesadilla sauce, pico de gallo, ranchero sauce, or sour cream.
Store in the fridge for up to 3-4 days or freeze individually wrapped quesadillas in a plastic wrap and placed into a freezer-friendly bag or container for up to 3 months.
Reheat them on both sides in a skillet over medium heat until warmed through, or place them on a baking sheet and heat them in a 350ºF oven for 5-10 minutes.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.