Name: Steak & Cheese Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 1 to 1.5 cups thinly sliced cooked steak (flank or sirloin); 1 to 1.5 cups shredded cheese (cheddar, Monterey Jack, or a mix); 4 flour tortillas (8-inch or 10-inch); 1-2 tbsp butter or oil for the pan; Optional: 1/2 cup sautéed onions and bell peppers; Optional: sour cream, guacamole, or salsa for serving

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Steak & Cheese Quesadillas are the perfect combination of juicy beef, gooey melted cheese, and crispy golden tortillas. Whether I’m whipping them up for a quick lunch, an easy dinner, or a satisfying snack, these quesadillas always deliver. They’re fast, flavorful, and can be customized in a hundred different ways to suit whatever I’m craving.

Why You’ll Love This Recipe

I love how quickly this recipe comes together without sacrificing taste. It’s a great way to use up leftover steak or cook a fresh cut just right. The blend of melted cheese and seasoned beef wrapped in a crisp tortilla hits all the right notes for comfort food. Plus, it’s kid-friendly, party-ready, and ideal for weeknights when I don’t want to spend hours in the kitchen.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced cooked steak (like flank or sirloin)
Shredded cheese (cheddar, Monterey Jack, or a mix)
Flour tortillas (8-inch or 10-inch)
Butter or oil for the pan
Optional: sautéed onions and bell peppers
Optional: sour cream, guacamole, or salsa for serving

directions

I start by heating a skillet over medium heat and adding a small amount of butter or oil.
While the pan heats, I layer one tortilla with shredded cheese, slices of steak, and any extras like sautéed onions or peppers.
I top it with a second tortilla and carefully transfer it to the skillet.
I cook the quesadilla for 2-3 minutes per side, pressing slightly and flipping when the bottom is golden and the cheese starts to melt.
Once both sides are crispy and the cheese is fully melted, I remove it from the skillet and let it rest for a minute before slicing into wedges.
I serve it warm with sour cream, guacamole, or my favorite salsa.

Servings and timing

This recipe makes 2-4 servings depending on appetite and tortilla size. Prep time takes about 10 minutes, with another 10 minutes of cooking time. In total, I can have a full plate of quesadillas ready in 20 minutes.

Variations

When I want a spicy kick, I add sliced jalapeños or a dash of hot sauce to the filling. For a Tex-Mex twist, I throw in black beans or corn. I’ve also swapped the steak for grilled chicken, leftover roast beef, or even mushrooms for a vegetarian version. Changing the cheese—like using pepper jack or queso blanco—also gives it a new flavor profile.

storage/reheating

Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. I reheat them in a skillet to keep the outside crisp, or in the oven at 350°F for about 10 minutes. Microwaving works in a pinch, but it does soften the tortilla.

FAQs

How do I keep the quesadillas from falling apart?

I make sure not to overfill them and use enough cheese to act as a binder. Pressing gently while cooking also helps everything stick together.

Can I make these ahead of time?

Yes, I assemble them ahead and store them in the fridge, uncooked, for a few hours. Then I cook them fresh when ready to serve.

What’s the best cheese for steak quesadillas?

I like using a mix of cheddar and Monterey Jack for flavor and meltability, but any good melting cheese works.

Do I need to cook the steak fresh?

Not necessarily. I often use leftover grilled or pan-seared steak, sliced thin for easy layering and even heating.

Can I freeze steak and cheese quesadillas?

Yes, I wrap them individually in foil and freeze. When ready, I reheat them in the oven or a skillet straight from frozen.

Conclusion

Steak & Cheese Quesadillas are one of those reliable, crowd-pleasing meals I keep coming back to. They’re quick, adaptable, and packed with bold, comforting flavors. Whether I’m feeding family or just treating myself, this recipe always hits the spot.

Steak & Cheese Quesadillas

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-4 servings
Category: Main Course
Method: Pan-Fry
Cuisine: Mexican-American
Diet: Halal

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Description

Steak & Cheese Quesadillas are quick, flavorful, and customizable, combining juicy beef, melted cheese, and crispy tortillas—perfect for a satisfying meal or snack.

Ingredients

1 to 1.5 cups thinly sliced cooked steak (flank or sirloin)
1 to 1.5 cups shredded cheese (cheddar, Monterey Jack, or a mix)
4 flour tortillas (8-inch or 10-inch)
1-2 tablespoon butter or oil for the pan
Optional: ½ cup sautéed onions and bell peppers
Optional: sour cream, guacamole, or salsa for serving

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Instructions

Heat a skillet over medium heat and add a small amount of butter or oil.
Layer one tortilla with shredded cheese, steak slices, and optional sautéed onions or peppers.
Top with a second tortilla and place it carefully in the skillet.
Cook for 2-3 minutes per side, pressing gently and flipping when golden and cheese begins to melt.
Once both sides are crispy and cheese is melted, remove from skillet and let rest for 1 minute.
Slice into wedges and serve warm with sour cream, guacamole, or salsa.