Name: Steak & Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 lb skirt steak, diced into 1″ pieces; 1 Tbsp vegetable oil; ½ tsp onion powder; 1 tsp salt; 1 tsp black pepper; 1 medium onion, diced; 2 cups mozzarella cheese, shredded; 1½ cups Monterey Jack cheese, shredded; 4 burrito-size flour tortillas

I’m excited to share my take on Steak & Cheese Quesadillas—a crisp tortilla filled with juicy steak, sautéed onions, and gooey cheese. It’s straightforward comfort food that never disappoints.

Why You’ll Love This Recipe

I love how easy it is to transform leftover steak into something dazzling. The mixture of tender, seasoned steak with melty cheese and caramelized onions hits all the right notes. Plus, they’re ready in about 25–30 minutes—perfect for busy evenings.

ingredients

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

1 lb skirt steak, diced into 1″ pieces
1 Tbsp vegetable oil
½ tsp onion powder
1 tsp salt
1 tsp black pepper
1 medium onion, diced
2 cups mozzarella cheese, shredded
1½ cups Monterey Jack cheese, shredded
4 burrito‑size flour tortillas

directions

I heat the vegetable oil in a large skillet over medium heat.
I season the diced steak with salt, pepper, and onion powder, then add it and the diced onion to the skillet. I sauté everything for about 4–8 minutes, until the steak is browned and cooked through.
I remove the steak and onions, let them rest for 5 minutes, then wipe out the skillet.
Over medium–high heat, I warm the skillet or griddle and place a tortilla flat.
I layer cheese over half the tortilla, add steak and onions, then top with more cheese, folding the tortilla into a half‑moon.
I cook each quesadilla 1–2 minutes per side, until golden and the cheese is gooey.
Finally, I transfer them to a cutting board, slice into wedges, and serve.

Servings and timing

Task	Time
Prep	10 minutes
Cook	15 minutes
Total	~25 minutes
Yields	4 quesadillas (serves 4)

Variations

Steak cut: I often swap skirt steak for flank or sirloin.
Veggies: I’ll toss in bell peppers or jalapeños for extra flavor.
Cheese: If I’m feeling bold, I mix in pepper jack or cheddar.
Seasoning: Garlic powder or taco seasoning are great additions.
Toppings: A smear of cream cheese, or serving with guacamole, pico de gallo, or salsa is a game‑changer.

storage/reheating

I let leftovers cool completely, then store them in an airtight container in the fridge for up to 5 days. To reheat, I crisp them back up in a skillet over medium heat or pop them in a 350 °F oven for about 10 minutes. If I’d like to freeze extras, I wrap them individually in plastic and freeze for up to 2 months—then thaw in the fridge overnight before reheating.

FAQs

What cut of steak works best for quesadillas?

I usually use skirt or flank steak because they’re flavorful and cook quickly. But I’ve also used sirloin or even roast beef leftovers with great results.

Can I use only one type of cheese?

Yes, absolutely. I often skip the mix and go with just cheddar, pepper jack, or a Mexican‑style blend when I’m in a hurry.

How do I prevent a soggy quesadilla when reheating?

I reheat on the stovetop in a dry skillet—that crisps the tortilla and keeps the filling delightfully melty.

Can I prep these ahead of time?

Sure! I’ll cook the steak and onions ahead and store them in the fridge for up to a day. Just assemble and cook the quesadillas when I’m ready.

Are these gluten‑free?

Not as written—flour tortillas aren’t gluten‑free. But I’ve had success swapping in gluten‑free tortillas for a safe alternative.

Conclusion

I love how versatile and satisfying Steak & Cheese Quesadillas are—they’re cheesy, beefy, and ready any night of the week. Whether I’m feeding the family or just myself, they come together quickly, store well, and always hit the spot. Give them a try—I think you’ll agree they’re a keeper!