Make these quick and easy Steak Quesadillas for a cheesy and delicious dinner! They're ready in half an hour so they're perfect for busy nights when you need something fast but satisfying.
Pair crispy tortillas with tender steak strips and melty cheese for the ideal weeknight dinner! No need to hit the drivethru when you can whip up this steak and cheese quesadillas recipe in just 30 minutes!
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🩵 About This Recipe
Filled with gooey cheese and tender seasoned steak, these incredible homemade quesadillas are as easy as they are satisfying! With just a few simple ingredients, you can easily put together a whole tray of these for a quick and filling dinner.
Choose your steak cut based on your own preference to make this meal fit into any budget. It's fast and tasty and much better for you than the drive through!
If you like this meal you should also try my Philly Cheesesteak Egg Rolls as a fun appetizer or a finger food main course, or make a hearty Steak Bowl with Potatoes!
🧂 Gather Your Ingredients
- steak - choose any cut of steak based on your own preferences and budget.
- seasonings - you'll need a simple blend of cumin, garlic powder, salt, and black pepper to season the steak.
- tortillas - burrito-sized flour tortillas are my go-to here!
- shredded cheese - I like to use shredded cheddar cheese for this recipe but feel free to swap or combine with another kind of cheese.
- pico de gallo - adds a pop of refreshing flavor and pairs perfectly with the seasoned steak.
🔪 Let's Make Steak Quesadillas!
(Or click here to jump right to the recipe card with measurements!)
Slice Steak
Use a sharp knife to cut the steak into strips.
Make Seasoning Blend
In a small bowl, combine salt, pepper, garlic, and cumin.
Season Steak
Toss the steak strips in some olive oil in a large bowl, then add the seasonings and toss to coat.
Cook Steak
Heat a drizzle of olive oil over medium high heat and add steak, cooking 3 to 4 minutes per side or until cooked through.
Assemble Quesadillas
Place tortillas on a baking sheet lined with parchment, then layer cheese, steak, pico de gallo, and more cheese.
Bake
Fold over the quesadillas and bake at 400 degrees F for 6 minutes, then flip and bake another 6 to 7 minutes.
💡 Expert Tips and Tricks
- For the most tender steak, be sure to slice against the grain. Even a more affordable and "tougher" steak can be tender and juicy if you slice it properly!
- Prep the pico de gallo a day or so ahead of time, or use a store bought pico as a shortcut. If you're making your own, you'll just need to combine diced tomato, diced onion, fresh cilantro, and lime juice. You can also add some diced jalapenos if you like it spicy.
- Shred your own cheese to make the melting process easier and the taste better. Pre-shredded cheese is usually coated in a thin layer that prevents it from sticking but also makes it harder to melt.
- Use a large baking sheet to ensure all of the quesadillas fit and can bake at the same time. Use two baking sheets if needed!
❔ FAQs
Skirt steak, flank steak, and top sirloin are some of the best options for great flavor and texture. For a more affordable option, go with chuck steak or hanger steak.
I just add some garlic powder and cumin and then salt and pepper to taste! But feel free to add chili powder, dried oregano, paprika, chipotle powder, or onion powder for even more flavor.
Serve with a side of sour cream or Lime Crema, your favorite salsa, fresh-made or store bought guacamole, chipotle mayo, or some cheese sauce.
📝 Substitutions and Variations
- Chicken or shrimp can be used instead of steak, or you could even sub mushrooms for a vegetarian version!
- Monterey Jack and Pepper Jack are both great cheese options - use them instead of cheddar or create a blend of your liking.
- To make these steak quesadillas even more filling, add some black beans, refried beans, or sauteed peppers.
Kristin's Kitchen Tip
The easiest way to get golden brown and crispy quesadillas is to avoid overlapping them on the baking sheet! Use a large tray or bake in batches or on multiple baking sheets if needed.
🥡 Storage and Reheating
Transfer leftover steak quesadillas to an airtight container and store in the fridge for 3 to 4 days. Reheat in a skillet over medium heat or in the oven at 350 degrees. You could also reheat a steak and cheese quesadilla in your air fryer if it's large enough! Don't microwave or the tortilla will get soggy.
Another great option is to freeze full assembled and unbaked quesadillas. You can freeze them for up to 2 months and then bake right from frozen - just add a few extra minutes of baking time.
Keep It Handy
Don't have time for this steak quesadillas recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 How To Serve This Dish
Pair a steak and cheese quesadilla with some Cilantro Lime Rice, a nice light salad, or a hearty bowl of tortilla soup! You can also slice each quesadilla into 3 or 4 smaller triangles and serve as a fun party food.
😋 More Quesadilla Recipes You'll Love
- Buffalo Chicken Quesadillas - Bold, zesty, and mouthwatering, these quesadillas channel the flavors of the classic appetizer dip!
- Eggplant Apple Quesadillas - A vegetarian option that combines unique sweet and savory flavors.
- Zucchini Quesadillas with Spinach - You'll feel great serving these wholesome and delicious quesadillas to your family.
- Leftover Turkey Quesadillas - This fun recipe from JZ Eats is a fantastic way to give new life to holiday meal leftovers!
get your copy now!
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Steak and Cheese Quesadilla Recipe
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📋 Recipe Card
Easy Cheesy Steak Quesadillas
Ingredients
- 1 pound steak
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 flour tortillas (burrito size)
- 2 cups shredded cheddar cheese
- 1 cup pico de gallo
Instructions
- Preheat the oven to 400 degrees F.
- Cut the steak into strips.1 pound steak
- Place the steak strips in a bowl with the spices and toss until coated.1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon pepper
- Heat the olive oil in a large skillet over medium-high heat. Place the steak strips into the skillet and cook 3-4 minutes per side until browned and cooked through.1 tablespoon olive oil
- Line a large baking sheet with silicone or parchment paper. Place the 4 tortillas on the baking sheet. Distribute about half of the cheese over half of each of the tortillas. Then layer the steak, then the pico de gallo, then the rest of the cheese.4 flour tortillas, 2 cups shredded cheddar cheese, 1 cup pico de gallo
- Fold the other half of the tortillas over the half with the other steak and cheese.
- Bake the quesadillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Notes
Prep Tips:
- Slice the steak against the grain for the best texture.
- Prepare the pico de gallo ahead of time or use store-bought for convenience.
- Shred cheese from a block for smoother melting and better flavor.
- Use a large baking sheet so all quesadillas can bake at once.
Variation Suggestions:
- If desired, you can substitute chicken, shrimp, or even sautéed mushrooms for the steak.
- You can different cheeses like Monterey Jack or pepper jack, or you can even use a mix of cheeses.
- Add black beans or sautéed bell peppers for even more texture and extra nutrition.
- Serve with guacamole, sour cream, or salsa for dipping.
Serving Suggestions:
- Pair with a side of Mexican rice or a fresh green salad, or a bowl of tortilla soup.
- Cut into smaller wedges to serve as an appetizer or party snack.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for a crispy texture, or in the oven at 350°F for 5-7 minutes.
- Avoid microwaving, as it can make the tortillas soggy.
- Freeze assembled, unbaked quesadillas for up to 2 months; bake from frozen, adding a few extra minutes to the cook time.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Kristin King says
Crispy, savory, cheesy - what's not to love about these steak quesadillas? They were a huge hit with the whole family!