Craving something cheesy, savory, and satisfying? These Steak Quesadillas are your answer! Perfectly seared steak, melted cheese, and a crispy tortilla come together in a dish that’s quick, easy, and bursting with flavor. Whether it’s a weeknight dinner or game-day snack, this recipe is a crowd-pleaser. Plus, it’s customizable, add your favorite veggies or spices to make it your own. Let’s get cooking!
Why You’ll Love This Recipe
Quick & Easy: Ready in 30 minutes, perfect for busy weeknights or last-minute cravings.
Customizable: Swap ingredients to suit your taste or dietary needs, great for picky eaters!
Crowd Pleasing: A hit with both kids and adults, ideal for parties or family dinners.
Restaurant Quality at Home: Juicy steak and gooey cheese in every bite, no need to dine out!
Ingredients
Steak: Tender cuts like flank or skirt steak work best, adding rich, meaty flavor.
Tortillas: Flour tortillas for that perfect crispy-on-the-outside, soft-on-the-inside texture.
Cheese: A blend of Monterey Jack and cheddar for ultimate meltiness.
Bell Peppers & Onions: Adds sweetness and crunch, balancing the richness of the steak.
Spices: Chili powder, cumin, and garlic powder for a smoky, savory kick.
Olive Oil: For searing the steak and sautéing the veggies.
Cilantro & Lime: Fresh garnishes to brighten up the dish.
Substitutions, Variations, and Serving Ideas
Substitutions: Use chicken or shrimp instead of steak, or swap cheese for a dairy-free alternative.
Variations: Add jalapeños for heat, black beans for extra protein, or spinach for a veggie boost.
Serving Ideas: Pair with guacamole, sour cream, or pico de gallo. Serve alongside a fresh salad or Mexican rice.
How to Make Steak Quesadillas
- Prep the Steak: Season the steak generously with salt, pepper, chili powder, cumin, and garlic powder. Let it sit for 5 minutes to absorb the flavors.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes, then slice thinly against the grain.
- Sauté the Veggies: In the same skillet, sauté bell peppers and onions until tender-crisp, about 4-5 minutes. Set aside.
- Assemble the Quesadillas: Layer cheese, steak slices, and sautéed veggies on half of each tortilla. Fold over to create a half-moon shape.
- Cook the Quesadillas: Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and crispy.
- Garnish & Serve: Slice into wedges and garnish with fresh cilantro and a squeeze of lime. Serve immediately!
Tips & Tricks for the Best Steak Quesadillas
Slice Steak Thinly: This ensures every bite is tender and easy to eat.
Don’t Overstuff: Too much filling can make the quesadilla hard to flip.
Use a Non-Stick Skillet: Prevents sticking and ensures even browning.
Keep Warm: Place cooked quesadillas in a 200°F oven while preparing the rest.
Experiment with Cheese: Try pepper jack for a spicy twist or mozzarella for extra stretch.
How to Store & Reheat
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Wrap quesadillas individually in foil and freeze for up to 2 months.
Reheating Tips: Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness.
FAQs
Can I use pre-cooked steak?
Yes, leftover steak works great, just warm it up before assembling.
What’s the best cheese blend?
Monterey Jack and cheddar are classic, but feel free to experiment!
Can I make these ahead of time?
Yes, assemble and refrigerate for up to 24 hours before cooking.
Are corn tortillas okay?
Yes, but they’re less pliable and may crack when folded.
How do I prevent soggy quesadillas?
Avoid overloading with wet ingredients and cook on medium heat for even crisping.
Estimated Nutrition (Per Serving)
Calories: 450 | Carbs: 25g | Protein: 30g | Fat: 25g | Fiber: 3g
Steak Quesadillas
Ingredients
- 1 lb flank steak
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 bell pepper sliced
- 1 onion sliced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp olive oil
- Fresh cilantro and lime for garnish
Instructions
- Season steak with spices and sear in olive oil. Rest, then slice thinly.
- Sauté bell peppers and onions in the same skillet.
- Layer cheese, steak, and veggies on tortillas. Fold in half.
- Cook quesadillas in a skillet until golden and crispy.
- Garnish with cilantro and lime. Serve hot.
Notes
- For extra flavor, marinate the steak for 1-2 hours before cooking.
- Use a pizza cutter to easily slice quesadillas into wedges.Â
Protein: 30g | Fat: 25g | Fiber: 3g