Cheesy Steak Quesadilla Recipe

Save

Why You’ll Love This Recipe

This steak quesadilla recipe is the perfect balance of bold flavor and comforting texture.

The steak is juicy and well-seasoned, the cheese is perfectly melty, and the tortilla gets that irresistible crispy finish in the skillet. It’s kid-friendly, great for leftovers, and easy to scale up or down depending on your crowd.

Plus, you only need one pan, and it reheats beautifully—making it a perfect choice for busy families, college students, or anyone craving a comforting, cheesy bite.

What You’ll Need

For the Steak:

• 1 lb flank steak or skirt steak
• 1 tablespoon olive oil
• Juice of 1 lime
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

For the Quesadillas:

• 4 large flour tortillas
• 1½–2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup sautéed onions or bell peppers (optional)
• 1 tablespoon butter or oil (for the skillet)

Optional Sides/Toppings:

• Sour cream or Greek yogurt
• Guacamole
• Salsa or pico de gallo
• Fresh cilantro
• Hot sauce or lime wedges

Pro Tips

1. Use a hot skillet for the best crispy tortilla finish.
2. Slice steak thinly against the grain for tenderness in every bite.
3. Avoid overfilling to keep quesadillas from spilling or tearing while cooking.
4. Cook low and slow to allow cheese to melt fully without burning the tortilla.
5. Let it rest before slicing so the cheese doesn’t ooze out immediately.

Tools You’ll Need

• Cast iron skillet or non-stick pan
• Tongs or spatula
• Knife and cutting board
• Mixing bowl (for steak marinade)
• Measuring spoons
• Foil (for resting cooked steak)

Substitutions & Variations

Low-Carb Option: Use low-carb tortillas or serve quesadilla fillings in lettuce wraps.
Vegetarian Version: Skip steak and use sautéed mushrooms, peppers, and onions.
Cheese Choices: Use pepper jack for a spicy kick or mozzarella for extra melt.
Dairy-Free: Use dairy-free cheese and plant-based sour cream or yogurt.
More Protein: Add black beans or chopped grilled chicken to the mix.

Save

Make-Ahead Tips

• Marinate and cook steak up to 2 days ahead, store in the fridge.
• Shred cheese and prep toppings in advance for quick assembly.
• Assemble quesadillas and refrigerate, then cook when ready to eat.
• Leftover quesadillas reheat well in a skillet or toaster oven.

How to Make Cheesy Steak Quesadillas

Step 1: Marinate the Steak

In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add steak and toss to coat. Marinate for 30 minutes (or overnight for deeper flavor).

Step 2: Cook the Steak

Heat a skillet over medium-high heat. Sear steak for 3–4 minutes per side or until desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.

Step 3: Sauté Veggies (Optional)

If using, quickly sauté sliced onions or peppers in the same skillet until tender and slightly caramelized. Remove and set aside.

Step 4: Assemble the Quesadillas

Lay out tortillas. On one half, layer cheese, steak slices, sautéed veggies, and a bit more cheese. Fold over into a half-moon shape.

Step 5: Cook the Quesadillas

Heat butter or oil in a skillet over medium heat. Cook quesadillas one at a time, pressing slightly with a spatula, 2–3 minutes per side until golden brown and cheese is melted.

Step 6: Slice and Serve

Transfer to a cutting board and let sit for 2 minutes. Slice into wedges and serve with your favorite sides and toppings.

Leftovers & Storage

• Store leftover quesadillas in the fridge for up to 3 days.
• Reheat in a skillet or toaster oven to restore crispness.
• Avoid microwaving for best texture—use a pan instead.
• Steak can be frozen separately and thawed for future quesadillas.

Recipe FAQ

1. Can I use leftover steak for this recipe?
Yes! Leftover grilled or cooked steak works perfectly—just slice it thin and warm it up before assembling your quesadillas.

2. What’s the best cheese for steak quesadillas?
A combo of cheddar and Monterey Jack melts beautifully and adds flavor. For a kick, try pepper jack. Mozzarella works too for extra stretch.

3. How do I keep my quesadillas from getting soggy?
Use a hot skillet and don’t overfill. Let them cool slightly before slicing, and avoid overcrowding the pan to keep them crisp.

4. Can I freeze quesadillas?
Yes. Cooked quesadillas can be frozen and reheated in a skillet or toaster oven. Wrap them tightly and freeze for up to 2 months.

5. How do I reheat leftovers?
For best results, reheat in a dry skillet over medium heat until warm and crispy. Avoid microwaving—it can make them soggy.

Crispy, Cheesy, and Packed with Flavor

This Cheesy Steak Quesadilla Recipe takes a few simple ingredients and turns them into something truly crave-worthy.

Whether you’re feeding hungry kids, impressing guests, or just treating yourself, this is the kind of comfort food that hits every note—crispy, cheesy, savory, and satisfying.

Give it a try and let me know in the comments how you customized yours! Did you go spicy? Add veggies? Or just keep it classic and cheesy?