Steak & Cheese Quesadillas

Description

Juicy seasoned steak, sautéed peppers and onions, and loads of melty cheese are tucked inside crispy golden tortillas to create these mouthwatering Steak & Cheese Quesadillas. They come together fast, are incredibly satisfying, and perfect for weeknight dinners, game days, or anytime you’re craving cheesy Tex-Mex comfort.

Ingredients for Steak & Cheese Quesadillas

• 300–350 g (12 oz) flank steak or sirloin, thinly sliced

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp ground cumin

• Salt & pepper, to taste

Veggies:

• 1 tbsp butter

• 1 small onion, sliced

• 1 small red bell pepper, sliced

• 1 small green bell pepper, sliced

Quesadillas:

• 4 large flour tortillas

• 2 cups shredded mozzarella or Mexican blend cheese

• 1 cup shredded cheddar or Monterey Jack (optional extra cheese!)

To Serve:

• Sour cream, guacamole, salsa, jalapeños, etc.

Instructions

1. Season Steak: Toss steak strips with olive oil, chili powder, garlic powder, paprika, cumin, salt & pepper.

2. Cook Steak: Heat a skillet over medium-high. Sear steak 2–3 minutes per side until browned but not overcooked. Remove and set aside.

3. Cook Veggies: In the same pan, melt butter. Add onions & peppers; sauté 4–5 minutes until soft. Remove.

4. Assemble Quesadillas: Heat a clean large skillet or griddle over medium. Place 1 tortilla in the pan and sprinkle ½ cup cheese over one side.

5. Top with steak, sautéed veggies, and additional cheese. Fold tortilla in half (or use two tortillas).

6. Cook: Cook 2–3 minutes per side until golden-brown & cheese is melted.

7. Slice into wedges and serve hot with your favorite toppings!

Notes

• Freeze leftover cooked steak and veggies separately to make fast quesadillas later.

• Thinly slicing the steak against the grain keeps it tender.

• Optional: Add mushrooms or swap steak with chicken or shrimp.

Tips

• Use two types of cheese for best flavor + melt.

• Weigh down quesadillas with a smaller skillet on top while cooking for extra crispiness.

• Let quesadillas rest 1 minute before slicing – less cheese oozing out.

• Great use for leftover steak!

Servings

Makes 4 large quesadillas (serves 4 people as a main meal or 6–8 as an appetizer).

Nutritional Info (per serving)

Approximate values – will vary based on brand & amounts.

• Calories: 550 kcal

• Protein: 32 g

• Carbs: 38 g

• Fat: 32 g

• Fiber: 3 g

• Sodium: 820 mg

Benefits

• High-protein & satisfying

• Family-friendly and versatile

• Excellent way to use leftover steak or veggies

Q&A

Q: Can I use corn tortillas?
A: Yes – but they’re smaller and more delicate. You’ll need to double up and cook gently.

Q: How do I store leftovers?
A: Cool completely, wrap tightly, refrigerate up to 3 days. Reheat in a skillet or air fryer for crispiness.

Q: Can I make this spicy?
A: Definitely! Add jalapeños, pepper jack cheese, or a sprinkle of crushed red pepper when assembling.

Q: Best steak cut for quesadillas?
A: Flank, skirt, or sirloin – anything lean, tender, and quick-cooking.