Steak Quesadilla

Crispy and crunchy on the outside with a cheesy savory inside, these quesadillas are bound to become a family favorite. 

One of the great things about quesadillas is that they are versatile and you can add whatever you like to the filling. Throw in a few more veggies, use that leftover meat or chicken in the fridge, or empty out that cheese drawer. You really can create your own version of these steak quesadillas. 

Now that barbecue season is here you can even grill the steak and the veggies outdoors for an even tastier quesadilla. 

If you like this steak quesadilla, you will also enjoy these Flank Steak Tacos, Pepper Steak, Beef Stroganoff, or this Beef Teriyaki. 

Ingredients

• Steak: We love using thinly sliced sirloin steak to make these quesadillas. It cooks up tender and juicy very quickly.
• Seasoning: We used a combination of black pepper, salt, paprika, onion powder, and Italian seasoning to add flavor to this steak quesadilla recipe. 
• Olive oil: We used olive oil to cook the steak but you can use any type you have on hand. 
• Veggies: We added a combination of sliced green pepper, onions, and mushrooms but you can leave out any of these or swap them for other veggies you love.
• Garlic: The veggies are sauteed in fresh, minced garlic for added flavor. 
• Cheese: Monterey Jack cheese adds to the Mexican flavoring to these quesadillas though any kind of cheese will add cheesy goodness to these quesadillas. 
• Butter: We cooked the assembled quesadillas in butter so they crisp up with rich butter flavor.  You can use oil too but the flavor is slightly different.
• Flour tortillas: Flour tortillas are the best option for quesadillas. You can use whichever size you wish.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Use a different protein: While a beef quesadilla makes for a hearty and nourishing quesadilla, you can use chicken strips, or make vegetarian quesadillas and use beans instead.
• Try a corn tortilla: Though quesadillas are traditionally made with flour tortillas you can use a corn one instead for a slightly different texture that also happens to be gluten-free too!
• Add some spice: Mix diced jalapenos or chipotle in adobo sauce with the vegetable mixture to make a chipotle steak quesadilla.

How to Make Steak Quesadillas

Get your skillet ready over medium-high heat to make this beef quesadilla recipe.

1. Prepare the quesadilla seasoning. Combine black pepper, salt, paprika, onion powder, and Italian seasoning in a small bowl, mix well, and use it to coat the steak.

2. Cook the steak. Add the steak to a large skillet heated with olive oil and cook to your preference. Once cooked, place the steak on a plate and cover it with aluminum foil.

3. Cook the vegetables. Add green peppers, onion, mushrooms, and garlic to the skillet and cook until tender.

4. Assemble the steak quesadillas. Divide the cheese, steak, and vegetables onto the tortillas and fold them.

5. Cook the Quesadillas. cook in the butter until they are golden brown and the cheese is melted. Serve with your favorite toppings and dips. Enjoy!

Serving Suggestions

This best steak quesadilla recipe goes well with loads of other recipes. Here are some great examples: 

• Pair it with this Mexican rice, Pico de Gallo, restaurant-style salsa, and this taco soup for a true Mexican feast. 
• Make for your next Mexican-themed potluck with these sheet pan chicken fajitas, ground beef enchiladas, and these Instant Pot chicken tacos. 
• Finish off your meal with this refreshing key lime pie. 
• Serve for parties along with some smoked queso dip and loaded fries.

Storage Tips

• Store Leftovers: If you can store the ingredients separately that would be ideal as assembled quesadillas may get soggy over time. Place leftover steak and cooked veggies in an airtight container in the fridge and keep for up to 3 days.  If they're already assembled store them in an airtight container for up to three days.
• Freezer: You can also freeze the steak and veggies for up to 3 months. Defrost in the fridge overnight and assemble again as per the directions.
• Reheat: If ingredients are stored separately you can build and cook the quesadillas as directed in the recipe. If they're already assembled and cooked, lay them on a baking sheet and cook in the oven at 350° F until heated through.

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