Easy Steak Quesadilla Recipe – Crispy, Cheesy, and Flavorful
This steak quesadilla recipe is the perfect blend of crispy, cheesy, and savory goodness! Tender, seasoned steak is layered with melty cheese and grilled inside a golden, crispy tortilla. Whether you're making a quick dinner, game-day snack, or meal-prep favorite, this quesadilla is guaranteed to satisfy. Serve it with guacamole, sour cream, and salsa for a restaurant-style experience at home!
Equipment
- Large skillet or grill pan
- Tongs (for handling steak)
- Cutting board & sharp knife
- Spatula (for flipping quesadillas)
Ingredients
- For the Steak:
- 1 lb skirt steak or flank steak, ribeye, or sirloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon lime juice
- For the Quesadillas:
- 4 large flour tortillas
- 2 cups Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1 small onion thinly sliced
- ½ cup bell peppers thinly sliced (optional)
- 1 tablespoon butter or oil for cooking
- 2 tablespoons fresh cilantro chopped (for garnish)
- For Serving Optional:
- Guacamole
- Sour cream
- Salsa or pico de gallo
- Lime wedges
Instructions
- Step 1: Cook the Steak
- Prep the Steak: Pat the steak dry and season both sides with salt, pepper, garlic powder, smoked paprika, and cumin. Drizzle with olive oil and lime juice.
- Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Add a little oil, then sear the steak for 3-4 minutes per side until browned and cooked to your preferred doneness.
- Rest & Slice: Transfer to a cutting board and let it rest for 5 minutes. Slice the steak thinly against the grain to keep it tender.
- Step 2: Sauté the Onions & Peppers
- In the same pan, add a little more oil or butter. Sauté onions and bell peppers (if using) for 3-4 minutes until softened and slightly caramelized. Remove from heat.
- Step 3: Assemble the Quesadilla
- Lay a flour tortilla flat on a clean surface. Sprinkle ¼ cup of Monterey Jack cheese on one half of the tortilla.
- Layer sliced steak, onions, and bell peppers on top of the cheese. Add another ¼ cup of cheddar cheese before folding the tortilla in half.
- Repeat for the remaining tortillas.
- Step 4: Cook the Quesadillas
- Heat a large skillet or griddle over medium heat and add a little butter or oil.
- Place the folded quesadilla in the pan and cook for 2-3 minutes per side until golden brown and crispy. Use a spatula to press gently for an even crisp.
- Once the cheese is melted and the tortilla is crispy, remove and let it cool slightly.
- Step 5: Slice and Serve!
- Cut each quesadilla into wedges and garnish with fresh cilantro.
- Serve immediately with guacamole, sour cream, salsa, or lime wedges on the side.
Notes
For Extra Flavor: Add a dash of hot sauce, chipotle mayo, or jalapeños inside the quesadilla.
Cheese Variations: Try Oaxaca, pepper jack, or cotija cheese for different flavors.
Storage: Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
Reheating Tip: Warm leftovers in a skillet over low heat to keep them crispy.
Cheese Variations: Try Oaxaca, pepper jack, or cotija cheese for different flavors.
Storage: Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
Reheating Tip: Warm leftovers in a skillet over low heat to keep them crispy.