Steak & Cheese Quesadillas are a fusion of Tex-Mex comfort and steakhouse indulgence. Tender, seasoned steak is seared to perfection, then layered with sautéed onions and a generous helping of gooey cheese—all folded into a warm flour tortilla and toasted until golden and crisp. The contrast of textures—crispy outside, melty inside—makes every bite irresistible.
This dish is endlessly customizable. You can keep it classic with just steak and cheese, or add peppers, mushrooms, or jalapeños for extra flair. Serve it with sour cream, guacamole, or salsa for a complete experience. It’s quick, satisfying, and perfect for weeknight dinners, game-day snacks, or even a midnight craving.
Ingredients:
- 1 lb (450g) flank or skirt steak
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- 2 tbsp olive oil (divided)
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- 1 green bell pepper, thinly sliced (optional)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded mozzarella or cheddar cheese
- 6 large flour tortillas
- Butter or oil for toasting
- Optional toppings: sour cream, guacamole, salsa, jalapeños
Instructions:
1. Season and Sear the Steak
Pat the steak dry and season both sides with salt, pepper, garlic powder, onion powder, and cumin. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for 3–4 minutes per side, depending on thickness and desired doneness. Remove from the pan and let it rest for 5–10 minutes before slicing thinly against the grain.
2. Sauté the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and peppers (if using) and sauté over medium heat until soft and slightly caramelized—about 6–8 minutes. Remove from heat and set aside.
3. Assemble the Quesadillas
Lay out the tortillas on a clean surface. On one half of each tortilla, sprinkle a layer of cheese, followed by sliced steak, sautéed veggies, and another layer of cheese. Fold the tortilla over to create a half-moon shape.
4. Toast to Perfection
Heat a clean skillet or griddle over medium heat. Lightly butter the surface or spray with oil. Place the quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is fully melted. Repeat with remaining quesadillas.
5. Slice and Serve
Transfer the quesadillas to a cutting board and let them rest for a minute before slicing into wedges. Serve hot with your favorite toppings—sour cream, guacamole, salsa, or even a drizzle of chipotle mayo.
Tips & Variations:
- Cheese matters: A mix of Monterey Jack and mozzarella gives the best melt and flavor, but feel free to experiment with pepper jack or provolone.
- Make it spicy: Add sliced jalapeños or a pinch of chili flakes to the filling.
- Leftover magic: This recipe is perfect for using up leftover steak—just reheat gently before assembling.
- Tropical twist: Try adding grilled pineapple chunks or a mango salsa for a sweet-savory fusion.
These quesadillas are a flavor-packed canvas for your creativity, My. I can totally see you plating them with a swirl of avocado crema or stacking them into a quesadilla tower for a party centerpiece. Want to pair them with a tropical slushie or a zesty dipping sauce next? Let’s make it unforgettable!