Introduction:
Craving something rich, satisfying, and packed with flavor? These Steak & Cheese Quesadillas are a crowd-pleasing favorite that combines tender slices of seasoned steak with gooey, melted cheese — all enveloped in crispy, golden tortillas. Perfect for a quick dinner, game night snack, or lunch with flair, these quesadillas deliver bold Tex-Mex comfort in every bite.
Origin:
Quesadillas have their roots in Mexican cuisine, originally made with fresh corn tortillas and local cheeses. Over time, especially in the Tex-Mex tradition, the quesadilla evolved to include a variety of fillings like grilled meats, veggies, and sauces. Steak and cheese became a beloved fusion — combining American comfort food (like the Philly cheesesteak) with Mexican technique and flavor.
Ingredients (Serves 4):
🌮 For the Quesadillas:
- 2 tbsp olive oil or butter
- 300g (10 oz) thinly sliced steak (ribeye, sirloin, or flank)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 small onion, sliced
- 1 small green bell pepper, sliced (optional)
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
Optional Add-Ins:
- Sliced jalapeños for heat
- Mushrooms or corn for texture
- A spread of cream cheese or chipotle mayo for richness
- Fresh cilantro or scallions after cooking
- Lime wedges on the side
Instructions:
Step 1 – Cook the Steak:
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Add steak slices, season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook for 2–3 minutes per side until browned and cooked to your desired doneness.
- Remove and let rest; slice into thin strips if not already.
Step 2 – Sauté the Veggies:
- In the same pan, add another tbsp oil if needed.
- Cook onions and bell peppers until softened and lightly caramelized (about 5–6 minutes).
- Remove from heat.
Step 3 – Assemble the Quesadillas:
- On half of each tortilla, layer cheese, steak slices, sautéed veggies, and more cheese.
- Fold tortillas in half to enclose the filling.
Step 4 – Cook the Quesadillas:
- Heat a clean skillet or griddle over medium heat.
- Cook each folded quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
- Transfer to a cutting board and let sit for 1 minute before slicing.
Tips for Success:
- Thinly slice steak against the grain for tenderness.
- Use a mix of cheeses for the best melt and flavor.
- Avoid overstuffing to keep the tortillas from splitting.
- Let the quesadillas rest before slicing to prevent cheese from oozing out.
- Use medium heat to ensure a golden crust without burning the tortilla.
Serving Recommendations:
- Serve hot with:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Hot sauce
- Great with a side of Mexican rice, black beans, or a fresh salad.
- Make it a party platter: cut into wedges and serve with a dipping trio.
Nutrition (Per Quesadilla – Approximate):
- Calories: 480
- Protein: 27g
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
Nutrition may vary based on cut of steak and cheese used. For a lighter version, use whole wheat tortillas, lean beef, and reduced-fat cheese.