Steak Quesadillas
These homemade steak quesadillas combine layers of tender seasoned steak, melty cheese, and crispy tortillas. They are delicious, nutritious, and full of flavor – perfect for game day or a quick and satisfying dinner. After a quick sear, the steak rests and is then thinly sliced before being layered into the cheese and tortilla layers.
Crispy tortillas, juicy steak, and melty cheese.
Dinner doesn’t get better than this! Not only is this meal delicious, but it’s also easy, satisfying, and always a crowd-pleaser!
Originally when I created this recipe (more than 10 years ago!!!), I used thinly sliced steak, but after more rounds of testing, I found that using a steak cut like flank, you can easily get perfectly cooked steak that is juicy and tender and ideal for the quesadillas.
🌮 Crispy & cheesy: Golden brown on the outside with cheesy melty layers and tender steak on the inside.
🥩 Protein-packed: Between the steak and the cheese, this is a hearty and filling meal.
🕒 Weeknight winner: It’s quick and easy and ready in about 30 minutes.
🍽️ Use up leftovers: Have extra steak? This is a great way to repurpose leftovers.
💰 Budget-friendly: Stretch a smaller amount of steak into a full meal for the family.
👨👩👧👦 Family favorite: Everyone loves to see this meal on the schedule! It’s delicious and kid-friendly.
🌿 Versatile: Add your favorite veggies, seasonings, spices, and/or sauces.
You’ll also want to try my ground beef quesadillas, shrimp quesadillas, black bean quesadillas, and buffalo chicken quesadillas.
We have tried this with thinly sliced shaved steak and it’s excellent! –Mary
Ingredient Notes
You’ll need some fresh ingredients and pantry staple seasonings to make these steak quesadillas: steak, oil, tortillas, shredded cheese, salt, garlic powder, cumin, paprika, cayenne pepper, and plenty of fresh toppings.
- Steak – I have used flank steak, but you have a lot of steak options! A flank or skirt steak are flavorful and tender, which is why they are the two most popular options. Sirloin steak can also work and will save you a bit of cash, too, but it might not be quite as flavorful. Be careful to not overcook the steak. If you have leftover steak, this recipe is a great way to use it! Simply slice up your steak against the grain and heat quickly OR reheat quickly and then slice and use! The smoky flavor from the grill will add even more depth to your quesadillas.
- Tortillas – Use large, burrito-sized flour tortillas (white or wheat flour). You could also use corn tortillas, if you prefer their flavor; you’ll just need to make a few batches. If you can find the uncooked tortillas that need to be cooked quickly before using, they are my favorite and are delicious.
- Cheese – I recommend using a Mexican cheese like queso asadero or queso Oaxaca for the best flavor. You could also use shredded Mexican blend, cheddar, even mozzarella, or anything that melts well.
Emily’s Tips & Tricks
- Cooking methods: You can cook the steak on a grill pan or outside on the grill, either way will be delicious, but the grill does add amazing smoky flavor.
- Shortcuts: Using shaved beef helps cut down on the cooking and resting time!
- Feeding kids without pressure: Let your kids decide if they want to add steak to their quesadillas. Maybe they’ll want a small bite of steak, a tortilla, and shredded cheese – normal!
- Additions: Veggies like sautéed peppers, onions, and mushrooms would be delicious. Serve with quesadilla sauce for extra flavor.
Steak Quesadillas
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Description
These homemade steak quesadillas have layers of tender and juicy steak, melted cheese, and golden brown tortillas. Quick, easy, and flavorful!
Ingredients
- 1/2 tsp. sea salt
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/8 tsp. paprika
- pinch of cayenne pepper
- 1 lb. flank steak
- 1 Tbsp. avocado oil
- 4 flour tortillas (burrito size)
- 12 oz. shredded Mexican cheese (queso asadero or queso Oaxaca)
- fresh toppings (salsa, shredded lettuce, sour cream)
Instructions
- In a small pinch bowl, mix together sea salt, garlic powder, cumin, paprika, and cayenne pepper.
- Season steak by sprinkling spice mixture over both sides of the steak and lightly pat into steak.
- Heat oil in a large nonstick skillet or grill pan and add steak, cooking for about 4-6 minutes per side. (Because the thickness of steaks will vary, it’s best to use a meat thermometer and cook to 140 degrees F for medium doneness.) Set meat aside and let rest for 10 minutes until thinly slicing.
- Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with thinly sliced steak and another 1/3 cup shredded cheese.
- Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
- Cut into wedges and serve with toppings.
Notes
- Storage: Store leftover quesadillas in the refrigerator for 2-3 days. It’s best to make the steak quesadillas fresh, so if you can make just what you need and store the components in the fridge until you’re ready to eat them. If you’re reheating a quesadilla, I recommend cooking it in a nonstick skillet until heated through for best results. If you microwave it, your quesadilla will end up soggy.
- Ingredient notes: I have used flank steak, but you have a lot of steak options! A flank or skirt steak are flavorful and tender, which is why they are the two most popular options. Sirloin steak can also work and will save you a bit of cash, too, but it might not be quite as flavorful. Be careful not to overcook the steak. I recommend using a Mexican cheese like queso asadero or queso Oaxaca for the best flavor. You could also use shredded Mexican blend, cheddar, even mozzarella, or anything that melts well. Use large, burrito-sized flour tortillas (white or wheat flour). You could also use corn tortillas, if you prefer their flavor; you’ll just need to make a few batches. If you can find the uncooked tortillas that need to be cooked quickly before using, they are my favorite and are delicious.
- Prep ahead: Cook steak ahead of time if necessary, but this meal comes together quickly.
- Special tools: I don’t cook meat without a meat thermometer!
- Serve with: plenty of fresh toppings, creamy jalapeño sauce, and a simple and nutritious side like refried black beans or elote in a cup for a colorful, filling, and easy meal that the whole family will love.
This is one of my go-to weeknight dinners! For more easy recipes like this, check out my complete weeknight dinner guide.
Quesadilla Topping Ideas
These quesadilla toppings add great flavor and crunch. Choose a few (or all!) to add:
- Corn Salsa (Chipotle Copycat)
- Cowboy Caviar
- Thinly sliced lettuce
- Sliced grape tomatoes
- Chopped red onion
- Chopped fresh cilantro
- Pickled jalapeño peppers
- Creamy Quesadilla Sauce
- Pico de gallo
- Sour cream
- Diced avocado
- Guacamole
- Lime juice
FAQs
Yes, you will need to cook the steak before cooking the quesadilla as it won’t cook through enough once it’s in the quesadilla.
Give the steak 10-15 minutes to rest before slicing so that the juice doesn’t come out when you’re cooking the quesadilla.
Absolutely, leftover steak is perfect in these quesadillas. Gently reheat and then slice (or slice and then quickly heat) before adding them to quesadillas.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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mmm, these look good! they actually remind me of fajita quesadillas with the veggies. i like to make those w/ fajita leftovers but i usually use chicken. 🙂
You are totally right and that didn’t even cross my mind! Definitely will be stuffing leftover fajitas into quesadillas from now on!
We also like to add a little shredded cheese as a topping!
We’ve made these with leftover steak too, super easy!
We have tried this with thinly sliced shaved steak and it’s excellent!
I used shaved steak then added pickled onions, jalapeños, and a red Goya packet. Yummmmm!!!
That sounds like perfection to me!
This is an easy recipe and the result tastes great! I used thin sliced chicken and had greens, sour cream and salsa on the side. Thanks for this recipe.
Yum! Sounds lovely. Thanks for sharing!