Steak Quesadillas

These steak quesadillas are hearty, delicious, and so easy to make!

They’re everything you want in comfort food: crispy, cheesy, savory, and just the right amount of indulgent.

The steak is seasoned to perfection with a smoky, spiced rub, seared until juicy, and then layered with melty cheese and caramelized veggies. The combination is pure magic! 

I like serving them with fresh salsa and a dollop of sour cream! 

Why You’ll Love These Steak Quesadillas

Restaurant-Quality: This recipe delivers steakhouse-level quesadillas right in your own kitchen.

Customizable: From the choice of steak cut to optional veggies and toppings, this recipe allows you to tailor each quesadilla.

Irresistible Taste: The combination of tender, seasoned steak, melted cheese, and caramelized onions creates a rich and savory dish.

Quick and Convenient: With straightforward steps and minimal prep time, these quesadillas are ideal for busy schedules.

Ingredients

• Steak: Sirloin, flank, or skirt steak provides the perfect balance of tenderness and flavor.
  
• Olive Oil: It helps the seasonings stick to the meat while preventing it from sticking to the cooking surface.
  
• Seasonings: This classic Mexican-inspired blend creates a robust flavor profile.
  
• Flour Tortillas: Large, soft wheat tortillas create the perfect vessel for holding the fillings.
  
• Shredded Cheese: A combination of cheddar and Monterey Jack offers the ideal balance of sharp flavor and superior melting qualities.
  
• Onion and Bell Pepper: These aromatic vegetables add sweetness when caramelized.
  
• Butter: It creates a golden-brown, crispy exterior while adding a rich, nutty flavor to the tortilla.

How to Make Steak Quesadillas

These quesadillas are so easy, they’re impossible to mess up!

1. Season the steak. Pat the steak dry with paper towels and rub it with olive oil. Season both sides with garlic powder, chili powder, cumin, salt, and pepper.

2. Cook the steak. Heat a skillet or grill pan over medium-high heat. Once hot, sear the steak for 3–4 minutes per side (for medium-rare), or cook to your desired doneness.

3. Slice the steak. Remove the steak from the skillet and let it rest for 5 minutes. Thinly slice it against the grain into bite-sized pieces.

4. Sauté the vegetables. In the same skillet, add a little oil if needed, and sauté the onion and bell pepper until soft and lightly caramelized, about 5 minutes. Remove from the skillet and set aside.

5. Assemble the quesadillas. Lay a tortilla on a clean surface and sprinkle half of it with a layer of cheese. Add a layer of sliced steak, sautéed vegetables, and more cheese. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas.

6. Cook the quesadillas. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is melted.

7. Slice and serve. Cut the quesadillas into wedges and serve warm. Top with sour cream, guacamole, salsa, or cilantro as desired.

Tips for the Best Steak Quesadillas

Here are some of my best tips for top-notch quesadillas.

• Choose the best cheese. Use a mix of cheeses like Monterey Jack, cheddar, or Oaxaca for optimal flavor and melt-ability. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.
  
• Select the best steak. Use tender cuts like flank, skirt, or sirloin. These cuts are flavorful, cook quickly, and slice easily for quesadillas.
  
• Be generous! Use spices like garlic powder, chili powder, cumin, and salt. For extra flavor, marinate the steak with lime juice and garlic for a few hours before cooking.
  
• Add some heat. Add jalapeños, hot sauce, or chipotle peppers inside the quesadilla for extra heat if desired.
  
• Take a shortcut. If using leftover steak, warm it briefly in a skillet before assembling the quesadilla to prevent overcooking.
  
• Dress them up. Pair with guacamole, sour cream, salsa, or pico de gallo. A side of Mexican rice or a fresh salad complements the dish perfectly.

How to Store

Keep leftover quesadillas fresh to enjoy them again!

To Store: Place cooled steak quesadillas in an air-tight container, separating layers with wax paper or parchment paper. Store in the refrigerator for up to 3 days.

To Freeze: Wrap individual quesadillas tightly in aluminum foil and place in a freezer-safe bag, removing as much air as possible. Store in the freezer for up to 3 months.

To Reheat: Place the quesadilla in a dry skillet over medium heat for 2-3 minutes per side until crispy and heated through. You can also microwave for 30-45 seconds, though this method will result in a softer tortilla.

Steak Quesadillas

Course: Main CourseCuisine: Mexican

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

870

kcal

These steak quesadillas are savory, satisfying, and so easy to make at home! Load them up with cheese and your favorite toppings for a true feast.

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Ingredients

• For the Steak:

• 1 lb (450g) steak (sirloin, flank, or skirt works best)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon cumin

• Salt and pepper, to taste

• For the Quesadilla:

• 4 large flour tortillas

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• 1 small onion, thinly sliced

• 1 bell pepper, thinly sliced (optional)

• 1 tablespoon butter (for cooking)

• Optional Toppings:

• Sour cream

• Guacamole

• Salsa

• Chopped cilantro

Instructions

• Pat the steak dry with paper towels and rub it with olive oil. Season both sides with garlic powder, chili powder, cumin, salt, and pepper.
• Heat a skillet or grill pan over medium-high heat. Once hot, sear the steak for 3–4 minutes per side (for medium-rare), or cook to your desired doneness.
• Remove the steak from the skillet and let it rest for 5 minutes. Thinly slice it against the grain into bite-sized pieces.
• In the same skillet, add a little oil if needed, and sauté the onion and bell pepper until soft and lightly caramelized, about 5 minutes. Remove from the skillet and set aside.
• Lay a tortilla on a clean surface and sprinkle half of it with a layer of cheese. Add a layer of sliced steak, sautéed vegetables, and more cheese. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas.
• Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is melted.
• Cut the quesadillas into wedges and serve warm. Top with sour cream, guacamole, salsa, or cilantro as desired.

Notes

• For extra flavor, marinate the steak with lime juice and minced garlic before cooking.
• Use a mix of cheeses for the best melt and flavor.
• To make it spicier, add jalapeños or a dash of hot sauce inside the quesadilla.8

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