Recipe for delicious Mexican Steak and Mushroom Mini Quesadillas

Steak and Mushroom Mini Quesadillas Recipe

These Mexican steak and mushroom mini quesadillas fit perfectly in your hand, are kid-approved, and are great for parties or for a quick meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jas


  • ½ pound top sirloin steak trimmed and very thinly sliced
  • Cooking spray
  • 1 tablespoon butter
  • 2 garlic cloves minced
  • 1 8-ounce container baby bella mushrooms (cremini), sliced
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Mexican blend cheese
  • 10 4-inch flour or whole-wheat tortillas
  • Salsa of choice


  • Coat a large skillet with cooking spray and heat over medium-high heat. Add steak, season with salt and pepper and cook for 3-5 minutes or until browned, stirring occasionally. Place steak in 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. Reduce heat to medium.
  • Sprinkle about 2 teaspoons of cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas and sprinkle with remaining cheese. Fold tortillas in half over filling.
  • Carefully coat both sides of quesadillas with cooking spray. Cook quesadillas 1-2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into two wedges or leave whole. Serve with salsa.


~ Free Tip ~
  • You can use flank or skirt steak. Chicken and thick sliced deli roast beef work great also, as do any leftover meats.
  • Replace small tortillas with 4 8-inch tortillas and cut each into 4 wedges.
  • Prepare the steak on a grill and then slice it and cook quesadillas on a griddle.