Name: Steak Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb flank steak or skirt steak (450g, sliced thin against the grain after resting); 1 tsp olive oil (5ml, for cooking the steak); 1 tsp chili powder (3g); ½ tsp garlic powder (1.5g); ½ tsp onion powder (1.5g); ½ tsp ground cumin (1.5g); ½ tsp salt (3g, plus more to taste); ¼ tsp black pepper (0.5g); ¼ tsp smoked paprika (0.5g); 1 medium green bell pepper (thinly sliced); 1 medium red bell pepper (thinly sliced); 1 medium yellow onion (thinly sliced); 1 tbsp olive oil (15ml, for sautéing vegetables); 4 large flour tortillas (10-inch / 25cm burrito-size); 2 cups shredded Mexican cheese blend (225g, Monterey Jack, cheddar, asadero, and queso quesadilla); 2 tbsp butter or neutral oil (30ml, for crisping the tortillas); fresh cilantro (roughly chopped, optional garnish); lime wedges (for serving); sour cream (for serving); guacamole (for serving); salsa (for serving)

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My family discovered this steak quesadilla recipe on a random Friday night when I had a leftover ribeye in the fridge and absolutely no plans for dinner. I threw it together in under 30 minutes, and by the time the second one hit the skillet, my husband was already asking when we could make it again.

A great steak quesadilla recipe comes down to three things: the right cut of beef, a proper sear, and that perfectly crispy tortilla with gooey, melted cheese all the way to the edges.

I’ll be honest — my first attempt had soggy tortillas and an unevenly cooked steak. It took a few rounds to figure out that resting the steak before slicing, and not overstuffing the tortilla, were the two biggest keys to getting it right.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	4 quesadillas
Difficulty Level	Easy

If you love Mexican-inspired skillet meals, you might also enjoy my Chicken Quesadilla Recipe as a delicious weeknight alternative.

Table of Contents

Why You’ll Love This Steak Quesadilla Recipe

This recipe is the definition of a weeknight win — you get the richness of a steakhouse meal wrapped in a crispy tortilla.

It comes together in about 35 minutes, which means you’re not standing over the stove all evening.

The combination of seared beef, melted cheese, and caramelized peppers and onions is deeply satisfying in a way that feels like real comfort food.

You only need one skillet, which means minimal cleanup (and minimal complaining from whoever’s doing the dishes).

It’s endlessly customizable. Add jalapeños for heat, swap the cheese, or pile on the toppings — the base recipe is just a starting point.
Leftovers reheat beautifully. Unlike some dishes that lose their magic overnight, these crispen right back up in a hot skillet.
It’s crowd-pleasing for all ages. Kids love the cheesy melt; adults appreciate the savory steak and smoky seasoning.
No fancy equipment required. A cast iron skillet or even a regular nonstick pan gets the job done.
The flavors are bold and restaurant-quality. The seasoning blend, the sear, and the cheese all work together to create something that feels special even on a Tuesday.

Read Also: Chimichurri Steak Tacos Recipe

Ingredients

For the steak quesadillas, you’ll want to gather everything before you start, because the cooking moves quickly once the skillet gets hot. Using quality ingredients — especially the steak and the cheese — makes a noticeable difference in the final result.

1 lb (450g) flank steak or skirt steak, sliced thin against the grain after resting
1 teaspoon (5ml) olive oil, for cooking the steak
1 teaspoon (3g) chili powder
½ teaspoon (1.5g) garlic powder
½ teaspoon (1.5g) onion powder
½ teaspoon (1.5g) ground cumin
½ teaspoon (3g) salt, plus more to taste
¼ teaspoon (0.5g) black pepper
¼ teaspoon (0.5g) smoked paprika
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 tablespoon (15ml) olive oil, for sautéing the vegetables
4 large flour tortillas (10-inch / 25cm), burrito-size
2 cups (225g) shredded Mexican cheese blend (Monterey Jack, cheddar, asadero, and queso quesadilla)
2 tablespoons (30ml) butter or neutral oil, for crisping the tortillas
Fresh cilantro, roughly chopped, for garnish (optional)
Lime wedges, for serving

For serving: sour cream, guacamole, and your favorite salsa

Another great Mexican-inspired dinner to try: Chipotle Burrito Recipe

Kitchen Equipment Needed

Having the right tools lined up before you start makes this recipe go much more smoothly — especially when you’re working with a hot skillet.

Cast iron skillet (10–12 inch / 25–30cm), highly recommended for the best sear on the steak
Large nonstick skillet or griddle pan (alternative to cast iron for crisping quesadillas)
Instant-read meat thermometer for checking steak doneness
Sharp chef’s knife, for slicing the steak thin against the grain
Cutting board, preferably large
Tongs, for flipping the steak and handling the quesadillas
Flexible spatula or wide pancake turner, for flipping the assembled quesadillas
Mixing bowl or plate, for seasoning the steak
Aluminum foil, for tenting the steak while it rests

Read Also: Ground Elk Quesadillas Recipe

Recommended Products for This Recipe

These are a few products I’ve personally used and recommend for making the best steak quesadillas at home.

1. Lodge Cast Iron Skillet

A good cast iron skillet gets ripping hot and stays that way, which is exactly what you need for a proper sear on your steak. I’ve had mine for years and it’s seasoned beautifully — nothing else gives that same crust on the outside of the beef. It also doubles as the quesadilla pan, so you’re using one piece of equipment for the whole recipe.

Get it on Amazon

2. Thermoworks Instant-Read Thermometer

Guessing whether steak is done is how you end up with overcooked, chewy meat stuffed into your quesadilla. A fast, accurate thermometer takes the guesswork out and ensures you hit that perfect medium or medium-rare every single time. This is probably the most useful kitchen tool I’ve ever bought.

Get it on Amazon

3. Shredded Mexican Cheese Blend

Pre-shredded Mexican cheese blends melt evenly and give you that classic quesadilla flavor without having to shred four different cheeses separately. Look for a blend that includes Monterey Jack and queso quesadilla for the best pull and flavor. It’s one of those small shortcuts that actually makes the final product better.

Get it on Amazon

4. Large Burrito-Size Flour Tortillas

The size of the tortilla matters more than you’d think — a 10-inch tortilla gives you enough room to fold it in half over a generous filling without the edges splitting or the cheese spilling out everywhere. Look for tortillas that are pliable and fresh, not stiff or cracking at the fold. These are the unsung hero of a great quesadilla.

Get it on Amazon

You might also enjoy: Healthy Nachos Recipe

Step-by-Step Instructions: How to Make Steak Quesadillas

Step 1: Season the Steak

Pat the steak completely dry with paper towels on both sides. This step is important — moisture on the surface of the meat prevents a proper sear and leads to steaming instead of browning.
In a small bowl, combine the chili powder, garlic powder, onion powder, ground cumin, salt, black pepper, and smoked paprika. Mix until well blended.
Rub the seasoning mix evenly all over both sides of the steak, pressing gently to help the spices adhere.
Set the seasoned steak aside at room temperature for at least 10 minutes while you prepare your vegetables. Letting the steak come slightly closer to room temperature helps it cook more evenly.

Step 2: Sauté the Peppers and Onions

Heat 1 tablespoon (15ml) of olive oil in your cast iron skillet over medium-high heat until the oil shimmers.
Add the thinly sliced green bell pepper, red bell pepper, and yellow onion to the skillet in a single layer. Try not to stir them too frequently — let them sit for 2–3 minutes before tossing so they get some color.
Season with a pinch of salt and pepper, then continue cooking for another 4–5 minutes, stirring occasionally, until the peppers are tender and the onions are softened and lightly caramelized.
Transfer the cooked peppers and onions to a plate or bowl and set aside. Do not discard any juices left in the pan.

Step 3: Sear the Steak

Wipe out the skillet if there are too many browned bits, but a light coating is fine and adds flavor. Return it to medium-high heat and add 1 teaspoon (5ml) of olive oil.
Once the oil just begins to smoke lightly, carefully lay the seasoned steak flat in the skillet. Do not move it for the first 3–4 minutes — this is how you build that flavorful brown crust.
Flip the steak once and cook for another 3–4 minutes on the second side for medium doneness. Use your instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.
Remove the steak from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5 minutes. Resting is non-negotiable — it allows the juices to redistribute back into the meat so they don’t all pour out when you slice it.

Step 4: Slice the Steak

After the steak has rested, hold it firmly and slice it very thin — about ¼ inch (6mm) thick — against the grain. Cutting against the grain means slicing perpendicular to the direction the muscle fibers run, which shortens those fibers and makes the meat much more tender.
If using flank steak, you’ll clearly see the grain running lengthwise down the steak. Turn the steak 90 degrees and slice across it.
Taste a slice and adjust with a little extra salt if needed. Set the sliced steak aside.

Step 5: Assemble the Quesadillas

Lay one large flour tortilla flat on a clean work surface.
Sprinkle approximately ¼ cup (28g) of the shredded Mexican cheese blend evenly over one half of the tortilla only. This is the “folded” style of quesadilla that cooks more evenly than a full-size flat version.
Layer a portion of the sliced steak (about 3–4 oz / 85–113g per quesadilla) on top of the cheese.
Add a generous spoonful of the sautéed peppers and onions on top of the steak.
Finish with another ¼ cup (28g) of shredded cheese on top of the filling. Adding cheese on both sides of the filling helps everything bind together and prevents the filling from sliding out.
Fold the empty half of the tortilla over the filled half to form a half-moon shape. Press down gently to compact it slightly.
Repeat with the remaining 3 tortillas, dividing the steak, peppers, onions, and cheese evenly among all four.

Step 6: Cook the Quesadillas

Wipe the skillet clean and return it to medium heat. Add about ½ tablespoon (7g) of butter or neutral oil and let it melt and coat the pan.
Carefully slide one assembled quesadilla into the skillet. Press down lightly with a spatula.
Cook for 2–3 minutes on the first side without moving it, until the underside is deeply golden brown and the tortilla is crispy. You’ll see the cheese starting to melt at the edges.
Using a wide spatula or tongs, carefully flip the quesadilla and cook for another 1–2 minutes on the second side until equally golden and crispy.
Transfer the finished quesadilla to a cutting board and let it sit for 1 minute before cutting. This brief rest lets the cheese set slightly so it doesn’t all slide out when you slice it.
Wipe the skillet clean between quesadillas if there are burnt bits, add fresh butter or oil, and repeat with the remaining assembled quesadillas.

Step 7: Slice and Serve

Use a sharp knife or a pizza cutter to slice each quesadilla into 3 wedges (or 4 if you prefer smaller pieces).
Arrange on a plate or platter and garnish with fresh chopped cilantro if using.
Squeeze a wedge of lime over the top just before serving for a bright finish.
Serve immediately alongside sour cream, guacamole, and salsa.

Read Also: Beef and Broccoli Stir Fry Recipe

Tips for The Best Steak Quesadillas

Getting the details right is what separates a good quesadilla from a truly great one. After making these more times than I can count, these are the tips that made the biggest difference in my results.

Always rest the steak before slicing. I used to skip this step when I was in a hurry, and I always regretted it — the juices just run all over the cutting board, leaving the steak dry inside.
Slice the steak thin and against the grain. Thick slices of steak are chewy and hard to bite through cleanly inside a quesadilla. Thin, cross-grain cuts are the move.
Don’t overfill the tortilla. It’s tempting to load it up, but an overstuffed quesadilla won’t seal properly and will fall apart when you flip it. Less is more.
Use enough cheese to bind the filling. Cheese on both the bottom and top of the filling acts like a glue that holds everything together.
Get the pan hot enough before adding the tortilla. A pan that’s too cool will result in a limp, pale quesadilla instead of a golden, crispy one.
Don’t press too hard while cooking. A light press with the spatula is fine, but smashing it down aggressively will squeeze out all the filling.
Butter over oil for the tortilla. I’ve tried both and butter gives a richer, more golden crust on the outside of the tortilla. A mix of butter and a little neutral oil (to raise the smoke point) works great too.
Let the finished quesadilla rest 1 minute before cutting. Slicing it straight out of the pan causes the cheese to pour out. A brief rest firms everything up.
Use a pizza cutter for clean slices. It’s much easier than a knife and less likely to drag the filling out of place.
Room temperature steak cooks more evenly. Take the steak out of the fridge 15–20 minutes before you cook it to avoid a cold center and overcooked exterior.

For another delicious beef recipe, I love making this Filet Mignon Recipe when I want something extra special.

What to Serve with Steak Quesadillas

Steak quesadillas are filling on their own, but the right sides and toppings turn them into a full spread that feels like a real meal.

Pairing them with fresh, bright flavors and a few cold dips balances out the richness of the steak and cheese beautifully.

Guacamole — Classic, creamy, and the perfect dipping companion
Sour cream — A cool, tangy contrast to the smoky seasoned steak
Fresh salsa or pico de gallo — Bright tomato and cilantro lift the whole dish
Mexican Street Corn — Elotes or esquites add a fun, festive side
Coleslaw — A vinegar-based slaw adds crunch and freshness alongside the quesadillas
7 Layer Taco Salad — A hearty salad that doubles as both a side and a topping bar
Refried beans — Warm, creamy beans make this an extra filling and satisfying meal
Steak and Corn Salad — A great light salad that echoes the steak theme
Tortilla chips and queso — Always a crowd favorite alongside any Mexican-inspired main
Lime wedges — A squeeze of fresh lime over the finished quesadilla makes everything taste brighter and more vibrant

Another great Mexican-inspired recipe to round out your spread: Chipotle Guacamole Recipe

Variations of Steak Quesadillas

One of the best things about this recipe is how easily you can customize it to suit your tastes, use what’s in your fridge, or switch things up for a totally different flavor profile. Here are some tried-and-true variations worth exploring.

Tex-Mex Style: Add a layer of canned black beans, corn kernels, and pickled jalapeños along with the steak and peppers for a Tex-Mex–loaded version.
Mushroom and Steak: Add 1 cup of sautéed baby bella mushrooms to the peppers and onions for an earthy, steakhouse-inspired filling. The mushrooms add a meaty richness that pairs beautifully with the beef.
Spicy Chipotle: Mix 1–2 tablespoons of chipotle peppers in adobo sauce into the steak seasoning rub for a smoky, deep heat that’s hard to stop eating.
Cheese Swap: Swap the Mexican blend for Oaxacan cheese (which pulls into beautiful, stringy strands), pepper jack for extra heat, or smoked gouda for a bold, smoky twist.
BBQ Steak Quesadilla: Brush the cooked steak with a tablespoon of your favorite BBQ Sauce before slicing and filling the tortilla. It gives a sweet-smoky dimension that’s surprisingly addictive.
Philly Cheesesteak Style: Use provolone or white American cheese, skip the Mexican seasoning blend, and add a drizzle of Worcestershire sauce to the peppers and onions for a Philly-inspired spin.
Breakfast Steak Quesadilla: Layer in scrambled eggs with the steak and cheese for a protein-packed morning version that uses up leftover steak like a champ.
Air Fryer Version: Assemble the quesadilla as directed, then cook in an air fryer at 375°F (190°C) for 5–7 minutes, flipping halfway through. You get a very even, all-over crisp that’s hard to achieve in a flat skillet.

Read Also: Beef Enchilada Casserole Recipe

Storage and Reheating

Steak quesadillas actually store and reheat better than most people expect — as long as you use the right method. Avoid the microwave at all costs if you want to maintain any crispness on the tortilla.

Refrigerator: Store leftover quesadillas in an airtight container or wrapped tightly in aluminum foil. They’ll keep well for up to 3 days in the fridge.
Freezer: To freeze, let the quesadillas cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe zip-top bag. They freeze well for up to 2 months.
Reheating in a skillet (best method): Place the leftover quesadilla in a dry skillet or one with just a very light brush of butter over medium heat. Cover with a lid for the first minute to help the cheese remelt, then remove the lid and cook for another 1–2 minutes per side until the tortilla is crispy again.
Reheating in an air fryer: Place the quesadilla in the air fryer basket at 350°F (175°C) for 3–4 minutes. This is the fastest way to get a crispy result from cold.
Reheating in the oven: Place quesadillas on a baking sheet and heat at 375°F (190°C) for 8–10 minutes. This works well for reheating multiple quesadillas at once.
Avoid the microwave: The microwave will make the tortilla soft and rubbery instead of crispy. It’s fine if you’re desperate, but the texture will not be the same.
Store toppings separately: Keep sour cream, guacamole, and salsa stored separately from the quesadillas so they don’t make the tortillas soggy during storage.

Nutritional Facts

The following nutritional information is an estimate per serving (1 quesadilla, without toppings like sour cream or guacamole). Exact values will vary based on the specific ingredients and brands used.

Nutrient	Per Serving (1 Quesadilla)
Calories	~520 kcal
Total Fat	26g
Saturated Fat	12g
Cholesterol	85mg
Sodium	780mg
Total Carbohydrates	38g
Dietary Fiber	2g
Total Sugars	3g
Protein	34g
Calcium	280mg
Iron	3.5mg

Read Also: Healthy Nachos Recipe

Health Benefits of Key Ingredients

Steak quesadillas may feel like an indulgence, but several of the main ingredients bring real nutritional value to the table.

When you look past the delicious melted cheese (which, yes, is a treat), there are some genuinely nourishing components in every bite.

Flank or skirt steak (beef): An excellent source of complete protein, providing all essential amino acids the body needs. Beef is also rich in iron (particularly heme iron, which is highly bioavailable), zinc, B vitamins including B12, and creatine. These nutrients support energy metabolism, immune function, and muscle maintenance.
Bell peppers (red and green): Bell peppers are one of the highest plant-based sources of vitamin C, with red peppers containing nearly three times the vitamin C of an orange. They’re also rich in vitamin A (as beta-carotene), vitamin B6, and antioxidants like capsanthin and quercetin, which support immune health and fight oxidative stress.
Onion: Onions contain quercetin, a potent flavonoid antioxidant that has anti-inflammatory properties. They also provide prebiotic fiber, which supports healthy gut bacteria, and small amounts of vitamin C and B6.
Flour tortillas: While refined flour tortillas are primarily a carbohydrate source, they provide readily available energy and a small amount of calcium and iron. Choosing whole wheat tortillas boosts the fiber and micronutrient content significantly.
Cheese (Mexican blend): A concentrated source of calcium for bone health, as well as protein and fat-soluble vitamins A and K2. It also provides phosphorus, which works alongside calcium to support strong teeth and bones.
Olive oil: The monounsaturated fats in olive oil are linked to reduced inflammation and improved cardiovascular health markers. It also contains vitamin E and polyphenol antioxidants.
Spices (cumin, chili powder, smoked paprika): This seasoning blend isn’t just flavor — cumin has been studied for its potential digestive and antimicrobial benefits, while chili powder contains capsaicin (from the chile component), which may support metabolism and has anti-inflammatory properties.

For a light and refreshing side alongside your quesadillas, try this Healthy Coleslaw Recipe.

FAQs About Steak Quesadillas

1. What is the best cut of steak for quesadillas?

Flank steak and skirt steak are the two best cuts for steak quesadillas. Both have excellent beefy flavor, cook quickly over high heat, and slice thin very well when cut against the grain.

Ribeye is another great choice if you want a richer, more buttery steak — just trim it of excess fat before cooking. Avoid tougher cuts like chuck or round steak, as they don’t cook quickly enough and will be chewy.

2. How do I keep quesadillas crispy?

The key to a crispy quesadilla is cooking in a hot, dry or lightly buttered skillet and not overcrowding the pan. Cook one at a time and resist the urge to flip too early — wait until the underside is deeply golden.

Letting the finished quesadilla rest for a minute before cutting also helps, as it allows the cheese to set rather than pour out and make the tortilla soggy from the inside.

3. Can I use corn tortillas instead of flour?

You can, but corn tortillas work best for smaller quesadillas (about 6 inches / 15cm). They’re less pliable than flour tortillas and tend to crack when folded unless they’re freshly made or warmed first.

If you prefer corn tortillas, try making them in the “flat quesadilla” style — a full tortilla laid flat, topped with filling, then covered with a second tortilla on top, like a sandwich.

4. Can I make steak quesadillas ahead of time?

You can prep all the components ahead of time — cook the steak, slice it, sauté the peppers and onions, and shred the cheese — then store them separately in the fridge for up to 3 days. When you’re ready to eat, assembly and cooking takes under 10 minutes.

I would not recommend assembling the quesadillas ahead of time, as the tortillas will absorb moisture from the filling and lose their crispiness even before they hit the pan.

5. What kind of cheese melts best in quesadillas?

The best melting cheeses for quesadillas are Monterey Jack, Oaxacan cheese, provolone, pepper jack, and mozzarella. The pre-shredded Mexican blend available in most grocery stores is a convenient mix of these types and melts beautifully.

Avoid using aged, hard cheeses like Parmesan or aged cheddar as the primary cheese — they don’t melt smoothly. A small amount can be added for flavor, but you’ll want a good melting cheese as the base.

Read Also: Mexican Chicken Soup Recipe

Final Thoughts

This steak quesadilla recipe has become one of those go-to meals in our house — the kind you can throw together on a weeknight but feel good enough to serve when people come over.

Once you nail the basics (a proper sear, thin slices against the grain, and a hot skillet for crisping), you’ll be making these on autopilot.

I hope you love them as much as we do. If you try this recipe, drop a comment below and let me know how it went — I’d love to hear your take, especially if you tried any of the variations!

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