A beef shawarma quesadilla combines thinly sliced, marinated sirloin steak broiled to tenderness with melted Chihuahua cheese, sumac onions, and pomegranate molasses inside a crispy flour tortilla. This Middle Eastern-Mexican fusion dish delivers bold spice and tangy depth in every bite.
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Using a very sharp knife, slice the steak into very thin pieces.
In a large bowl, grate the white onion. Add the sliced steak to the bowl.
Squeeze the grated onion over the steak to release its juices, which will form the base of the marinade.
To the bowl, add the lemon juice, plain yogurt, olive oil, and beef shawarma spice mix.
Using your hands, mix all the ingredients thoroughly until the steak is evenly coated. Let it marinate for at least 30 minutes, or longer for more flavor.
Heat the beef tallow in a large, oven-safe skillet over high heat until sizzling.
Add the marinated steak to the hot skillet and spread it into a single, even layer.
Transfer the skillet to the oven and place it under a high broil until the meat is cooked through and slightly crisped on top.
Once cooked, remove the skillet from the oven. Dip a flour tortilla into the pan drippings to coat one side.
Place the tortilla, drippings-side up, onto a hot griddle or clean pan.
Optionally, spread a thin layer of shatta over the tortilla. Sprinkle a generous, even layer of shredded cheese over the entire surface.
Arrange a layer of the cooked beef shawarma over one half of the tortilla.
Top the beef with thinly sliced red onion tossed with sumac, and finish with a light drizzle of pomegranate molasses.
Fold the empty half of the tortilla over the fillings to create the quesadilla.
Toast the quesadilla on the griddle, flipping once, until both sides are golden brown and crispy, and the cheese is fully melted.
Remove from the heat, slice into wedges, and serve immediately, optionally with tahini sauce for dipping.
Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until the cheese melts and the tortilla crisps.
broiler · cast iron skillet or heavy nonstick pan
Yes. Combine the yogurt, lemon juice, olive oil, and shawarma spice mix, coat the sirloin, and refrigerate for 2–8 hours before broiling for deeper flavor.
Oaxaca, mozzarella, or Monterey Jack are good substitutes. Use a mild, melty cheese that won't overpower the shawarma spices.
Broil 4–5 minutes per side for medium-rare, depending on thickness. The meat should be tender and slightly charred on the edges.
Yes. Heat beef tallow in a skillet over high heat and sear the marinated steak 3–4 minutes per side for similar results.
It adds tangy depth, but you can substitute with a mix of pomegranate juice reduced with a pinch of sugar, or use pomegranate seeds for texture.
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