Oh yes, we’re going there. Quesadillas with Steak—the ultimate mashup of crispy, cheesy comfort and savory, juicy satisfaction. If your ideal dinner includes melty cheese, golden tortillas, and perfectly seasoned steak, then friend, this one’s calling your name. It’s a little indulgent, totally satisfying, and shockingly easy to make at home.
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This recipe brings that sizzling restaurant vibe straight to your kitchen—minus the wait and the bill. Whether you’re cooking for a weeknight dinner, game-day snack, or casual Friday fiesta, these quesadillas are guaranteed to impress. Crispy on the outside, gooey on the inside, and bursting with steakhouse flavor? Let’s make it happen.
Why You’ll Love Quesadillas with Steak
Versatile: Perfect for lunch, dinner, or even a midnight snack. You can load them up, keep them simple, or make a DIY quesadilla bar for fun.
Budget-Friendly: A little steak goes a long way here, especially when it’s paired with cheese, tortillas, and pantry-friendly extras.
Quick and Easy: No fuss, just sizzle and serve. These come together in under 30 minutes, and cleanup is minimal.
Customizable: Choose your favorite cheese, your go-to veggies, and your heat level. These are totally tweakable.
Crowd-Pleasing: Steak and cheese in a tortilla—what’s not to love? Even picky eaters dig these.
Ingredients in Quesadillas with Steak
These quesadillas may sound fancy, but they’re built on simple, flavorful staples. Here’s what you’ll need:
Steak (Ribeye, Sirloin, or Flank): The star of the show. Marinated or simply seasoned, it brings rich, savory flavor and hearty bite.
Flour Tortillas: Soft, pliable, and perfect for crisping up. Go for medium or large-sized ones to hold all the delicious fillings.
Shredded Cheese: A melty mix like Monterey Jack, cheddar, or a Mexican blend adds creamy, gooey goodness.
Bell Peppers: Optional but delicious. They add color, sweetness, and crunch.
Onion: Sliced and sautéed, it deepens the flavor and pairs beautifully with the steak.
Olive Oil or Butter: For cooking the steak and crisping up those tortillas to golden perfection.
Garlic Powder & Chili Powder: A simple seasoning blend that adds warmth and a bit of smoky kick.
Salt & Pepper: Essential to bring out the best in every bite.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat a large skillet or griddle over medium-high heat. You want it hot enough to sear the steak and crisp the tortillas.
Cook the Steak: Season your steak with salt, pepper, garlic powder, and chili powder. Add a drizzle of olive oil to the skillet and cook the steak to your preferred doneness—about 3–5 minutes per side for medium rare. Let it rest for a few minutes, then slice thinly against the grain.
Sauté the Veggies: In the same pan, add a touch more oil if needed and sauté onions and bell peppers until soft and lightly caramelized. Set aside.
Assemble the Quesadillas: Lay a tortilla flat and sprinkle half with cheese, sliced steak, sautéed veggies, and another layer of cheese. Fold the tortilla in half to close.
Cook to Perfection: Place the folded quesadilla in the skillet over medium heat. Cook for 2–3 minutes per side, pressing down gently with a spatula, until the outside is golden and the cheese is melted.
Finishing Touches: Let the quesadilla rest for a minute before slicing—it helps everything stay together. Then slice into wedges.
Serve and Enjoy: Serve hot with your favorite dips like sour cream, guacamole, or salsa. Add a squeeze of lime and a sprinkle of fresh cilantro for extra flair.
Nutrition Facts
Servings: 4
Calories per serving: ~480 (depends on cheese and steak cut used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Quesadillas with Steak
Fresh Salads: A zesty corn and avocado salad or a simple mixed greens bowl makes a bright, refreshing side.
Dips Galore: Salsa, sour cream, and guac are must-haves. Bonus points for chipotle aioli or queso!
Rice or Beans: Serve with a scoop of Mexican rice or black beans for a full-on Tex-Mex experience.
Street Corn: Grilled corn with cotija cheese, lime, and chili powder? Yes, please.
As a Standalone: Stack a few wedges on a plate, garnish with cilantro and jalapeños, and call it a day.
Additional Tips
Marinate the Steak: If you have time, marinate your steak in lime juice, garlic, and a splash of soy sauce for extra flavor.
Grill Option: These are amazing on the grill. Just cook over medium heat and flip carefully.
Cheese Control: Use a mix of cheeses for best melt and flavor—Monterey Jack is a personal favorite.
Make It Spicy: Add sliced jalapeños or a dash of hot sauce if you like it hot.
Storage Tips: Store leftovers in foil or an airtight container. Reheat in a dry skillet for best texture.
FAQ Section
Q1: What’s the best steak for quesadillas?
A1: Flank, sirloin, or ribeye all work great—just slice thinly against the grain for tenderness.
Q2: Can I make this ahead of time?
A2: You can prep the steak and veggies ahead, then assemble and cook when ready to eat.
Q3: How do I store leftovers?
A3: Wrap in foil or store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze them?
A4: Yes! Freeze cooked quesadillas between layers of parchment. Reheat in a skillet or oven for best results.
Q5: Can I use different meats?
A5: Totally. Chicken, shrimp, or ground beef all make excellent subs.
Q6: What’s the best cheese to use?
A6: Monterey Jack, cheddar, or a Mexican cheese blend melts beautifully and packs flavor.
Q7: Can I go vegetarian?
A7: Absolutely. Swap steak for mushrooms, black beans, or sautéed zucchini.
Q8: How do I keep them from getting soggy?
A8: Don’t overload with fillings, and cook on medium heat so they get crispy before the cheese totally melts.
Q9: Can I make these in the oven?
A9: Yep! Bake at 400°F for 8–10 minutes, flipping halfway for crisp on both sides.
Q10: Can I turn this into a quesadilla bar?
A10: Genius idea! Set out tortillas, cheese, steak, and toppings so everyone can build their own.
Final Thoughts
Quesadillas with Steak are that perfect blend of easy and impressive. They’re flavorful, fun to make, and endlessly customizable. Whether you’re feeding your family or entertaining friends, these cheesy beauties are a guaranteed win. So grab your skillet, crank up the heat, and get ready for something seriously delicious.
Print
Quesadillas with Steak
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner, Lunch, Snack
- Method: Searing, Sauteing
- Cuisine: American, Mexican
Description
These cheesy quesadillas are a perfect way to use up leftover steak, featuring a savory chipotle lime crema and caramelized onions for added flavor.
Ingredients
- For the Quesadillas:
- 8 ounces New York Steak
- 1–2 tablespoons butter
- 1 yellow onion, thinly sliced
- Kosher salt & freshly cracked pepper
- 1 cup sour cream
- 1–2 chipotle peppers in adobo sauce, minced
- 1/2 teaspoon cumin
- Juice from 1/2 lime
- 2 large flour tortillas
- 8–12 ounces shredded gouda cheese
- Chopped cilantro & sliced scallions, for garnish
Instructions
- Prepare the Steak:
Take the steak from the refrigerator and allow it to come to room temperature. Preheat your oven to 400°F. - Heat a medium saute pan over medium-low heat and add butter. Add the sliced onions, season with salt and pepper, and cook until caramelized, about 20-25 minutes.
- Make the Chipotle Lime Crema:
In a bowl, mix together sour cream, chipotle peppers, cumin, and lime juice. Season with salt and additional lime juice as needed. Refrigerate until ready to use. - Cook the Steak:
Season the steak with salt and pepper. Heat a large cast iron pan over medium-high heat until smoking hot. Sear the steak, starting with the fatty edges, until the fat begins to render. Sear on the first side for 2-3 minutes, then flip and sear for 1-2 more minutes. Transfer the steak to the oven to finish cooking to your desired doneness. Rest for at least 5 minutes before slicing into bite-sized pieces. - Assemble the Quesadillas:
Heat a large pan or griddle over medium-high heat and add tortillas. Cook for 30-60 seconds per side. Flip and add shredded gouda cheese and caramelized onions. Once the cheese has melted, add the steak and fold the tortilla in half. Cut into quarters and serve with cilantro, scallions, and chipotle lime crema.
Notes
- For a smokier flavor, try adding a bit of smoked paprika to the chipotle lime crema.
- If you like extra heat, add more chipotle peppers or a dash of hot sauce to the crema.
- The chipotle lime crema can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg