Steak & Mushroom Quesadilla

Who doesn’t like Mexican food? Our Steak & Mushroom Quesadilla always makes for a fun dinner because it’s packed full of flavours and ingredients! You can easily substitute the steak for ground beef or chicken, but we love a good steak quesadilla.

We make our own Creole Seasoning that we use to season our quesadillas but you can use the usual store bought fajita, Creole or Cajun seasonings that can be found in most grocery stores. If you want our recipe click HERE!

Steak & Mushroom Quesadilla

Steak & Mushroom Quesadilla

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • 170g Portobello mushrooms
  • 1 lb Steak (skirt or flank steak)
  • Olive oil
  • 1 tbsp Creole seasoning or fajita seasoning
  • 2 red peppers, sliced
  • 2 white onions, sliced
  • 1 ½ cup Monteray Jack cheese, shredded
  • 1 pint cherry tomatoes, halved
  • ¼ red onion, finely chopped
  • 1 garlic clove, minced
  • ¼ cup coriander, finely chopped
  • 1-2 limes, juiced
  • 2 avocados, pitted and chopped
  • Tabasco
  • Salt and pepper
  • Sour cream or plain Greek yogurt
  • 8 tortillas


  1. Cook the steak with a little bit of olive oil until medium. Set aside
  2. Add olive oil to the same pan, and cook onion for 2 minutes on medium-high heat, add the peppers and cook for an additional 2 minutes. Add the mushrooms and the creole seasoning, mixing well, cook until vegetables are tender and remove from heat
  3. In a bowl combine the cherry tomatoes, red onion, garlic, coriander, lime juice, avocados and Tabasco. Season with salt and pepper; set aside
  4. On a baking sheet layer parchment paper and 4 soft tortillas, not overlapping. Place a layer of steak, vegetables and cheese. Add another tortilla layer to close the quesadilla
  5. Cook at 350 F for 10 minutes until the cheese has melted and the tortilla is crispy
  6. Place each quesadilla on a plate with a dollop of sour cream (or plain Greek yogurt), and a dollop of the tomato mixture. Serve warm

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