Steak Quesadilla Recipe
Delicious Quesadilla with Steak loaded with seasoned beef, melted cheese, onions and bell peppers then topped with 4 Ingredient Guacamole, Pico de Gallo and Chipotle Crema. Mix up a batch of Cantaritos or Chelada and get ready to indulge in a sizzling fiesta of flavors!
Here are the main “must have” ingredients you need to make the ultimate Steak Quesadillas. Reference the recipe card below for all the ingredients required.
- Steak – Leftover or Freshly Grilled (Ideal: Flank, Skirt or Flap Meat Steak)
- Flour Tortillas – Store bought or homemade flour tortillas
- Favorite Toppings
How To Make Steak Quesadillas
This is just a quick overview with pics for folks who prefer visual instructions. For full written instructions, reference the recipe card below:
Grill the Steak
Rub the steak with Montreal Steak Seasoning and grill for 6-7 minutes per side. Let rest for 10 minutes and dice into bite size chunks.
Build and Cook The Quesadilla
Add a single layer of cheese followed by the vegetables, diced steak and a second round of cheese.
Fold over and cook for about 3-4 minutes per side, until the cheese is melted through out.
Add the Toppings
Top the steak quesadillas with pico de gallo, guacamole and sour cream and get to grubbing!
Crispy Tortilla Method
For an extra crispy tortilla crust, add 1/2 tbsp of butter to the hot pan, and let it melt, before adding the quesadilla to the pan to cook. Repeat between batches.
You can also use oil, but it doesn’t beat a buttery tortilla shell.
The topping we use in this Mexican quesadilla recipe are typical for San-Diego Mexican food. There are a ton of other toppings that would be killer. Here are a few of my favorites:
Quesadilla With Steak Recipe Tips
- Play with the proportions until you figure out your favorite mix. Love cheese? Add in another cup. Watching the budget? Half the amount of steak.
- Add more vegetables or even some black beans for a heartier, more nutritious meal.
- Keep the cheese and other ingredients about 1/4″ – 1/2″ from the edges of the tortilla. The cheese will spread as it melts.
- Use a pizza cutter to quickly and easily cut into wedges.
You can use pretty much any “meltable” cheese. A few of our favorites include: Mexican cheese blend, Monterey jack, Colby, cheddar, gouda, pepper jack or even Oaxaca. Mix and match as you see fit for your Cinco de Mayo menu!
Note – Avoid pre-shredded bagged cheese as the coating used prohibits the cheese from melting. When you’re making steak and cheese quesadillas, pre-shredded cheese is the opposite of what you’re going for.
Side Dish Ideas
Fully loaded steak quesadillas don’t need a side dish, but if you want to beef up your plate, here are some side dish ideas:
Storage and Re-heating
Store the cooked quesadillas with steak in an air tight container in the refrigerator for up to 4 days.
To reheat, pre-heat the skillet to medium heat. Add the quesadillas and cook, on both sides, until warmed throughout. You can also place them in the microwave, and cook in 20 second increments, however the meat will get tough.
Here are some Mexican drinks that would pair extremely well with this dish:
Quesadilla with Steak
- 1 lb flank or skirt steak
- 2 tbsp olive oil, divided
- 1 tbsp Montreal Steak seasoning
Pepper and Onions:
- 1 tbsp olive oil
- 1 large bell peppers, thinly sliced
- 1 large onion, thinly sliced
- ¼ tsp garlic powder
- ⅛ tsp salt, to taste
- 4 flour tortilla, soft taco size
- 2 cups shredded cheese
Make the Steak:
- Pre-heat a large skillet over medium-high heat and add 1 tbsp of olive oil.
- While the skillet is pre-heating, pat the steak dry and coat it evenly with 1 tbsp olive oil followed by the Montreal Steak Seasoning.
- Place the steak in the skillet and grill for 6-7 minutes per side or until your preferred temperature is reached.
- Let rest for 10 minutes before dicing.
Peppers and Onions:
- While the steak is resting, add the peppers and onions to a large mixing bowl and evenly coat with olive oil. Add the garlic powder and salt and mix to evenly coat.
- Wipe the skillet clean. Add the peppers and onions to the pre-heated skillet and saute approximately 5 minutes, until golden brown. Transfer to a plate and set aside.
Make the Quesadilla:
- Turn the temperature of the skillet down to medium heat.
- Place the tortilla on a flat surface and build the layers: To one side of the tortilla add 1/4 cup of cheese, 1/4 cup diced steak, 1/4 of the onion and pepper mix and 1/4 cup cheese. Fold the tortilla in half ensuring the edges line up.
- (*Note 1) Carefully transfer the quesadilla to the skillet and cook for 3-4 minutes per side, until the cheese is melted throughout. Remove from the heat and set aside.
- Repeat until all the quesadillas have been cooked.
- Slice each quesadilla in half and top with your favorite toppings.