Here’s a restaurant-style Steak & Cheese Quesadilla that’s easy but seriously flavorful.
🥩🧀 Steak & Cheese Quesadillas
Ingredients (Makes 3–4 quesadillas)
For the Steak:
- 1 lb flank steak, skirt steak, or sirloin (thinly sliced against the grain)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice (optional but great)
For the Quesadillas:
- 3–4 large flour tortillas
- 2 cups shredded cheese (Monterey Jack, Oaxaca, or Mexican blend)
- ½ small onion, thinly sliced
- ½ bell pepper, sliced (optional)
- Butter or oil for cooking
Optional add-ins:
- Jalapeños
- Mushrooms
- Fresh cilantro
Instructions
1️⃣ Season & Cook the Steak
- Toss steak with oil, spices, salt, pepper, and lime juice.
- Heat a skillet over medium-high.
- Cook steak 2–3 minutes per side (don’t overcrowd).
- Remove and let rest 5 minutes.
- Slice thinly.
2️⃣ Cook Veggies (Optional but Recommended)
In the same skillet:
- Sauté onions and peppers until soft and slightly caramelized.
- Season lightly with salt.
3️⃣ Assemble
- Heat a clean skillet over medium.
- Lightly butter one side of tortilla.
- Place buttered side down in pan.
- Add cheese → steak → veggies → more cheese.
- Fold tortilla in half.
4️⃣ Cook
- Cook 2–3 minutes per side.
- Press gently with spatula.
- Flip when golden brown and crispy.
Cheese should be fully melted.
🔥 Pro Tips
- Use freshly shredded cheese for better melt.
- Don’t overfill — easier to flip.
- Let rest 1 minute before slicing.
- Slice with pizza cutter for clean cuts.
Dipping Ideas
- Sour cream
- Salsa
- Guacamole
- Chipotle mayo (mix mayo + adobo sauce)
- Queso dip
If you’d like, I can also give you:
- A Philly-style steak quesadilla
- A spicy chipotle version
- A sheet-pan oven version (great for parties)
- Or a low-carb tortilla version 😊