Name: Steak & Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 4 flour tortillas; 1 lb thinly sliced steak (sirloin or flank); 2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 2 tbsp olive oil or butter (for cooking); 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; Optional: sautéed onions, peppers, jalapeños, or mushrooms

This Steak & Cheese Quesadillas recipe is a mouthwatering fusion of tender beef, gooey melted cheese, and golden crispy tortillas. It’s the kind of quick, satisfying dish I love to whip up when I want something hearty without spending hours in the kitchen. Whether it’s lunch, dinner, or a game-day snack, this recipe always hits the spot.

Steak & Cheese Quesadillas

Why You’ll Love This Recipe

I love how this recipe turns a few simple ingredients into something rich, flavorful, and incredibly satisfying. The steak is juicy and savory, the cheese melts perfectly into every bite, and the crispy tortilla shell adds the ideal crunch. It’s easy to customize, doesn’t take long to prepare, and it works great as a handheld meal or part of a bigger spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Thinly sliced steak (like sirloin or flank)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Olive oil or butter
Garlic powder
Onion powder
Salt and pepper
Optional: sautéed onions, peppers, jalapeños, or mushrooms

Directions

I start by seasoning the sliced steak with salt, pepper, garlic powder, and onion powder.
In a skillet over medium-high heat, I heat a bit of oil and cook the steak until it’s just browned and cooked through—about 3–4 minutes.
If I’m using extras like onions or peppers, I sauté them in the same pan until softened.
I lay a tortilla flat and spread a generous layer of shredded cheese on one half, then top it with the cooked steak and any optional add-ins.
I fold the tortilla over and cook it in a skillet with a little butter or oil until golden brown on each side and the cheese is fully melted—about 2–3 minutes per side.
I let it rest for a minute before slicing into wedges.

Servings and timing

This recipe makes about 4 quesadillas and typically serves 2–4 people depending on appetite. It takes around 10 minutes to prep and 15 minutes to cook, making the total time approximately 25 minutes.

Variations

I sometimes swap steak for grilled chicken or shredded rotisserie chicken. For a spicy kick, I add chopped jalapeños or a drizzle of hot sauce before folding. If I want a Tex-Mex twist, I mix in some black beans or corn. Cheese-wise, I occasionally blend in pepper jack for an extra zing.

Storage/Reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet or toaster oven to keep the tortilla crisp—just a few minutes on each side. The microwave works too, but the tortilla can get soft.

FAQs

What kind of steak works best for quesadillas?

I find that sirloin or flank steak works best. They cook quickly and stay tender when sliced thin.

Can I make these quesadillas ahead of time?

Yes, I often cook the steak ahead and assemble the quesadillas just before cooking. That way they’re fresh and crispy when I serve them.

What cheese melts best for quesadillas?

I usually go with Monterey Jack, cheddar, or a Mexican cheese blend. They melt well and complement the steak flavor perfectly.

How do I keep quesadillas from getting soggy?

I cook them over medium heat to crisp the tortilla without burning it and avoid overfilling them with wet ingredients.

Can I freeze steak quesadillas?

Yes, I freeze them after cooking. I let them cool, wrap them individually, and reheat straight from frozen in the oven or a skillet.

Conclusion

Steak & Cheese Quesadillas are my go-to for something filling, flavorful, and easy to make. They’re incredibly versatile, quick enough for weeknights, and always a hit with guests or family. Whether I keep it classic or add a twist, this recipe never disappoints.