Steak and Gorgonzola Quesadillas

I’ve partnered with Alamos Wines and Kitchen PLAY to create this recipe for Steak and Gorgonzola Quesadillas.  Loaded with bold flavors, these quesadillas have become a new favorite in our house!

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic! Winter doesn’t officially arrive for about 3 more weeks, but you could’ve fooled me.  It’s cold out there.  Like “sweatshirt in the house” kind of cold.  (Heck, even my dogs are wearing their sweatshirts today!)  When winter rolls in, I begin craving comfort food.  And red wine.  And re-runs of Game of Thrones and Law and Order: SVU.  Yup, that’s how we roll in the winter in upstate New York!  (Although my wife and I did join a curling club this year to give us a reason to get out of the house on the weekends.)

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!What’s your favorite variety of red wine?  I’ve become a huge fan of Malbec lately.  Malbecs often feature bold fruity flavors like dark cherry and blackberry…which is pretty much perfect for chilly, winter nights.  And re-runs of Game of Thrones and Law and Order: SVU.  We all know that wine goes well with most Italian food, right?  We love our Italian food around the Spiced house, and we often whip up a plate of pasta and meatballs and serve it alongside a nice glass of red wine.  Delicious!  But here’s the thing about Malbec—it’s a versatile wine that pairs with all sorts of different types of food.  I’ve partnered with Alamos Wines to toss the traditional wine-pairing rules aside and create a unique dish that pairs well with Malbec.  And with that, I introduce you to these–*drum-roll please*–Steak and Gorgonzola Quesadillas!

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!Steak and Gorgonzola Quesadilla

Say what?  A quesadilla served with red wine?  Yup, I’m crazy like that!  But this isn’t just any quesadilla.  It features awesome bold flavors that partner well with the deep fruity notes of Alamos Wine’s Malbec.  I’m talking steak marinated in wine.  And ripe Gorgonzola cheese.  Oh, and caramelized onions.  You can’t forget the caramelized onions!  Have I gotten your attention yet?  This quesadilla is the perfect comfort food for winter.  It’s really not difficult to make, and it includes all sorts of awesome flavors.  But promise me that you’ll serve it with a nice glass of Malbec, ok?

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!I was curious about Malbec wines, so I did a little reading.  It turns out that Malbecs originated in France, but Argentina now produces the majority of Malbec grapes in the world.  Malbec grapes are grown in the Andes Mountains at elevations of 3,000+ feet.  The warm sunshine during the day combined with the cool evening temperatures create the perfect growing atmosphere.  Now that the weather is getting colder, I highly recommend picking up a bottle or two of Alamos’ Malbec.  I hear that it pairs really well with Steak and Gorgonzola Quesadillas!

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!Did you make these Steak and Gorgonzola Quesadillas at home?  Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog).  I’d love to see your version!

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!

Steak and Gorgonzola Quesadillas

Loaded with bold flavors, these Steak and Gorgonzola Quesadillas are a delicious twist on a classic!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Marinating Time: 4 hours
Total Time: 5 hours
Servings: 4 servings
Calories: 646kcal

Ingredients

For the Marinade

  • ½ cup red wine
  • ¼ cup olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp Worcestershire sauce
  • 1 tsp garlic minced
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp black pepper

For the Quesadillas

  • 16 oz. flank steak or skirt steak
  • 1 tsp olive oil
  • 1 yellow onion sliced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp canola oil
  • 2 Tbsp salted butter
  • 4 large flour tortillas
  • 1 cup mozzarella cheese grated
  • 1 cup Mexican cheese blend shredded
  • ½ cup gorgonzola cheese crumbled
  • ¼ cup green onions sliced (plus more for garnishing)

Instructions

For the Marinade

  • In a small bowl, whisk together all of the marinade ingredients until well combined.
  • Place the flank steak in a shallow baking dish. Pour marinade over steaks, turning several times until well coated. Cover and refrigerate for 4-6 hours.

For the Quesadillas

  • Brush bottom of a large fry or sauté pan with olive oil. Add sliced onions and balsamic vinegar. Stir until onions are well coated and place pan over medium-low heat. Let cook for 25-30 minutes on medium-low heat, stirring occasionally. (Note: If onions begin to sizzle, reduce heat to low.)
  • Meanwhile, remove steak from the marinade. Discard marinade.
  • Place a large frying pan or grill pan over medium-high heat. Brush pan with canola oil. Once pan is hot, add steak and cook for 2-3 minutes. Flip steak and cook for another 2-3 minutes, or until steak is cooked to your preference.
  • Remove steak from pan and slice into 1-inch strips (Tip: Slice the steak against the grain.) Set steak aside.
  • Once onions are very soft and fully caramelized, place ½ Tbsp of salted butter in a large fry pan or griddle. Heat over medium heat until butter has mostly melted. Place a large flour tortilla into the pan. Layer the following ingredients on one half of the tortilla: ¼ cup of mozzarella cheese, ¼ pound of sliced steak, ¼ cup of caramelized onions, ¼ cup of Mexican cheese, 2 Tbsp of crumbled gorgonzola cheese and 1 Tbsp of green onions. Fold the other half of the tortilla over onto the fillings.
  • Cook over medium heat until bottom tortilla is golden (2-3 minutes). Flip and continue cooking until second side is golden.
  • Transfer quesadilla to a cutting board and slice into wedges. Garnish with sliced green onions before serving.

This Steak and Gorgonzola Quesadillas post was sponsored by Alamos Wines via Kitchen PLAY.

Looking for more tasty quesadilla recipes?  Check out these other favorites, too:

Melty cheese.  Shredded carnitas.  Buttery tortillas.  These Slow Cooker Carnitas Quesadillas make for one heck of a tasty meal!Slow Cooker Carnitas Quesadilla

Mix up burger night...by turning 'em into Cheeseburger Quesadillas!Cheeseburger Quesadilla

Turn up the flavor on dinner with these Chicken Bacon Ranch Quesadillas!  (And since the grill is hot, go ahead and grill the 'dillas, too!)Chicken Bacon Ranch Quesadilla

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40 Comments

    1. Haha! How about I make it a little easier than diving through your screen? I’ll just save you some of these tasty quesadillas…wait, check that…I’ll just make another batch of these tasty quesadillas! 🙂

  1. Your winter days sound so cozy and comfy. I love winter and am so glad that the dreadful unbearably hot summer days are gone. Comfort food, wine, and watching something juicy on the screen is my idea of heaven. I am simple like that sometimes (emphasis on SOMETIMES). The photos look so delicious! I want for breakfast too.

    1. Haha! So winter days around here absolutely are comfy and cozy…until you walk outside. Then it’s cold and windy, and the driveway is covered in snow. That’s why I choose to stay inside with a glass of wine and a plate of tasty quesadillas instead! 🙂

    1. Haha! Thanks so much, Alice. I gotta say, these quesadillas along with a good glass of Malbec were the ultimate comfort food for a cold night!

  2. Yes to reruns of Law and Order hahahaha… looks like our weekends look pretty darn similiar, sans the whole curling club thing. Which, btw, I’m TOTALLY jealous of. Like, that’s the coolest thing EVER. I want to try curling so bad!

    1. Looks like that’s a reason to move up here, Chris. Laura and I could actually use 2 more people for our team…and I think you and Asheley would make great curlers! We could snack on quesadillas and Malbec after each game…just sayin’.

  3. I actually am not the biggest fan of wine (blasphemy!) but I would happily down a bottle (and appreciate it’s side affects) for those epic looking quesadillas.

    PS- I’ve never spelt quesadillas correctly. Thank you autocorrect.

    1. Blasphemy indeed, Arman! Laura and I love a good glass of wine here, but I totally understand that it takes a while to develop a taste for it. Same goes for cheeses like blue cheese or gorgonzola. Those took me a while, too…but once I started liking them, I can’t get enough. Bring on the wine and gorgonzola now!! P.S. I have to double-check myself with quesadilla every time, too. Hah!

  4. Wait, what was about to say/write??? Man, that glass of Malbec totally distracted me…

    Oh yeah, now I recall: these quesadillas are like Mexico meets Italy meets the US. They’re so legit, I’m expecting you to bring some next time we’ll meet at the Tilting Rock for one of our legendary “howl until we are all howled out” nights.
    Mmmkay?
    #WolfpackEats

    1. Haha, Mike! A delicious glass of Malbec has that effect on me, too. These quesadillas were totally delicious, and I think they absolute deserve a spot on the table at the legendary Wolfpack howl. I’ll bring a bottle of Malbec, and I’ll be ready to howl all night long!

  5. I don’t think I’ve ever had quesadillas quite as elegant as these, David! While am not a fan of drinking wine, I do like cooking with it – but, never thought to marinade any sort of meat in it before using it for a quesadilla – BRILLIANT, my friend!
    And I am impressed y’all held off the in-house-sweatshirts till now – I have been wearing them since October – and -or should I say inspite of the fact that- (other than a handful of days) we have been in the high 50’s and 60’s here in Atlanta!

    1. Oh, marinating meat in red wine is a simple and easy way to get a ton of flavor, Shashi! I highly recommend it! But we need to talk about this whole sweatshirt in the house in the high 50’s thing. You sound like Laura right now. There was absolutely a day in early June in Atlanta when she asked for a blanket…and we were sitting outside! It’s on cold (or at least relatively cold…haha) days that you need a good quesadilla filled with all sorts of deliciousness. 🙂

    1. Haha, I can absolutely second that guys would love this quesadilla, Dannii! Pour him a glass of wine and make him a yummy quesadilla…it’s the holidays, after all! 🙂

    1. Let me tell ya, Kevin…this would make for an excellent lunch! Heck, I’m pretty sure I could’ve eaten these quesadillas for breakfast.

  6. Malbec is a great choice with gorgonzola and other blue cheese. In fact It’s one of the few red wines I can think of that makes that difficult pairing work. Well done. GREG

    1. Thanks, Greg! Yeah, the malbec totally paired very well with the steak and gorgonzola here. These quesadillas were delicious…and now I want them again. Maybe Sunday night will have to be quesadilla night again! 🙂

  7. Sweatshirt kind of cold? Is that the kind of cold that arrives after long-sleeved t-shirts and before coat/mittens/scarf kind of cold? tee hee! But seriously I want these quesadillas now! I haven’t even had my oatmeal and I am craving heart steak quesadillas! What have you done to me!? Pinned!

    1. That is totally the kind of cold that arrives after long-sleeved t-shirts and before mittens. You know it’s a cold day when mittens need to come on…in the house! (Just kidding, I do finally break down and turn on the heat before that happens.) Also, you need to not read foodie blogs before breakfast…trust me, it leads to extreme hunger. That was lesson #1 that I learned when I started my blog–don’t go read anyone else’s posts when you’re hungry. Haha!

  8. Hi David! Just saw this post and OMG! Beef and gorgonzola are one of my favorite combos! It took me a while to get into red wines, but malbec and shiraz are two of my favorites. And a good Burgundy is essential when making stew or short ribs! I am firm believer in “if you won’t drink it, don’t cook with it”!

    1. Yes! I’m so glad you stumbled back across this post, Dorothy…it’s a good one! 🙂 I, too, love malbecs and shirazes (not sure what the plural of shiraz is!). And I’m definitely of the whole, “if you won’t drink it, then don’t cook with it” school of thought. And I may or may not take a couple of sips along the way…you know, just to make sure the wine is good and all! Haha!

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