Delicious Steak Quesadilla Recipe: Quick & Easy Dinner!

Steak quesadillas are the ultimate quick and easy dinner that delivers bold flavors and cheesy goodness in every bite. With tender steak, melted cheese, and a crispy tortilla, this recipe is sure to become a family favorite.

It’s perfect for a busy weeknight or when you’re craving a satisfying meal with minimal effort. Plus, it’s easy to customize with your favorite toppings, from guacamole to salsa, making it a versatile and delicious dish for all occasions!

Kitchen Equipment Needed

• Skillet or griddle
• Knife and cutting board
• Tongs or spatula
• Cheese grater (if using block cheese)
• Serving plates
• Sharp knife for slicing the quesadillas

Ingredients Overview

• Steak: Use your favorite cut of steak such as flank, sirloin, or ribeye, and slice it thinly for tender bites.
• Cheese: A good melting cheese like cheddar, Monterey Jack, or a blend is key to a gooey filling.
• Tortillas: Flour tortillas work best for this recipe, providing a soft yet crisp base when cooked.
• Seasonings: A blend of spices adds depth of flavor to the steak, with options like garlic powder, cumin, chili powder, and smoked paprika.
• Sautéed Vegetables: Bell peppers and onions bring extra flavor and texture to the quesadilla, but these are optional.

Ingredients

• 1 lb steak (flank, sirloin, or ribeye), thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons butter (for cooking)
• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 bell pepper (optional), thinly sliced
• 1 small onion (optional), thinly sliced
• Sour cream, guacamole, and salsa (optional, for serving)

Step-by-Step Instructions

1. Prepare the Steak

• Heat olive oil in a skillet over medium-high heat.
• Season the thinly sliced steak with garlic powder, cumin, smoked paprika, chili powder, salt, and pepper.
• Add the steak to the skillet and cook for 4-5 minutes, or until browned and cooked through. Remove the steak from the skillet and set it aside.

2. Sauté the Vegetables (Optional)

• If using bell peppers and onions, add them to the same skillet and sauté for 3-4 minutes, until they soften and begin to caramelize. Remove from the skillet and set aside.

3. Assemble the Quesadillas

• Lay one tortilla flat on a clean surface and sprinkle half of the shredded cheddar and Monterey Jack cheese over one half of the tortilla.
• Add a portion of the cooked steak and sautéed vegetables (if using) over the cheese.
• Fold the tortilla in half to cover the filling, pressing gently to hold it together. Repeat with the remaining tortillas and ingredients.

4. Cook the Quesadillas

• In the same skillet, melt 1 tablespoon of butter over medium heat.
• Place one quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted inside.
• Repeat with the remaining quesadillas, adding more butter to the skillet as needed.

5. Serve

• Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
• Serve with sour cream, guacamole, or salsa on the side for dipping.

Recipe Tips

• For Extra Flavor: Marinate the steak for 30 minutes with lime juice, olive oil, and your favorite seasonings before cooking.
• Adjust the Heat: If you prefer spicier quesadillas, add sliced jalapeños or a sprinkle of red pepper flakes to the filling.
• Keep It Warm: To keep the quesadillas warm while cooking the others, place them in the oven at a low temperature (around 200°F) on a baking sheet.

What to Serve With This Recipe

• Guacamole: A creamy and flavorful dip that pairs perfectly with the savory steak quesadillas.
• Mexican Rice: A side of fluffy rice seasoned with cilantro and lime will complete the meal.
• Refried Beans: Serve with a scoop of refried beans for a traditional Mexican touch.
• Salsa: Mild or spicy salsa adds a burst of fresh flavor.

Frequently Asked Questions

Can I use ground beef instead of steak?
Yes, you can substitute ground beef for steak. Just be sure to season it well and cook it through before adding it to the tortillas.

Can I freeze the quesadillas?
Absolutely! You can freeze the assembled quesadillas before cooking. Wrap them in plastic wrap and foil, then freeze. When ready to cook, thaw them in the refrigerator and cook them as directed.

Can I add other toppings to the quesadillas?
Feel free to get creative with toppings like diced tomatoes, shredded lettuce, or a drizzle of hot sauce.

Serving Suggestions

• Perfect for Taco Night: Serve alongside other Mexican favorites like tacos, enchiladas, or a fresh salad.
• Game Day Snack: These quesadillas are perfect for serving at parties or game day gatherings.
• Quick Lunch or Dinner: These are also great as a quick lunch or dinner option when you’re short on time but craving something satisfying.

Steak quesadillas are a deliciously quick and easy meal that can be customized to your taste. Whether you’re serving them for dinner, a casual gathering, or meal prepping, they’re sure to be a hit with everyone!

Steak quesadillas are the ultimate

Steak quesadillas are the ultimate quick and easy dinner that delivers bold flavors and cheesy goodness in every bite. With tender steak, melted cheese, and a crispy tortilla, this recipe is sure to become a family favorite.

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Ingredients

  

• 1 lb steak flank, sirloin, or ribeye, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons butter for cooking
• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 bell pepper optional, thinly sliced
• 1 small onion optional, thinly sliced
• Sour cream guacamole, and salsa (optional, for serving)

Instructions

 

• Prepare the Steak
• Heat olive oil in a skillet over medium-high heat.
• Season the thinly sliced steak with garlic powder, cumin, smoked paprika, chili powder, salt, and pepper.
• Add the steak to the skillet and cook for 4-5 minutes, or until browned and cooked through. Remove the steak from the skillet and set it aside.
• Sauté the Vegetables (Optional)
• If using bell peppers and onions, add them to the same skillet and sauté for 3-4 minutes, until they soften and begin to caramelize. Remove from the skillet and set aside.
• Assemble the Quesadillas
• Lay one tortilla flat on a clean surface and sprinkle half of the shredded cheddar and Monterey Jack cheese over one half of the tortilla.
• Add a portion of the cooked steak and sautéed vegetables (if using) over the cheese.
• Fold the tortilla in half to cover the filling, pressing gently to hold it together. Repeat with the remaining tortillas and ingredients.
• Cook the Quesadillas
• In the same skillet, melt 1 tablespoon of butter over medium heat.
• Place one quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted inside.
• Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
• Serve
• Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
• Serve with sour cream, guacamole, or salsa on the side for dipping.