Steak Quesadilla
This steak quesadilla folds juicy sliced steak, sautéed peppers and onions, and melty Monterey Jack into crisp flour tortillas. It is a practical weeknight dinner that feels a little special without taking all evening.
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 25mTex-MexMain Course
A steak quesadilla is one of those dinners that works for busy nights and casual weekends. You get a crisp tortilla, melted cheese, and tender steak in every wedge.
The key is to cook the steak first, let it rest, then slice it thinly against the grain. “Against the grain” means cutting across the visible lines in the meat, which makes each bite easier to chew.
This recipe uses peppers, onions, lime, and cilantro for a fresh Tex-Mex flavor. Serve the quesadillas as they are, or add salsa, guacamole, or sour cream at the table.
01What you'll need
Ingredients
12 items · 4 servings
- 12 ounces flank steak or sirloin steak, trimmed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, divided
- 1 medium red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tablespoon fresh lime juice
- 4 large 10-inch flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
02How to make it
Step-by-step
1. Season the steak
Pat the steak dry with paper towels. In a small bowl, mix the chili powder, cumin, salt, and black pepper. Rub the spice mix over both sides of the steak.
2. Sear the steak
Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Add the steak and cook for 3 to 5 minutes per side, depending on thickness, until browned and cooked to your liking. For food safety, USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
3. Rest and slice
Move the steak to a cutting board and let it rest for 5 minutes. Resting helps the juices stay in the meat. Slice the steak thinly against the grain.
4. Cook the peppers and onions
Add 1 teaspoon olive oil to the same skillet. Add the bell pepper and onion. Cook over medium heat for 5 to 7 minutes, stirring often, until softened and lightly browned. Stir in the lime juice, then transfer the vegetables to a plate.
5. Assemble the quesadillas
Wipe out the skillet if needed. Lay the tortillas on a work surface. Sprinkle 1/4 cup cheese over half of each tortilla. Add sliced steak, peppers and onions, and cilantro. Top each with another 1/4 cup cheese, then fold the tortillas over to make half-moons.
6. Toast until crisp
Brush or wipe the skillet with the remaining 1 teaspoon olive oil and set it over medium heat. Cook the quesadillas in batches for 2 to 3 minutes per side, until the tortillas are golden and the cheese is melted. Press gently with a spatula so the filling settles.
7. Cut and serve
Transfer the quesadillas to a cutting board and let them sit for 1 minute. Cut each quesadilla into wedges and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Cook the steak and vegetables up to 3 days ahead. Store them in separate airtight containers in the refrigerator, then assemble and toast the quesadillas when ready to eat.
- Storage: Refrigerate leftover quesadilla wedges in an airtight container for up to 3 days. Reheat in a dry skillet over medium-low heat so the tortilla crisps again. The microwave works, but the tortilla will be softer.
- Freezer tip: Freeze cooked wedges in a single layer, then move them to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven or air fryer until hot in the center.
- Steak swaps: Flank steak, sirloin, skirt steak, or leftover grilled steak all work. If using leftover steak, warm it briefly in the skillet before assembling so the cheese melts evenly.
- Cheese swaps: Monterey Jack melts smoothly, but cheddar, pepper Jack, Oaxaca, or a Mexican-style shredded blend also work.
- Do not overfill: Too much filling makes quesadillas hard to flip. Keep the steak and vegetables in an even layer and let the cheese act like glue on both sides of the filling.
Cook's note
Nutrition is estimated per serving for the quesadillas only and does not include optional toppings such as salsa, sour cream, or guacamole. Sodium can vary a lot by tortilla and cheese brand.
04Frequently asked
Questions & answers
What cut of steak is best for quesadillas?
Flank steak and sirloin are good choices because they cook quickly and slice well. Skirt steak also works, but it can be a little richer and should be sliced very thinly against the grain.
Can I make steak quesadillas with leftover steak?
Yes. Slice leftover steak thinly and warm it briefly in a skillet before assembling the quesadillas. Avoid cooking it too long, or it may become tough.
How do I keep a quesadilla from getting soggy?
Cook the vegetables until their moisture has mostly evaporated, and do not add wet toppings inside the tortilla. Serve salsa, sour cream, or guacamole on the side instead.
Can I make this gluten free?
Yes, use certified gluten-free tortillas. Corn tortillas are usually smaller and less flexible, so make smaller quesadillas and warm the tortillas first to help prevent cracking.
What is the easiest way to flip a quesadilla?
Use a wide spatula and cook folded half-moon quesadillas instead of stacking two full tortillas. The folded shape is easier to control and keeps the filling inside.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat32 g
- 41%
- Saturated Fat15 g
- 75%
- Cholesterol103 mg
- 34%
- Sodium1255 mg
- 55%
- Total Carbohydrate42 g
- 15%
- Dietary Fiber4 g
- 14%
- Total Sugars5 g
- Protein38 g
- 76%
- Vitamin D0.4 mcg
- 2%
- Calcium558 mg
- 43%
- Iron5.1 mg
- 28%
- Potassium539 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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