Steak Quesadillas
Craving something cheesy, loaded with protein, and packed with flavor? These steak quesadillas are calling your name. They’re easy to make, full of fresh veggies, and perfect for a quick dinner. Juicy steak, melty cheese, and colorful peppers and tomatoed come together in a crispy tortilla. It’s a fun, no-fuss meal the whole family will love. Looking for a chicken version? Try these Chicken Quesadillas for another easy and delicious option.
Why You’ll Love These Steak Quesadillas
- Quick to Make: Ready in under 30 minutes for busy weeknights
- Simple Ingredients: Uses everyday items like steak, cheese, peppers, and tortillas
- Flavor-Packed: Juicy steak, sautéed veggies, and melty cheese in every bite
- High in Protein: Each quesadilla packs around 40g of protein to keep you full
- Family-Friendly: A fun, hands-on meal that both kids and adults enjoy
- Easy Cleanup: Made in one skillet for less mess and more convenience
Recipe Tips
- Slice Steak Thin: Thin slices cook quickly and stay tender in the quesadilla
- Remove Tomato Seeds: Keeps the filling from getting too watery
- Use Medium Heat: Prevents the tortilla from burning before the cheese melts
- Don’t Overfill: Makes flipping and cooking easier without the mess
- Let Rest Before Cutting: Helps the cheese set so everything stays inside
Quesadillas Variations
- Spicy Kick: Add jalapeños or a pinch of chili flakes to the filling
- Veggie Boost: Toss in mushrooms, onions, or spinach for extra nutrients
- Different Cheese: Try pepper jack, mozzarella, or a Mexican blend
- Swap the Meat: Use grilled chicken, shrimp, or black beans instead of steak
- Low-Carb Option: Use low-carb tortillas or turn it into a quesadilla bowl
Steak Quesadillas
Equipment
- Skillet
Ingredients
- 8 oz flank or sirloin steak, thinly sliced
- 1 bell pepper, sliced (any color)
- 1 medium tomato, diced
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 2 large flour tortillas
- 1 tsp olive oil
- pepper and salt to taste
Instructions
- Cook the steak: Season the sliced steak with salt and pepper (or taco seasoning if desired). Heat 1 tsp olive oil in a skillet over medium-high heat. Add steak and cook for 3–5 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
- Sauté the veggies: In the same skillet, add a little more oil if needed. Sauté the sliced bell pepper for 3–4 minutes until softened. Add diced tomato and cook for 1 more minute. Season lightly with salt and pepper. Remove from skillet.
- Assemble the quesadillas: Lay tortillas flat. On half of each tortilla, layer shredded cheese, cooked steak, sautéed peppers and tomatoes, then more cheese. Fold the other half over to close.
- Cook the quesadillas: Wipe out the skillet if needed. Add a bit of butter or oil and heat over medium. Cook each quesadilla for 2–3 minutes per side, until golden brown and the cheese is melted.
- Serve: Let cool slightly, then cut into wedges. Serve with sour cream, salsa, or guacamole if desired.
Notes
Nutrition (per serving, serves 2)
- Calories: 570
- Protein: 40g
- Carbohydrates: 35g
- Fat: 30g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
FAQ: Steak Quesadillas
Flank, skirt, or sirloin steak work best. They’re flavorful and easy to slice thin.
Cheddar, Monterey Jack, or a Mexican blend all melt well and add flavor.
You can prep the steak and veggies in advance, then assemble and cook when ready.
Reheat in a skillet over low heat or in the oven to keep them crispy. Avoid the microwave if possible.
Each one has around 40g of protein, depending on the exact ingredients used.
Try rice, beans, guacamole, salsa, or a simple salad.
Large flour tortillas work best because they’re soft, easy to fold, and crisp up well in a skillet.
Check Out These Dinner Recipes:
- Chicken Quesadillas: A quick and cheesy classic loaded with seasoned chicken and melted cheese for the perfect crispy bite every time.
- BBQ Chicken Flatbread Pizza: Sweet, smoky BBQ sauce meets melty cheese and tender chicken on a crisp flatbread crust.
- Street Corn Chicken Rice Bowl: A bold, flavor-packed bowl with grilled chicken, zesty street corn, and fluffy rice.
- Lemon Chicken Pasta Salad: Light, refreshing, and protein-packed with lemony grilled chicken, pasta, and veggies.
- Mexican Chicken Salad: A vibrant mix of chicken, black beans, corn, and creamy avocado dressing with a south-of-the-border kick.