Steak & Cheese Quesadillas Recipe

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Quesadillas have their roots in Mexican cuisine, originally made with fresh corn tortillas and local cheeses.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:

  1. Heat 1 tbsp oil in a skillet over medium-high heat.
  2. Add steak slices, season with chili powder, cumin, garlic powder, salt, and pepper.
  3. Cook for 2–3 minutes per side until browned and cooked to your desired doneness.
  4. Remove and let rest; slice into thin strips if not already.

Step 2 – Sauté the Veggies:

  1. In the same pan, add another tbsp oil if needed.
  2. Cook onions and bell peppers until softened and lightly caramelized (about 5–6 minutes).
  3. Remove from heat.

Step 3 – Assemble the Quesadillas:

  1. On half of each tortilla, layer cheese, steak slices, sautéed veggies, and more cheese.
  2. Fold tortillas in half to enclose the filling.

Step 4 – Cook the Quesadillas:

  1. Heat a clean skillet or griddle over medium heat.
  2. Cook each folded quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
  3. 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.

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