A crisp, golden-tortilla filled with tender seasoned steak, sauteed onions, and melted cheese. A quick and satisfying meal perfect for a weeknight dinner.
Why You’ll Love This Recipe
This recipe delivers on several fronts:
The bite-sized pieces of steak ensure even cooking and maximal tenderness.
A blend of cheeses melts beautifully and creates that irresistible gooey center.
Minimal prep and a single skillet or griddle mean fewer dishes and faster cleanup.
It’s versatile — you can add veggies, swap cheeses or serve with different dips to suit your taste.
It turns simple ingredients into something elevated yet totally doable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat a large skillet over medium-high heat and add the vegetable oil.
Season the diced steak with onion powder, salt and black pepper.
When the oil is hot, add the steak pieces in an even layer. Cook for about 4–5 minutes, stirring occasionally, until browned on all sides and cooked through.
Remove the steak from the skillet and set aside. In the same skillet, add the diced onion and sauté for 2–3 minutes until softened and lightly browned. Remove onions and set aside.
Wipe out the skillet briefly if needed, then reduce the heat to medium. Place one flour tortilla in the skillet.
On half of the tortilla, sprinkle about ½ cup mozzarella + ~⅓ cup Monterey Jack. Then layer ~¼ of the cooked steak and ~¼ of the onions on top of the cheese. Sprinkle a little more cheese over that, then fold the tortilla over to form a half-moon.
Cook for about 2–3 minutes until the underside is golden brown and crisp. Carefully flip and cook the other side for another 2 minutes, pressing gently to ensure all the cheese melts and the tortilla becomes crisp.
Transfer the quesadilla to a cutting board, let it rest for a minute, then slice into wedges. Repeat with the remaining tortillas and filling.
Serve immediately with your choice of sides or dips (e.g., salsa, guacamole, sour cream).
Servings and timing
Yield: 4 quesadillas (serves about 4 people)
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes
Variations
Add sautéed bell peppers or jalapeños for extra flavor and a bit of heat.
Swap in sharp cheddar or Pepper Jack cheese for a different melt and flavor profile.
Use whole-wheat or corn tortillas to vary texture and nutrition.
Instead of diced steak, thinly slice flank or rib-eye steak cooked to your desired doneness.
Add mushrooms or spinach to the filling for added veggies.
Finish with a drizzle of hot sauce or a smear of chipotle mayonnaise for a smoky kick.
Storage/Reheating
Storage: Let the quesadillas cool completely, then place in an airtight container. They can be refrigerated for up to 3-4 days.
Freezing: Wrap individual wedges tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating: For best results, reheat in a skillet over medium heat for 2-3 minutes per side until warmed through and crisp. You can also reheat them in an oven at ~175 °C (350 °F) for about 10 minutes. Avoid microwaving if you want to keep the tortilla crisp.
FAQs
What cut of steak works best for quesadillas?
Cuts like skirt steak or flank steak work well because they’re flavorful, tender when cut against the grain, and cook relatively quickly.
Do I need to marinate the steak?
No, you don’t have to. For this recipe we use a simple seasoning of onion powder, salt and pepper. If you prefer extra flavor you can marinate the steak for 30-60 minutes beforehand, but it’s not required.
Can I use tortilla sizes other than “burrito size”?
Yes — you can use standard 8-inch flour tortillas but you’ll likely get more smaller quesadillas instead of 4 large ones. Adjust filling accordingly so each tortilla is easily foldable.
What cheeses melt best for this dish?
Melty cheeses like mozzarella and Monterey Jack work beautifully. You can also use cheddar, Colby-Jack, Pepper Jack, or a blend of your favorites.
Can I add vegetables to the filling?
Definitely. Onions are already included. You can also add sautéed bell peppers, jalapeños, mushrooms or spinach — just make sure they’re pre-cooked so they don’t add excess moisture when folded.
Can I prepare the steak ahead of time?
Yes — you can cook the steak in advance and keep it refrigerated. When you’re ready to make quesadillas, just reheat the steak, warm the onions if desired, then assemble and cook the tortillas.
How do I keep the tortilla crisp and not soggy?
Use a hot skillet and avoid overfilling the tortilla so it can fold cleanly and crisp. Cook until golden brown and flip quickly. Avoid covering the skillet (which traps steam) unless you uncover toward the end to crisp up.
Can I freeze the quesadillas and reheat later?
Yes — after cooking let them cool, wrap individually and freeze up to 2 months. Reheat in skillet or oven for best texture.
Are there vegetarian or chicken versions?
Absolutely. Swap the steak for grilled chicken strips, sautéed mushrooms & peppers, or a bean-cheese filling for a vegetarian version. The method remains the same.
What should I serve with these quesadillas?
Great side options include fresh salsa, pico de gallo, guacamole, sour cream, a simple salad, rice and beans, or corn on the cob.
Conclusion
These Steak & Cheese Quesadillas are an easy, flavorful meal that combines tender seasoned steak, melting cheese, and crisp tortillas in under 30 minutes. Whether it’s a busy weeknight or you’re entertaining guests, this recipe delivers satisfaction and flexibility. Try it once, and you may find yourself making variations again and again.
These Steak & Cheese Quesadillas are packed with tender seared steak, sautéed onions, and melty cheese folded into crisp golden tortillas. Perfect for weeknight dinners or game-day snacks!
Ingredients
1 lb (450 g) skirt steak, diced into 1-inch pieces
1 Tbsp vegetable oil
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 medium onion, diced
2 cups shredded mozzarella cheese
1½ cups shredded Monterey Jack cheese
4 large burrito-size flour tortillas
Instructions
Heat oil in a large skillet over medium-high heat.
Season steak with onion powder, salt, and pepper. Add to skillet and cook 4–5 minutes until browned. Remove and set aside.
In the same skillet, sauté diced onion for 2–3 minutes until softened. Remove and set aside.
Wipe the skillet if needed and reduce heat to medium. Place a tortilla in the skillet.
On half of the tortilla, add ½ cup mozzarella, ⅓ cup Monterey Jack, ¼ of steak and onion. Add a bit more cheese, then fold in half.
Cook 2–3 minutes per side until golden and crisp. Repeat with remaining tortillas and filling.
Slice into wedges and serve with salsa, guacamole, or sour cream.
Notes
Add sautéed peppers, mushrooms, or spinach for variety.
Swap in cheddar or Pepper Jack for a spicier option.
Use smaller tortillas to make more individual servings.
