This Steak Quesadillas recipe is a great option for a delicious and quick weeknight dinner, appetizer or snack. The perfectly cooked juicy steak for these quesadillas really sends this 20 minute recipe over the top.
If you want some more excellent steak ideas, try my smothered steak recipes and my steak rolls. A great way to change up steak.
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Why this Steak Quesadilla Recipe is a Keeper
This steak recipe is quick, easy and absolutely delicious. It’s the perfect celebration beef quesadillas or for a fun and easy weeknight dinner. Everyone will love this recipe.
- Quick & Satisfying: Steak quesadillas are incredibly fast to make, perfect for a speedy weeknight meal, lunch, or even a hearty snack. They deliver a satisfying combination of savory steak, melted cheese, and warm tortillas.
- Great Way to Use Leftover Steak: Got leftover steak from dinner? Quesadillas are an excellent way to repurpose it into a brand new and exciting meal.
- Portable & Convenient: They’re easy to eat on the go or pack for lunch.
What is the Best Cut of Steak for Quesadilla?
In this recipe, I use sirloin steak but you can also use flank steak or skirt steak.
Pro Tip to Love this Recipe for Steak Quesadillas
Don’t Overcook the Steak: For tender steak in your quesadilla, avoid overcooking it during the initial cooking process. It will cook a little more inside the quesadilla.
Ingredient Notes and Variation Suggestions for the Best Steak Quesadillas
All of the required ingredients to make these quesadillas are easy to find at the store. Feel free to use different ingredients to substitute or experiment with flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Tortillas: I like to use Homemade Flour Tortillas. Store bought tortillas also work well.
- Steak: Be sure to use thinly sliced steak strips to make this easy copycat taco bell recipe.
- Cheese: Mexican blend cheese works well for melty cheese fajita quesadillas. Feel free to try other cheese blends that include Monterey jack, sharp cheddar or pepper jack.
- Seasoning: Steak seasoning is always a great way to go, but you can season with garlic powder, onion powder, salt and pepper.
- Taco Seasoning: Feel free to try steak fajitas quesadillas with Low Sodium Taco Seasoning or Fajitas Seasoning.
- Sautéed Vegetables: Onions, green bell peppers (and other colors), mushrooms, corn and zucchini are all really good.
- Beans: Black beans or pinto beans (canned or cooked from scratch).
- Salsa: Add a layer of your favorite salsa for extra flavor and moisture.
- Avocado or Guacamole: Adds creaminess and healthy fats.
- Sour Cream or Greek Yogurt: A dollop on the side or even a thin layer inside.
- Jalapeños (Pickled or Fresh): For heat.
- Spinach or Other Greens: Wilted spinach adds nutrients.
- Rice: Adding cooked rice can make the quesadilla more filling.
How to Make Steak Quesadillas
You’ll love this recipe because it comes together in just 3 steps. The marinated steak is so good, even the kids will be begging for more.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Steak: Season both sides of the steak and cook the steak in a greased air fryer basket. After cooking the steak to desired level, let rest for 5 minutes. Slice the steak into bite sized pieces.
- Prepare Tortilla: Spread an even layer of butter over the entire tortilla. Sprinkle steak seasoning over the butter and place it butter side down on the griddle. Sprinkle shredded cheese to cover the tortilla.
- Add Toppings and Fold: Add mushrooms, onions and steak on top of half of the quesadilla. Flip the cheese side of the tortilla over top of the toppings to fold it in half. Allow the cheese to melt.
Prep Ahead Suggestions for this Steak Quesadillas Recipe
I like to prepare ingredients ahead of time so that I don’t have to do all of the steps at once when making dinner.
- Cook the Steak: The most time-consuming part can be cooking the steak. You can cook your steak (grill, pan-sear, etc.) ahead of time. Thinly slice the steak against the grain and place the steak in an airtight container in the refrigerator for up to 4 days.
- Season the Steak: If you’re using a dry rub, you can prepare it in advance and store it in an airtight container. You can also season the steak a few hours or even overnight before you cook quesadillas.
- Prepare Other Fillings: If you plan to include other fillings like sautéed onions, peppers, or mushrooms, you can cook these ahead of time and store them separately in the refrigerator.
- Shred the Cheese: While pre-shredded cheese is convenient, shredding your own cheese from a block generally melts better. You can shred the cheese a day in advance and store it in a zip-top bag in the refrigerator.
- Make a Sauce or Salsa: If you plan to serve your quesadillas with a specific sauce (like a chipotle crema or avocado salsa), you can prepare this in advance and store it in the refrigerator.
How to Store, Reheat and Use Leftover Easy Steak Quesadilla Recipe
- Storing: Store leftover quesadillas unassembled in separate airtight containers in the fridge.
- Reheating: Reheat steak leftovers in the microwave or in a skillet. I like to assemble quesadillas and cook the quesadillas for 2-3 minutes per side using the leftover ingredients with a squirt of fresh lime juice.
- Using Leftovers: With this easy dinner recipe, some other recipes you’ll love include Mini Quesadilla Bites (Re-Imagined Appetizer):Use a cookie cutter (round or square) to cut the quesadilla into bite-sized shapes. You can then warm these up gently. Arrange on a platter with dipping sauces like salsa, guacamole, chipotle mayo, or sour cream for a quick appetizer.
- Deconstructed Quesadilla Bowl: Dice the leftover quesadilla into bite-sized pieces. Create a bowl with a base of rice or lettuce. Add the quesadilla pieces, then top with your favorite taco bowl fixings: black beans, corn, diced tomatoes, red onion, avocado, salsa, sour cream, and a squeeze of lime. You can also remove the steak and add steak to eggs or a stir fry.
Common Questions About This Steak and Cheese Recipe
One of my secret tips is to lightly heat the tortillas in a dry skillet before they assemble the quesadillas. This can help this beef quesadillas recipes stay crispier.
Cook the steak on a Blackstone griddle, grill, baking it, or pan frying it. Cook for 6-8 minutes for medium rare or 8-10 minutes for well done. Make the steak to the doneness you prefer.
I like to use a large skillet to make my quesadillas. A large skillet or grill pan gives me enough room to work.
Expert Tips for Making Delicious Steak Quesadillas Recipe
- Use Enough Cheese: Cheese is the glue that holds the quesadilla together and contributes significantly to the flavor. Don’t skimp for a delicious recipe
- Butter or Oil the Tortilla: Brushing the outside of the tortillas with a little butter or oil before cooking helps them get golden brown and crispy.
- Cook Over Medium Heat: Cooking steak in a skillet over medium heat ensures the cheese melts thoroughly and the tortilla gets crispy without burning.
- Flip Carefully: Use a wide spatula to carefully flip the quesadilla to ensure it cooks evenly on both sides.
- Don’t Overfill: Overfilling can make the quesadilla difficult to flip and can lead to a soggy result.
- Rest Before Cutting: Let the quesadilla rest for a minute or two after cooking before slicing. This allows the cheese to set slightly and makes it easier to cut.
- Serve Immediately: Quesadillas are best enjoyed hot when the cheese is perfectly melted and the tortilla is crispy.
- Offer a Variety of Toppings: Set out a selection of salsas, sour cream, guacamole, and other toppings so everyone can customize their quesadilla.
- Serve this With: This recipe is perfect alone, or served with Easy Pico de Gallo or Black Bean and Corn Salsa, Mexican Rice and Beans or Easy Chunky Guacamole.
More Recipes You Might Like
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Steak Quesadillas
Equipment
- Griddle, skillet, or air fryer
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Ingredients
- 6 to 8 ounces sirloin steak
- 2 tablespoons steak seasoning or taco seasoning
- 1 large flour tortilla
- 2 tablespoons butter, softened
- 1 cup shredded Mexican cheese blend
- 2 tablespoons diced mushrooms
- 2 tablespoons diced onion
Instructions
- Season both sides of the steak with the steak seasoning.
- Cook the steak in a greased air fryer basket at 350°F for 6 to 8 minutes for medium-rare or 8 to 10 minutes for well done. Alternatively, cook it on a Blackstone griddle until it reaches your preferred doneness.
- Let the steak rest for 5 minutes.
- Cut the steak into small bite-size pieces.
- Spread the softened butter evenly over one side of the tortilla.
- Sprinkle a little steak seasoning over the buttered side and place the tortilla, butter-side down, on a hot Blackstone griddle or skillet.
- Sprinkle the shredded Mexican cheese blend evenly over the exposed side of the tortilla.
- Arrange the mushrooms, onion, and steak over one half of the tortilla.
- Fold the cheese-only half of the tortilla over the filling and cook for 1 to 2 minutes, or until the cheese has melted. Remove from the griddle, slice, and serve.
Christina’s Notes
Add sliced bell peppers along with the mushrooms and onions for extra flavor and texture.
Serve with salsa, sour cream, guacamole, or your favorite dipping sauce.
Store leftover quesadilla in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet, air fryer, or 350°F oven until warmed through and crisp. Microwaving will soften the tortilla.
Cook the steak up to 1 day in advance and refrigerate until ready to assemble the quesadilla.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.