Steak Quesadilla Recipe

This mouthwatering steak quesadilla recipe combines tender, juicy steak, gooey melted cheese, and fresh toppings, all encased in a perfectly crispy tortilla. A quick, family-friendly meal or snack, this recipe is as satisfying as it is easy to make.

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Prep Time 15

Cook Time 10

Course Plat principal

Cuisine Américaine

Servings 4 Serves

Calories 450 kcal

Equipment

Skillet or frying pan
Cutting board
Chef's knife
Spatula

Ingredients

1 lb 450g steak (sirloin or flank)
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 large flour tortillas
½ cup diced onions
½ cup diced bell peppers
Optional toppings: sour creamguacamole, salsa, or fresh cilantro

Instructions

Step 1: Prepare the Steak
1-Season the steak with garlic powder, chili powder, salt, and pepper.
2-Heat olive oil in a skillet over medium-high heat.
3-Cook the steak for 3 to 5 minutes on each side for rare, or until it reaches your desired doneness.
4-Let it sit for 5 minutes, then cut it into thin strips.
Step 2: Sauté Vegetables
1-In the same skillet, sauté the diced onions and bell peppers until soft and fragrant, about 3 minutes.
2-Set aside.
Step 3: Assemble the Quesadillas
1-Lay one tortilla flat and sprinkle half of the cheeses evenly on one side.
2-Add the steak strips, sautéed veggies, and optional toppings as desired.
3-Fold the tortilla in half, pressing lightly to seal.
Step 4: Cook the Quesadillas
1-Heat a clean skillet over medium heat.
2-Cook each quesadilla for 2–3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
3-Slice into wedges and serve with your favorite dips or toppings.

Notes

For an extra layer of flavor, marinate the steak for 2 hours before cooking.
Swap in your favorite cheeses or add jalapeños for a spicy kick.
Leftover quesadillas can be stored in an airtight container for up to 2 days and reheated on a skillet.