Steak quesadillas make a great weeknight meal for the family or as an appetizer on game day. Tender steak, onions, and peppers are coated in gooey melted cheese and sandwiched between crispy pan-fried tortillas.
If you love Tex-Mex as much as I do, you'll want to try this recipe for steak quesadillas. They'll rival your favorite meal at the local Mexican restaurant.
These quesadillas are filled with melted monterey jack cheese, tender steak, sauteed red bell pepper and onion, and plenty of fresh cilantro. They're made entirely on the stovetop and include simple ingredients that pack plenty of flavor!
Make steak quesadillas for your next family dinner or as an appetizer on game day. They're great on their own or served with guacamole and sour cream.
Ingredients and substitutions
- Steak - I recommend flank steak or skirt steak for quesadillas. They're both relatively inexpensive cuts and when sliced thin, turn out nice and tender.
- Oil - Any vegetable oil you like to cook with works here. I like avocado oil.
- Seasoning - salt, garlic powder, chili powder, cumin, and oregano add flavor to your steak.
- Onion and pepper - Adds flavor and bulk to your quesadillas. Red bell pepper can be substituted with green bell pepper or even jalapenos for a little heat.
- Cheese - Monterey jack cheese grated fresh from the block works great for making a gooey, melty quesadilla. Oaxaca cheese is a great choice if you can find it at your local grocer. Both are semi-hard cheeses with mild flavor that melt well.
- Cilantro - Fresh cilantro adds plenty of fresh flavor. If you don't like cilantro, it can be omitted from the recipe entirely.
- Butter - I like to add a pat of butter to the pan before cooking each quesadilla for added flavor, quick browning, and crispiness.
- Tortillas - You'll need four large tortillas (shown above) or eight small tortillas for this recipe.
Tips and tricks
Use a meat thermometer - Since flank steak is lean, it's important not to overcook it because it can quickly dry out. I suggest cooking flank steak to no more than medium for best results. Use a meat thermometer to test the doneness of your steak instead of relying on time alone.
Allow steak to rest - After your steak has finished cooking, allow it to rest for at least 5 minutes before slicing. Take this time to brown your onions and peppers.
Thin slice steak against the grain - Flank steak is best served thin sliced and cut against the grain. We slice flank steak against the grain to shorten the muscle fibers, making your meat more tender and easy to chew.
Assembling your quesadillas - Sandwich your filling ingredients in between two layers of cheese to ensure they stay sealed after cooking.
Cook until golden brown - Add a pat of butter to the pan to cook each quesadilla. Once melted, add your tortilla, assemble, and fold in half. Cook each side until golden brown. If your tortillas are browning too quickly, turn the heat down to medium-low.
Storage
Leftover quesadillas will keep for 3 to 4 days in a tightly sealed container in the refrigerator, but are best served the same day.
Refrigerated and reheated quesadillas will lose their crunchy texture.
Frequently asked questions
I like to use flank steak or skirt steak. They're relatively inexpensive cuts of meat that cook quickly and when thin sliced, turn out quite tender. You could also use a ribeye that's been thin sliced for a bit of extra flavor.
Quesadillas are great on their own or with your favorite taco toppings like guacamole, sour cream, and salsa. You could also add chips or an avocado black bean salad as a side dish.
Recommended
📖 Recipe
Steak Quesadillas
Ingredients
- 16 ounces flank steak, or skirt steak
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 tablespoons vegetableoil, divided
- 1 small onion, thin sliced
- 1 red bell pepper, thin sliced
- 2 tablespoons unsalted butter
- 4 large tortillas
- 8 ounces Monterey jack cheese, freshly grated
- 2 tablespoons fresh chopped cilantro
Instructions
- Season flank steak with salt, garlic powder, chili powder, cumin, and oregano.
- Add 1 tablespoon of vegetable oil to a stainless steel skillet over medium heat. When hot, add steak. Cook for about 2 to 3 minutes per side, or until steak reaches 5℉ below your desired doneness. I highly recommend using a meat thermometer for best accuracy.
- - Rare: 125℉- Medium-rare: 135℉- Medium: 145℉- Medium-well: 150℉- Well done: 160℉
- Allow steak to rest for 5 minutes before slicing.
- Meanwhile, add remaining vegetable oil to pan along with onion and bell pepper and sauté until tender and lightly browned.
- Slice steak against the grain into long, thin pieces.
- In a nonstick pan over medium heat, add ½ tablespoon of butter. When melted, add one tortilla and on one half, add 1 ounce of cheese and about ¼ of your steak, peppers and onions, cilantro, and another 1 ounce of cheese. Fold tortilla in half like a book.
- Cook quesadilla until golden brown and crispy on each side. Remove from heat. Repeat with remaining ingredients.
- Slice quesadillas into halves or quarters and serve with guacamole and sour cream.
Equipment Recommendations
Notes
- Leftover quesadillas will keep for 3 to 4 days in a tightly sealed container in the refrigerator, but are best served the same day.
- Refrigerated and reheated quesadillas will lose their crunchy texture.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!