These Steak & Cheese Quesadillas are a savory fusion of juicy, seasoned steak, sautéed onions and peppers, and a gooey blend of cheeses—all folded into golden, crispy flour tortillas. Inspired by classic Philly cheesesteak flavors with a Mexican twist, this recipe delivers a satisfying crunch and a molten center in every bite. Whether you’re using leftover steak or cooking fresh, these quesadillas are quick to prepare and endlessly customizable. Serve them with salsa, sour cream, or guacamole for a full-on flavor fie
Ingredients:
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Veggies:
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tbsp olive oil
For the Quesadillas:
- 4 large flour tortillas
- 1½ cups shredded mozzarella cheese
- 1½ cups shredded Monterey Jack or cheddar cheese
- 1 tbsp butter (for crisping tortillas)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Jalapeño slices
- Chopped cilantro
Instructions:
1. Season and Cook the Steak
- In a bowl, toss sliced steak with garlic powder, onion powder, cumin, paprika, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add steak and sear for 2–3 minutes per side until browned and cooked to your liking.
- Transfer to a plate and let rest for 5 minutes, then slice into bite-sized pieces.
2. Sauté the Veggies
- In the same skillet, add another tablespoon of olive oil.
- Add sliced onions and bell peppers.
- Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
- Remove from heat and set aside.
3. Assemble the Quesadillas
- Lay out tortillas and sprinkle a layer of cheese on one half of each.
- Add steak slices and sautéed veggies over the cheese.
- Top with more cheese, then fold the tortilla over to form a half-moon.
4. Cook the Quesadillas
- Heat a clean skillet over medium heat and melt a bit of butter.
- Place one quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Repeat with remaining quesadillas, adding more butter as needed.
5. Slice and Serve
- Let quesadillas rest for a minute before slicing into wedges.
- Serve warm with your favorite toppings and dipping sauces.
🍽️ Serving Suggestions:
- Pair with Mexican rice or refried beans for a full meal.
- Serve with a fresh lime wedge and a sprinkle of cilantro.
- Add a side of corn salad or tortilla chips for crunch.
💡 Tips & Variations:
- Leftover Friendly: Use leftover grilled steak or roast beef for a quick version.
- Spicy Kick: Add jalapeños or chipotle sauce to the filling.
- Sugar-Free Option: Use low-carb tortillas and skip the salsa.
- Tropical Twist: Add pineapple chunks or mango salsa for a sweet-savory combo.
- Mini Version: Cut tortillas smaller for appetizer-sized bites.
These quesadillas are crispy, cheesy, and packed with bold flavor—just the kind of indulgent comfort food you love to whip up. Want to try a breakfast quesadilla next or maybe a tropical shrimp twist? I’ve got plenty more sizzling ideas to share!