Name: Steak & Cheese Quesadillas
Prep time: 10 min
Cook time: PT-489003H22M2S
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 8 oz steak (flank, skirt, or sirloin), thinly sliced; 1 tablespoon olive oil; Salt and black pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika or chili powder (optional); 4 flour tortillas (medium or large); 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); Butter or additional oil for cooking; Optional: sautéed onions, bell peppers, or jalapeños

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Steak & cheese quesadillas are one of my favorite quick meals when I’m craving something hearty, cheesy, and loaded with flavor. With tender slices of seasoned steak, melty cheese, and crispy golden tortillas, these quesadillas are satisfying enough for dinner but simple enough to whip up in under 30 minutes. I love serving them with salsa, sour cream, or guacamole for a complete, crowd-pleasing meal.

Why You’ll Love This Recipe

I like this recipe because it hits that perfect combo of crispy, cheesy, and savory. The steak adds a meaty richness, while the cheese brings everything together in the best possible way. It’s a great way to use leftover steak, or I can cook up a fresh batch quickly if I’m starting from scratch. I also enjoy how easy they are to customize — I can keep them simple or pack in sautéed onions, peppers, or spicy jalapeños. Steak & Cheese Quesadillas

Ingredients

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

Steak (flank, skirt, or sirloin work well)
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Paprika or chili powder (optional)
Flour tortillas (medium or large)
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Butter or more oil for the skillet
Optional: sautéed onions, bell peppers, jalapeños

Directions

I start by seasoning the steak with salt, pepper, garlic powder, onion powder, and paprika.
I heat a skillet or grill pan with a bit of olive oil and cook the steak to my preferred doneness (usually medium or medium-rare), then let it rest before slicing it thinly across the grain.
If I’m using onions or peppers, I sauté them in the same pan until soft and slightly caramelized.
I heat a clean skillet over medium heat and butter one side of a tortilla. I place it butter-side down in the pan, sprinkle cheese on half, add steak slices and any extras, then top with more cheese and fold the tortilla over.
I cook until the bottom is golden brown and the cheese starts to melt, then flip and cook the other side until crispy and fully melted inside.
I remove from the skillet, let it sit for a minute, then slice into wedges and serve warm.

Servings and timing

This recipe serves 2–4 people depending on how many quesadillas I make. It takes me about 10 minutes to prep and 10–15 minutes to cook, so I usually have everything ready in under 30 minutes.

Variations

Sometimes I use leftover grilled steak or swap in chicken or mushrooms for a different twist. I also love adding chipotle mayo, avocado slices, or a squeeze of lime before folding. If I want a breakfast version, I add scrambled eggs and hot sauce.

storage/reheating

I store leftover quesadilla slices in the fridge in an airtight container for up to 2 days. To reheat, I use a skillet over low heat to bring back the crispiness, or I warm them in the oven at 350°F. The microwave works too, but it makes the tortilla softer instead of crispy. Steak & Cheese Quesadillas

FAQs

What’s the best steak for quesadillas?

I usually use flank, skirt, or sirloin because they cook quickly and slice easily. I slice thinly across the grain for tenderness.

Can I make these in advance?

Yes, I sometimes prep everything ahead of time and just assemble and cook when ready to eat. I don’t recommend making them fully ahead since they’re best fresh and crispy.

What cheese melts best in quesadillas?

I like cheddar, Monterey Jack, or a Mexican blend — they melt well and have good flavor.

Can I use corn tortillas instead of flour?

Yes, but they’re smaller and more delicate, so I’m extra careful when flipping. I usually make smaller, whole quesadillas with them instead of folding.

Do I need a quesadilla maker or press?

No, I use a regular skillet or grill pan, and it works perfectly. A spatula and a bit of patience are all I need.

Conclusion

Steak & cheese quesadillas are one of my favorite ways to turn a few simple ingredients into something absolutely satisfying. They’re crispy, cheesy, and packed with flavor — perfect for weeknight dinners, game day snacks, or anytime I want a quick and delicious meal. Once I start making them, they become a regular on my rotation.