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quesadilla with cream

Wagyu Asian Beef Quesadillas with Wasabi Crema

  • Total Time: 40 minutes
  • Yield: 4 people 1x


Take the humble quesadilla to the next level with this Asian-marinated beef recipe, then top with wasabi crema. Your palate will thank you!


  • 2 8 oz Mishima Reserve NY strips
  • 2 TBS Brown Sugar
  • 1/3 cup soy sauce
  • 1 tsp grated ginger
  • 1 TBS oyster sauce
  • 1 tsp minced garlic
  • 1 TBS chili garlic sauce
  • 1 medium onion, diced
  • 1/2 red bell pepper, diced
  • 4 6" flour tortillas
  • 1 TBS salted butter
  • 1 cup Mexican crema
  • 1 TBS prepared wasabi
  • 1 cup shredded cheddar cheese


  1. In a small bowl, add crema and wasabi paste and whisk until incorporated. Refrigerate to let flavors meld.
  2. Mix soy sauce, oyster sauce, ginger, garlic, brown sugar, and chili garlic sauce.
  3. Slice NY strips into thin strips. Place in the marinade for 30 minutes. Prepare grill to run at a medium-hot level. Place a cast-iron skillet on part of the grill. (this can easily be done in the kitchen instead of the grill.)
  4. Quickly grill strips until desired temperature is achieved. Remove from grill and chop into small pieces. Cook diced onions and peppers in 1 TBS butter in the skillet, then remove.
  5. melt more butter in skillet. Lay down tortilla, then place 1/4 of cheese on 1/2 of the tortilla. Cover cheese with some onions and peppers and then diced beef. Fold over tortilla and cook until toasted, then flip and toast other side. Repeat for other tortillas.
  6. Remove quesadillas when done. Slice into desired portions, then drizzle with wasabi crema and serve.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Cuisine: Southwestern fusion

Keywords: Asian beeef, crema, mishima reserve, Quesadilla, wagyu beef, wasabi