Should I pre-cook the steak?

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.

How do I avoid a soggy 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.

Can I use leftover steak?

Absolutely, leftover steak is perfect in these quesadillas. Gently reheat and then slice (or slice and then quickly heat) before adding them to quesadillas.

Homemade Steak Quesadillas - Juicy, Cheesy & Full of Flavor

Name: Steak Quesadillas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
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)

Description

These homemade steak quesadillas have layers of tender and juicy steak, melted cheese, and golden brown tortillas. Quick, easy, and flavorful!

Ingredients

Units Scale

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.