Steak and Cheese Quesadillas deliver tender skirt steak, sweet sautéed onions, and melty cheese inside a crisp tortilla.
This 25-minute classic is ideal for transforming leftover steak into a fast, crowd-pleasing meal.
The Essential Ingredients for Steak and Cheese Quesadillas
Skirt steak – Its rich marbling keeps the diced pieces juicy even after a quick sear.
Vegetable oil – Provides a high-heat, neutral base for browning the meat.
Onion powder – Subtly reinforces the fresh onion’s flavor without overpowering.
Salt & black pepper – A straightforward seasoning duo that sharpens every bite.
Diced onion – Adds sweetness and a bit of crunch as it caramelizes beside the meat.
Mozzarella cheese – Offers that irresistible stretch factor.
Monterey Jack cheese – Brings a creamy melt and gentle tang to balance the steak.
Large flour tortillas – Sturdy enough to fold and crisp without tearing.
Crafting Steak and Cheese Quesadillas
Sear diced skirt steak and onions in hot oil until browned and cooked through, then let the meat rest.
Lay tortillas on a hot griddle, layer with cheeses, steak, and more cheese, fold, and toast each side to golden perfection. Slice and serve immediately while the cheese is still bubbling.
Pro Tips
Steak and Cheese Quesadillas shine when the pan is truly hot—medium-high heat creates a quick crust on the steak and a blistered tortilla without drying either one out.
Mix cheese varieties for flavor depth and meltability, and rest the cooked steak for five minutes so its juices stay inside the quesadilla, not on the cutting board.
Storing
Cooled quesadillas keep well in an airtight container in the refrigerator for up to five days.
For the crispiest reheats, warm them in a dry skillet over medium heat or bake on a wire rack at 190 °C (375 °F) for six to eight minutes.
Freeze individual wedges wrapped in parchment and a zip-top bag for a quick two-month lunch option; reheat from frozen in the oven, adding two extra minutes.
Frequently Asked Questions About Steak and Cheese Quesadillas
Can I use a different cut of beef?
Yes. Flank steak, rib-eye scraps, or even leftover roast work; just slice thinly so the meat heats through before the tortilla browns.
Which cheese substitutes melt best?
Cheddar, Oaxaca, or pepper jack are flavorful stand-ins. Combine a mild, stretchy cheese (mozzarella) with a sharper variety for balance.
How do I keep the filling from spilling out?
Leave a 1 cm border around the tortilla edge and press gently with a spatula after folding—this seals the cheese as it melts.
Is this recipe gluten-free friendly?
Simply swap in large gluten-free tortillas and verify that your seasonings are certified gluten-free.
Pairings for Steak and Cheese Quesadillas
Serve Steak and Cheese Quesadillas with smoky chipotle salsa, a quick pico de gallo, or creamy guacamole.
A side of charred corn salad or a crisp lime-dressed slaw rounds out the meal while adding freshness and color.
Steak and Cheese Quesadillas
Ingredients
- 4 burrito-size flour tortillas
- 1 Tbsp vegetable oil
- 1 lb skirt steak cut into 1-inch cubes
- 1 medium onion finely diced
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp onion powder
- 2 cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Warm the vegetable oil in a large skillet over medium heat, ensuring an even sheen across the surface.
- Distribute the steak and diced onion in a single layer, then season with salt, pepper and onion powder; sauté 4–8 minutes per side until the meat browns lightly and cooks through.
- Transfer the skillet from the heat and allow the steak to rest for 5 minutes while you prepare the griddle or a cast-iron skillet over medium-high heat.
- Lay each tortilla on the hot surface; scatter a modest portion of both cheeses over half of each tortilla, spoon the steak-onion mixture on top, and cover with another sprinkle of cheese before folding into a crescent.
- Toast each quesadilla 1–2 minutes until the underside turns golden, flip carefully, and brown the second side for another 1–2 minutes, watching closely to prevent scorching.
- Slide the finished quesadillas onto a cutting board, slice into wedges, and serve immediately while the cheese is at its most luscious.