There are nights when I crave something hearty but don’t want to fuss with a big meal. That’s when I turn to quesadillas, and these steak quesadillas always hit the spot. Picture tender, seasoned beef tucked between two tortillas with melty cheese oozing out the sides. Add some sautéed onions and suddenly you’ve got a meal that feels like it came straight off a restaurant griddle.
The first time I made these was after a weekend cookout. I had leftover grilled flank steak, some tortillas, and a bag of cheese in the fridge. Instead of reheating the steak on its own, I threw it all together in a skillet—and just like that, a new family favorite was born.
Why I Keep Coming Back to This Recipe
Quesadillas are one of those meals that make everyone at the table happy. They’re quick (ready in under 30 minutes), customizable (extra onions for me, none for the kids), and filling without being fussy.
These steak quesadillas work especially well for busy weeknights. You season the meat simply, sauté some onions, and let the cheese do the heavy lifting. By the time the first quesadilla is off the skillet, someone’s already asking for seconds.
What I love most is how they fit almost any occasion—movie night, a casual Friday dinner, or even as a crowd-pleaser appetizer when friends come over.
Choosing the Right Cut of Steak
Flank and skirt steak are my go-to cuts here. They’re affordable, cook quickly, and slice beautifully once rested. The trick is to cut thin slices against the grain—otherwise the meat can get chewy. If I have leftovers from steak fajitas or carne asada, they make an excellent shortcut.
Sometimes I’ll cube the steak into small bites so it’s easier to layer into the quesadillas, especially if I’m serving them to kids. A simple seasoning of salt, pepper, garlic powder, onion powder, and cumin gives it just enough flavor without overpowering the cheese.
Ingredients You’ll Need
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Tortillas: Medium flour tortillas (soft taco size) are the sweet spot. They’re easy to flip in the skillet and hold the filling without tearing.
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Cheese: A mix of mozzarella and Monterey Jack melts like a dream. Sometimes I’ll sneak in a bit of cheddar for a sharper bite.
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Steak: About a pound of flank or skirt steak, seasoned and cooked to your liking.
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Onions: Sautéed until soft and slightly golden—they add sweetness and depth that balance the richness of the meat and cheese.
Optional but always welcome: a side of salsa, guacamole, sour cream, and shredded lettuce. It turns your quesadilla plate into a full Tex-Mex spread.
How I Make Them
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Cook the steak: Season well and sear in a hot skillet. I like mine medium-rare, so I usually go about 4–5 minutes per side. Let it rest before slicing—it makes all the difference.
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Sauté the onions: Using the same skillet, cook the onions until soft and lightly caramelized. They pick up the steak drippings and turn into pure flavor.
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Assemble the quesadilla: Tortilla, cheese, steak, onions, more cheese, and a second tortilla on top. Don’t skimp on the cheese—it’s the glue that holds everything together.
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Cook until golden: A dry skillet over medium heat is best. Once the bottom is golden and crispy, flip carefully with a spatula. I sometimes place a plate over the quesadilla and flip the whole thing, then slide it back into the skillet to finish the other side.
Tips and Fun Variations
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Got leftover steak? This is the best way to use it up.
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Love spice? Add jalapeños or poblanos with the onions. They give a nice kick without overpowering the dish.
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Want more veggies? Toss in some bell peppers or mushrooms. I’ve done this on nights I want to stretch the filling.
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For extra richness, spread a thin layer of refried beans inside before adding the cheese and steak.
Storing and Reheating
These quesadillas taste best hot off the skillet, but they store well too. I usually make extra and stash them for quick lunches.
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Fridge: Keep in an airtight container or zip-top bag for up to 4 days.
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Freezer: Wrap cooled quesadillas individually in plastic wrap, then in a freezer bag. They’ll keep for up to 3 months.
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Reheating: A skillet over medium heat gives the crispiest results. If I’m reheating several at once, I pop them into a 350°F oven for about 10 minutes.
FAQs About Steak Quesadillas
Can I use corn tortillas instead of flour?
You can, but flour tortillas are sturdier and easier to flip when loaded with steak and cheese. Corn tortillas may break apart unless you make smaller, single-layer quesadillas.
What cheese works best?
I love the combo of Monterey Jack and mozzarella because they melt smoothly and stay stretchy. Cheddar works too, but it tends to be oilier on its own.
Do I need to marinate the steak?
Not at all. A simple dry seasoning works beautifully. That said, if you already have marinated carne asada or fajita steak in the fridge, use it—it’ll add an extra punch of flavor.
Can I make them ahead for a party?
Yes! Cook the steak and onions in advance, then assemble and cook the quesadillas right before serving. They crisp up best fresh off the skillet.
What’s the best way to cut the steak?
Always slice thinly against the grain. It makes the meat more tender and easier to bite through in the quesadilla.
Steak Quesadillas
Cheesy, hearty, and packed with flavor—these Steak Quesadillas are the ultimate comfort food.
Ingredients
- 2 ½ cups shredded mozzarella cheese
- 2 ½ cups shredded Monterey Jack cheese
- 10 medium flour tortillas (8-inch, soft taco size)
- 1 medium onion, sliced
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
For serving (optional):
- Salsa
- Guacamole
- Sour cream
Instructions
- Start by patting the steak dry with paper towels. Mix together salt, onion powder, pepper, garlic powder, and cumin in a small bowl, then rub this seasoning evenly over both sides of the meat.
- Heat a large skillet over medium-high heat and add 1 ½ tablespoons of olive oil. Sear the steak for 4–8 minutes per side, depending on thickness and preferred doneness. Transfer it to a cutting board to rest.
- While the steak rests, add the remaining olive oil to the skillet. Toss in the sliced onions and sauté for about 8 minutes until soft and lightly golden. Remove the onions to a bowl, then wipe the skillet clean.
- Slice the rested steak thinly against the grain or cut into bite-sized pieces. Combine the mozzarella and Monterey Jack cheeses in a bowl.
- To assemble, place a tortilla on a clean surface. Sprinkle about ½ cup of cheese, add steak slices, sautéed onions, and then another ½ cup of cheese. Top with a second tortilla and press down lightly.
- Warm the clean skillet over medium heat. Cook each quesadilla for 1–2 minutes per side until golden brown and the cheese has melted. Repeat with remaining tortillas and filling.
- Serve whole or cut into quarters. Pair with salsa, guacamole, and sour cream for dipping.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 840Total Fat 47gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 21gCholesterol 161mgSodium 1586mgCarbohydrates 43gFiber 3gSugar 3gProtein 60g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Steak quesadillas are the kind of meal that make you wonder why you’d ever order takeout. They’re quick, satisfying, and endlessly adaptable. Whether you keep it simple with just meat and cheese or pile on the extras, they always deliver. Serve them with a cold drink, some salsa and guac on the side, and you’ve got yourself a meal that feels like a little celebration right at home.
