If you’ve ever had a quesarito, you know it’s a flavor-packed powerhouse: burrito meets quesadilla — melty, cheesy, and over-the-top good.

This Homemade Grilled Steak Quesarito gives you all that indulgent flavor with clean ingredients and a few easy swaps.
We’re layering in tender grilled steak, melty cheese, creamy sauce, and rice — all wrapped up in a crispy, golden tortilla.
No mystery meat. No heavy grease. Just real food that hits the spot and makes dinner feel fun again.

Ingredients:

For the steak:

• 1 lb flank steak or sirloin, thinly sliced

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• Salt and pepper to taste

• Juice of ½ lime

For the quesadilla layer:

• 1 cup shredded cheddar or Mexican blend cheese

• 4 large whole wheat or gluten-free tortillas

For the burrito filling:

• 1 cup cooked brown rice or cauliflower rice

• ½ cup black beans (optional)

• ½ cup plain Greek yogurt or clean sour cream

• ½ cup shredded lettuce

• Optional: salsa, guac, jalapeños

For the sauce (clean chipotle-style):

• ¼ cup Greek yogurt or avocado oil mayo

• 1 tsp hot sauce

• 1 tsp smoked paprika

• ½ tsp lime juice

• Salt to taste

Instructions:

1. Marinate and cook the steak
   Toss steak slices with oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Cook in a hot skillet for 3–4 minutes per side until nicely seared and cooked through. Set aside.

2. Make the sauce
   Mix all sauce ingredients in a small bowl. Adjust heat and lime to taste.

3. Build the quesadilla base
   In a clean skillet, place one tortilla, sprinkle with ¼ cup cheese, and top with another tortilla. Cook 1–2 minutes per side until cheese is melted and tortillas are golden. Repeat with remaining tortillas to make 4 quesadilla bases.

4. Assemble the quesaritos
   In the center of each quesadilla, layer rice, beans, steak, a spoonful of chipotle sauce, lettuce, and a small dollop of yogurt or sour cream. Fold burrito-style (sides in, then roll tightly).

5. Grill to seal
   Place seam-side down in a hot dry skillet. Grill for 1–2 minutes per side to seal and crisp.

6. Slice and serve
   Cut in half and serve hot with extra sauce or salsa on the side.

Sarah’s Tips:

• Make it dairy-free: Use vegan cheese and coconut yogurt.

• Low-carb version: Swap rice for cauliflower rice and use grain-free tortillas.

• Add crunch: Toss in some shredded cabbage or sautéed peppers.

• Meal prep tip: Cook steak ahead and store for fast assembly later in the week.

Flavorful Conclusion:

This Homemade Grilled Steak Quesarito is the best of both worlds — cheesy quesadilla meets loaded burrito, wrapped up and grilled to golden perfection. It’s bold, filling, and made with clean, whole ingredients you can feel good about. A total win for taco night, steak night, or when you just need something extra.

Nutrition (per quesarito, serves 4):

• Calories: 490

• Protein: 38g

• Carbs: 26g

• Fat: 28g

• Fiber: 4g

• Sugar: 3g