Grilled Fast-Fry Steak Quesadillas

Made with Beef Fast-fry steaks, these quesadillas are super fast and easy. You can't go wrong with this quesadilla recipe — kids of all ages love them. You can pan-fry the steaks and bake the quesadillas in the oven or prepare the entire meal on the grill.
Yield 4 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 12 oz (375 g) Top Sirloin Cap Fast-Fry Steak
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • 2 tbsp (30 mL) fresh lime juice
  • 1½ cups (375 mL) shredded Monterey Jack cheese
  • 1 cup (250 mL) frozen corn, thawed
  • 1/2 cup (125 mL) quartered grape tomatoes
  • 2 tbsp (30 mL) diced red onion
  • 1 jalapeño pepper, seeded and minced
  • ½ tsp (2 mL) hot pepper sauce
  • 4 large flour tortillas

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steak dry with paper towel. Rub all over with salt and pepper. Pan-fry or grill in a closed barbecue over medium-high heat, turning at least twice, for 4 to 6 minutes for fast-fry steak for medium-rare 145°F (63°C) at the least. Transfer to a cutting board, drizzle with lime juice and let rest for 5 minutes.

  2. Meanwhile, combine cheese, corn, tomatoes, onion, jalapeño and hot sauce in a bowl; spread one-quarter of mixture evenly over one half of each of the 4 tortillas. Slice steaks thinly across the grain and place strips on top of cheese mixture, dividing equally. Fold over each tortilla half to form a half-moon.

  3. To oven-bake, place quesadillas on baking sheet and bake in 400°F oven about 10 minutes or until cheese melts, turning halfway through cooking. Or, to grill, place quesadillas on grill over low heat; grill, turning once, for 2 minutes per side or until tortillas are browned and cheese is melted.

  4. Transfer to cutting board and cut into wedges to serve.