Steak Quesadillas
Tender, seasoned steak, sautéed peppers and onions, and gooey melted cheese all folded into a crispy, golden-brown tortilla. A Tex-Mex classic that's perfect for a quick weeknight dinner or a fun appetizer.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Cook the Steak
- b.Pat the steak dry with paper towels. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- c.Rub the spice mixture evenly over all surfaces of the steak.
- d.Heat 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers.
- e.Carefully place the steak in the hot skillet. Cook for 3-5 minutes per side for a medium-rare finish (135°F / 57°C), adjusting time for your desired doneness.
- f.Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for juicy meat.
- g.After resting, slice the steak thinly against the grain.
- 2
Step 2
- a.Sauté the Vegetables
- b.While the steak is resting, reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet.
- c.Add the sliced onion and bell pepper to the skillet.
- d.Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and have some light caramelization.
- e.Remove the vegetables from the skillet and set aside.
- 3
Step 3
- a.Assemble and Cook the Quesadillas
- b.Wipe the skillet clean with a paper towel. Reduce the heat to medium-low.
- c.Melt ½ tablespoon of butter in the skillet. Place one tortilla in the pan.
- d.Sprinkle about ¼ cup of shredded cheese over one half of the tortilla.
- e.Evenly distribute a quarter of the sliced steak and a quarter of the sautéed vegetables over the cheese.
- f.Top the filling with another ¼ cup of cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- g.Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted. Press down gently with a spatula.
- h.Repeat the process with the remaining butter, tortillas, and fillings to make 4 quesadillas.
- 4
Step 4
- a.Serve
- b.Transfer the cooked quesadilla to a cutting board. Let it rest for a minute before slicing into wedges.
- c.Garnish with fresh cilantro, if using. Serve immediately with your favorite toppings like sour cream, salsa, guacamole, or pico de gallo.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the steak before slicing is non-negotiable. It allows the juices to redistribute, ensuring the meat is tender and flavorful.
- 2Always slice steak against the grain for maximum tenderness.
- 3Shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting as smoothly.
- 4Don't overcrowd the quesadilla. Overstuffing will cause the filling to spill out when you flip it.
- 5Cook on medium-low heat. This gives the cheese enough time to melt completely before the tortilla burns.
- 6For an extra flavor boost, squeeze a bit of fresh lime juice over the steak after slicing it.
Adapt it for your goals.
Protein Swap
Not a fan of steak? This recipe works wonderfully with seasoned grilled chicken, pulled pork, shrimp, or even black beans for a vegetarian option.
Cheese VarietyCheese Variety
Experiment with different cheeses. Pepper Jack will add a spicy kick, while authentic Oaxaca cheese provides an incredible cheese pull.
Veggie BoostVeggie Boost
Add more vegetables to the filling, such as sautéed mushrooms, corn kernels, or diced jalapeños for extra heat.
Tortilla ChoiceTortilla Choice
While large flour tortillas are classic, you can use whole wheat tortillas for added fiber or corn tortillas for a gluten-free, more traditional flavor (note: corn tortillas are smaller and more delicate).
Why this is on our healthy list.
Excellent Source of Protein
The steak and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Beef is a great source of heme iron, a type that is easily absorbed by the body. Iron is crucial for creating red blood cells and preventing anemia.
Provides Calcium
The generous amount of cheese contributes to your daily calcium intake, which is vital for maintaining strong bones and teeth.
Frequently asked questions
Sirloin, flank, or skirt steak are all excellent choices. They are flavorful, relatively lean, and become very tender when sliced thinly against the grain.