This steak quesadilla recipe truly tastes like something from a restaurant. Juicy strips of steak are seared with tender peppers and onions, seasoned with a flavorful blend of Mexican spices, and sandwiched between crispy tortillas overflowing with melted cheese.
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Steak Quesadillas Everyone Will Love
I love quesadillas, and lately these steak quesadillas are my go-to. Tender, juicy steak paired with softened peppers and onions makes a filling that’s both simple and satisfying.
There are few steps to get these on the table: sear the steak, sauté the peppers and onions with seasoning, assemble the tortillas with the filling and cheese, and cook until the tortillas are crisp and the cheese is melted.
They’re also very versatile. My favorite toppings are fresh cilantro, sour cream, and pico de gallo, but you can add spicy salsa, chopped tomatoes, or pickled onions—whatever you prefer.
Ingredients
This recipe is flexible—swap or add ingredients to suit your taste. The essentials are steak, tortillas, and a good seasoning. I made fajita-style quesadillas, so I used bell peppers and onions for the filling.
You’ll need:
- Steak – about 1 lb, cut into strips (sirloin works well).
- Bell peppers – sliced; I used one red and one green for color.
- Onion – sliced; yellow or white onion is fine.
- Mexican seasoning – taco or fajita seasoning, about 2 tbsp.
- Tortillas – flour tortillas, 6–8 (fajita size works nicely).
- Olive oil – for cooking the steak and vegetables.
- Salt and pepper – to taste.
- Shredded cheese – cheddar, Monterey Jack, Colby Jack, or Pepper Jack melt well.
- To serve: pico de gallo, sour cream, and fresh cilantro.
How to Make Steak Quesadillas
Step 1: Heat a heavy-bottomed skillet or Dutch oven over high heat and add 1 tsp olive oil. When the pan is very hot, add the steak strips, season with salt and pepper, and sear until browned on all sides. Cook to your preferred doneness.
Step 2: In the same pan, add the sliced onion, bell peppers, and Mexican seasoning. Cook, stirring often, until the vegetables are softened and lightly browned. If things start to stick, add a splash of oil and scrape up the browned bits for extra flavor.
Step 3: Heat a grill pan or gas grill to medium-high. Optionally spray the tortillas lightly with cooking spray for crispier edges. Place tortillas on the hot surface and top half of each tortilla with the steak and vegetable mixture.
Step 4: Sprinkle about 2 tablespoons of shredded cheese over the filling, fold the tortilla, and cook for a couple of minutes on each side until the tortilla is golden and the cheese is melted.
Step 5: Serve the quesadillas warm with pico de gallo, sour cream, and cilantro. Slice and enjoy immediately.
Expert Tips For This Recipe
- Use precut steak strips for faster prep—sliced sirloin is easy to find.
- If the steak or veggies stick, add a little oil and scrape the pan to lift flavorful browned bits.
- Fajita-sized tortillas offer a balanced portion—large enough for filling but easy to handle.
- For extra heat, add red pepper flakes, sliced jalapeños, or a splash of hot sauce to the filling before assembling.
- Serve hot off the grill with tortilla chips, fresh salsa, guacamole, or a cold margarita for a complete meal.
How To Store and Reheat Leftover Quesadillas
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months—great for quick meals later.
To reheat, use an air fryer or oven at 350°F for 5–8 minutes, or warm them in a cast-iron skillet over medium heat until the cheese bubbles and the tortillas are crisp again.
Steak Quesadilla Recipe FAQS
What kind of cheese is best for quesadillas?
Use any shredded cheese that melts well. Popular choices include cheddar, Monterey Jack, Colby Jack, or Pepper Jack for a little kick.
What is the best kind of steak for this recipe?
Sliced sirloin is convenient and tasty, but flank steak, shaved steak, or thinly sliced leftover steak also work—just slice thinly against the grain.
What to serve with steak quesadillas?
Serve with tortilla chips and your favorite salsas such as chipotle salsa, guacamole, or corn salsa, plus fresh pico de gallo and a squeeze of lime for brightness.
Steak Quesadilla Recipe
This steak quesadilla recipe tastes like something you’d order at a restaurant: seared steak, sautéed peppers and onions, Mexican seasoning, and melted cheese between crisp tortillas.
10 minutes
20 minutes
20 minutes
Ingredients
- About 1 lb. (400g) steak strips
- 1 tsp. olive oil
- Salt and pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp. Mexican seasoning (or taco seasoning)
- 6–8 tortillas
- To serve: pico de gallo, cilantro, and sour cream
Instructions
- Heat a heavy-bottom skillet or Dutch oven over high heat and add the olive oil. When very hot, add the steak and season with salt and pepper. Cook until browned on all sides.
- Add the onion, peppers, and Mexican seasoning. Cook, stirring often, until the vegetables are browned and softened.
- Heat a grill or grill pan to medium-high. Place tortillas on the hot surface, top half of each with the steak and veggie mix, and sprinkle with cheese. Let them heat for a couple minutes, fold, and cook until the cheese melts completely.
- Serve immediately with pico de gallo, sour cream, and cilantro.
Nutrition Information:
Serving Size:
2 quesadillas
Amount Per Serving:
Calories: 341
Total Fat: 26g
Saturated Fat: 4g
Cholesterol: 23mg
Sodium: 1,034mg
Carbohydrates: 16g
Protein: 12g