Steak & Cheese Quesadillas are a deliciously satisfying meal that’s quick to make and packed with flavor. These crispy golden tortillas are filled with tender strips of steak, melted cheese, and optional veggies, making every bite a cheesy, savory delight.
Why You’ll Love This Recipe
I love how easy and fast these quesadillas are to whip up, especially on a busy weeknight. The combination of juicy steak and gooey cheese tucked inside a crispy tortilla just hits the spot. I also appreciate how customizable they are – I can throw in some peppers, onions, or even mushrooms for extra flavor. Whether I'm cooking for myself or feeding a crowd, these always satisfy.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flour tortillas
cooked steak, thinly sliced (leftovers or freshly grilled work well)
shredded cheddar cheese (or a mix of cheeses like Monterey Jack and mozzarella)
salt and pepper to taste
oil or butter for cooking
optional: sautéed onions, bell peppers, jalapeños
directions
- I start by heating a skillet over medium heat and adding a little oil or butter.
- I place one tortilla in the pan and sprinkle a generous amount of cheese over one half.
- I add a layer of sliced steak and any optional veggies I feel like using.
- I fold the tortilla over to cover the filling and press it down gently with a spatula.
- I cook each side for about 2-3 minutes until the outside is golden and crispy, and the cheese has fully melted.
- I remove it from the skillet and let it rest for a minute before slicing into wedges.
Servings and timing
This recipe makes about 4 quesadillas and serves 2 to 4 people depending on appetite. It takes around 10 minutes to prep and 10 minutes to cook, so I can have everything ready in about 20 minutes.
Variations
Sometimes I like to mix it up by using shredded chicken or ground beef instead of steak. For a spicy twist, I add sliced jalapeños or a dash of hot sauce. I’ve even tried adding a fried egg for a breakfast version. It’s also fun to play with the cheese combo – pepper jack adds a nice kick.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a skillet over medium heat to keep them crispy, or I use the oven at 350°F for about 10 minutes. Microwaving works in a pinch but makes them a little soft.
FAQs
How do I keep the quesadillas from getting soggy?
I make sure the skillet is hot enough to crisp the tortillas quickly, and I avoid overfilling them with moist ingredients.
What kind of steak works best?
I like using flank steak or sirloin because they slice easily and stay tender. Leftover grilled steak also works great.
Can I make these quesadillas ahead of time?
Yes, I sometimes assemble them ahead and store them in the fridge, then cook them fresh when I’m ready to eat.
What dipping sauces go well with steak quesadillas?
I enjoy them with salsa, sour cream, guacamole, or even a chipotle mayo for some smoky heat.
Can I cook these in the oven instead of on the stovetop?
Absolutely. I place them on a baking sheet and bake at 400°F for about 8-10 minutes, flipping halfway through for even crispiness.
Conclusion
Steak & Cheese Quesadillas are one of my go-to meals when I want something fast, hearty, and full of flavor. They’re easy to adapt, fun to make, and even better to eat. Whether I’m cooking for myself or sharing with friends, they never disappoint.
Steak & Cheese Quesadillas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Description
Steak & Cheese Quesadillas are a deliciously satisfying meal that’s quick to make and packed with flavor. These crispy golden tortillas are filled with tender strips of steak, melted cheese, and optional veggies, making every bite a cheesy, savory delight.
Ingredients
- 4 flour tortillas
- 1 cup cooked steak, thinly sliced
- 1 cup shredded cheddar cheese (or a mix of Monterey Jack and mozzarella)
- Salt and pepper to taste
- 1-2 tablespoon oil or butter for cooking
- Optional: sautéed onions, bell peppers, jalapeños
Instructions
- Heat a skillet over medium heat and add a little oil or butter.
- Place one tortilla in the pan and sprinkle a generous amount of cheese over one half.
- Add a layer of sliced steak and any optional veggies.
- Fold the tortilla over to cover the filling and press down gently with a spatula.
- Cook each side for about 2-3 minutes until golden and crispy, and the cheese is melted.
- Remove from skillet, let rest for a minute, then slice into wedges.
Notes
- Use leftover grilled steak for extra convenience.
- Customize with different cheeses or proteins like chicken or ground beef.
- Add jalapeños or hot sauce for a spicy version.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet or oven to retain crispiness.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
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