Easy Steak Quesadilla Recipe

This easy steak quesadilla recipe comes together in about 30 minutes with tender sliced steak, sautéed onions, and plenty of melty cheddar cheese, all tucked into crispy golden tortillas!

Easy Steak Quesadillas Recipe

• Quick and easy to make in about 30 minutes with just a handful of ingredients.
• Packed with savory steak, melty cheese, and sautéed onions for tons of flavor in every bite.

Ingredients for Steak Quesadillas

• Skirt Steak: A flavorful, quick-cooking cut perfect for slicing into strips. Flank steak or sirloin steaks are great substitutes.
• Taco Seasoning: Adds bold, savory flavor to the steak. Use store-bought or my quick and easy homemade taco seasoning.
• Red Pepper: Adds a touch of sweetness and vibrant color. Green or yellow bell pepper can be used instead.
• White Onion: Provides a sharp contrast to the pepper. Yellow onion or red onion can be used instead.
• Shredded Cheddar Cheese: Melts beautifully and adds a sharp, cheesy flavor. Try Monterey Jack, Pepper Jack, or a Mexican cheese blend instead.
• Flour Tortillas: The base for your quesadilla. Use any size you like. Corn tortillas work too, but I prefer the texture of flour for these steak quesadillas.
• Salsa and Sour Cream: For dipping and topping. Guacamole, pico de gallo, or hot sauce are great additions as well!

How to Make Steak Quesadillas

Season the steak. Heat olive oil in a large skillet over medium-high heat. Pat beef dry and season all sides with taco seasoning.

Sear the steak. Cook for 4-6 minutes per side, depending on thickness. Remove from pan and let rest.

Sauté the onions. Add the remaining olive oil to the pan and reduce heat to medium. Add red pepper and white onions along with a couple pinches of Kosher salt and black pepper. Cook for about 3 minutes, stirring frequently, until softened. Set aside and wipe out the pan.

Slice the steak. Once the steak has rested for a few minutes, slice steak against the grain, into thin strips.

Assemble the quesadillas. On one half of a tortilla, layer shredded cheese, sliced steak, sautéed onions, and more cheese. Fold the tortilla over to create a half-moon shape.

Cook the quesadillas. Return the pan to medium heat. Add quesadillas and cook for 2-3 minutes per side, until the cheese is melted and the tortilla is golden brown.

Serve. Slice into wedges, serve with sour cream and salsa, and garnish with fresh cilantro.

Tips for Making Steak Quesadillas

• Let the steak rest before slicing so it stays juicy but doesn’t make your quesadilla soggy. Slice against the grain for perfectly tender steak.
• Don’t overfill the quesadillas or they’ll be hard to flip and may fall apart in the pan.
• Use a cast iron skillet for even browning and to make the tortillas extra crispy on the outside.

Make-Ahead Instructions

• You can prep the components of these steak quesadillas up to 2 days in advance and store them in the refrigerator.
• Reheat in a skillet over medium heat, and then assemble quesadillas and cook.

Storing Leftovers

• Store leftover quesadillas in an airtight container in the fridge for up to 4 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Steak Quesadillas

• Wrap cooked and cooled quesadillas individually in foil or plastic wrap, then transfer to a freezer-safe bag.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Steak Quesadillas

• Stovetop: Heat in a dry skillet over medium heat for 3-4 minutes per side until warmed through.
• Oven: Bake at 375 degrees for 8-10 minutes.
• Microwave: Reheat in 30-second intervals, though the tortilla will be a bit soggy.

Serve Quesadillas With

• copycat Taco Bell quesadilla sauce
• creamy avocado sauce
• cilantro lime sauce
• creamy chipotle sauce

Try these easy family dinner recipes next!