Steak quesadillas are satisfying and easy to prepare, making them the perfect main course to pair with all your favorite Mexican side dishes! They are made by filling two flour tortillas with steak and cheese, and searing them until the cheese is melted and the tortillas are crispy! Serve them with some salsa or sour cream for dipping and enjoy!
Steak and Cheese Quesadillas
Steak quesadillas are the perfect thing to curb your Mexican food cravings any day of the week. They're easy to make, packed with flavor from beef taco seasoning, and have plenty of melted cheese to enjoy.
Plus, you can serve them with a variety of dipping sauces for even more flavor! If you aren't sure what to make for dinner tonight, give these steak quesadillas a try, and thank me later!
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🥘 Steak Quesadilla Ingredients
You only need 5 ingredients to make some delicious steak quesadillas! I love using a Mexican cheese blend, but cheddar, white cheddar, and Monterey Jack are also delicious.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Skirt Steak - 1 pound of skirt steak or flank steak, diced into bite-sized pieces.
- Beef Taco Seasoning - 1 tablespoon of beef taco seasoning.
- Flour Tortillas - 8 large flour tortillas.
- Mexican Cheese - 1 cup of shredded Mexican cheese blend.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Steak Quesadillas
These quesadillas are easy to prepare and take less than 30 minutes from start to finish. To get started, you'll need a knife and cutting board, a large skillet, and a wooden spoon or spatula.
This makes 4 full quesadillas (8 if you use 1 tortilla per quesadilla and fold it in half). If you need less, just refrigerate any leftover cooked steak to make quesadillas another day!
- Heat the oil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the steak. Add 1 pound of diced skirt or flank steak and 1 tablespoon of beef taco seasoning to the hot skillet and toss to fully coat the steak. Cook the steak until all sides are nicely browned, then transfer to a plate or cutting board and wipe out your pan.
- Assemble the quesadilla. Add a little more olive oil to the pan and place 1 of the 8 tortillas in the center. Top the tortilla with ¼ of the diced steak and ¼ of the shredded cheese then place a second tortilla on top and use your spatula to gently press it down.
- Melt the cheese. Cook your steak quesadilla until the tortillas have browned and the cheese is melted inside (about 3-4 minutes per side). Repeat this same process with each quesadilla.
- Slice and serve. Slice each quesadilla into wedges if desired and serve immediately.
To make your quesadillas into a heartier meal, serve them with a side of restaurant style Mexican rice and refried black beans. These tasty quesadillas are exceptional with some cream cheese salsa dip on the side, too. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you'd like to add some veggies, saute some sliced bell peppers and onions before assembling your quesadillas!
- For spicier quesadillas, you can add a pinch of crushed red pepper flakes to the beef taco seasoning.
- I prefer using 2 tortillas for my quesadillas, but you could also use 1 tortilla and fold it in half after adding the steak and cheese (you will want to use ⅛ of the meat and cheese per tortilla).
🥡 Storing & Reheating
Let the quesadillas cool then place them in an airtight container and refrigerate them for up to 4 days. You can also place them in a heavy-duty freezer bag with the air squeezed out and freeze them for up to 3 months.
Reheating Steak Quesadillas
For the crispiest quesadillas, reheat them in the air fryer at 350°F (175°C) for 3-4 minutes. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes.
Microwave reheating is possible, but the quesadillas won't retain their crispness. Simply place stacked quesadilla slices on a plate and heat in 30-second increments until warmed to your satisfaction.
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❓ Recipe FAQs
The great thing about homemade quesadillas is that you control the spice level! The taco seasoning I use for these quesadillas is not spicy, but you can certainly make it hotter by adding some crushed red pepper or diced jalapenos!
I love using my homemade beef taco seasoning for steak quesadillas! You could also try classic taco seasoning or fajita seasoning!
You can freeze leftover steak quesadillas after letting them cool off. Place the quesadillas in a heavy-duty freezer bag or airtight container and freeze for up to 3 months!
😋 More Mexican Recipes
- Mexican Pralines - These classic Mexican candies take just 10 minutes to throw together!
- Mexican Torta - A fully loaded carne asada sandwich that is perfect for lunch or dinner!
- Caldo de Pollo Mexicano - Zucchini, carrots, onions, and tender chicken meat, in a rich and savory chicken broth soup.
- Mexican Shrimp Cocktail - Jumbo shrimp, avocado, onions, tomato, cucumber, and jalapeno in a flavorful clam and tomato broth.
- Mexican Corn Fritters - You control how spicy you make these savory corn pancakes!
- Picadillo Mexicano - A classic beef and potato dish that can be used in sandwiches, burritos, soups, and so much more!
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📖 Recipe Card
Steak Quesadillas
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 lb skirt steak (or flank steak, diced into bite-sized pieces)
- 1 tablespoon beef taco seasoning
- 8 large flour tortillas
- 1 cup Mexican cheese blend (shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced steak and beef taco seasoning to the hot skillet and toss to fully coat the steak. Cook the steak until all sides are nicely browned, then transfer to a plate or cutting board and wipe out your pan.
- Add a little more olive oil to the pan and place one tortilla in the center. Top the tortilla with ¼ of the diced steak and ¼ of the shredded cheese then place a second tortilla on top and use your spatula to gently press it down.
- Cook your steak quesadilla until the tortillas have browned and the cheese is melted inside (about 3-4 minutes per side). Repeat this same process with each quesadilla.
- Slice each quesadilla into wedges if desired and serve immediately.
Notes
- If you'd like to add some veggies, saute some sliced bell peppers and onions before assembling your quesadillas!
- For spicier quesadillas, you can add a pinch of crushed red pepper flakes to the beef taco seasoning.
- I prefer using 2 tortillas for my quesadillas, but you could also use 1 tortilla and fold it in half after adding the steak and cheese (you will want to use ⅛ of the meat and cheese per tortilla).
- To store: Let the quesadillas cool then place them in an airtight container and refrigerate them for up to 4 days. You can also place them in a heavy-duty freezer bag with the air squeezed out and freeze them for up to 3 months.
- To reheat: For the crispiest quesadillas, reheat them in the air fryer at 350°F (175°C) for 3-4 minutes. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. Microwave reheating is possible, but the quesadillas won't retain their crispness. Simply place stacked quesadilla slices on a plate and heat in 30-second increments until warmed to your satisfaction.
JennW says
Quesadillas are among my favorite foods ever. So easy and so versatile. This is a great recipe. Thanks for the recipe.