Thinly sliced juicy steak, sweet sautéed onions and peppers, and a generous layer of gooey cheese—all tucked inside golden, crispy tortillas. These Steak & Cheese Quesadillas taste like your favorite steak sandwich and cheesy taco had a very delicious baby.
They’re fast enough for a weeknight, fun enough for game day, and customizable for picky eaters (more cheese? extra onion? no problem).
Why You’ll Love Them
- Seriously melty: Two kinds of cheese give you stretchy, flavorful goodness in every bite.
- Steakhouse vibes at home: Pan-seared steak + onions + peppers = all the best fajita energy.
- One-pan friendly: Cook the filling, wipe the pan, crisp the quesadillas—easy cleanup.
- Perfect for sharing: Slice into wedges and pile on a platter with your favorite dips.
Ingredients
For the Steak & Veggies
- ¾–1 lb (340–450 g) steak, thinly sliced against the grain
- (Flank, skirt, sirloin, or ribeye all work well)
- 1 tbsp olive oil (plus more as needed)
- 1 small onion, thinly sliced
- 1 small red bell pepper, thinly sliced (or any color)
- 1 small green bell pepper, thinly sliced (optional but great for color)
- 2–3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp chili powder (optional, for mild heat)
- ½ tsp dried oregano
- Salt & black pepper, to taste
- 1–2 tbsp lime juice (or lemon juice), to taste
For the Quesadillas
- 8 medium flour tortillas (8-inch)
- 1 ½–2 cups shredded cheese, such as:
- Mexican blend, Monterey Jack, mozzarella, or cheddar (or a mix)
- 1–2 tbsp butter or oil, for toasting quesadillas
To Serve (Optional but Recommended)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Fresh cilantro, chopped
- Extra lime wedges
Time & Yield
- Prep: 15–20 minutes
- Cook: 20 minutes
- Total: ~35–40 minutes
- Yield: 4 quesadillas (about 8–12 wedges, depending on how you slice)
Instructions
1) Cook the Steak & Veggies
- Prep the steak:
- Pat the steak dry and slice it thinly against the grain.
- Season lightly with salt and pepper.
- Sauté the veggies:
- In a large skillet over medium-high heat, add 1 tbsp olive oil.
- Add sliced onion and peppers with a pinch of salt.
- Cook 5–7 minutes, stirring occasionally, until softened and slightly caramelized at the edges.
- Add garlic and cook 30 seconds until fragrant.
- Transfer veggies to a plate and set aside.
- Cook the steak:
- In the same skillet, add a tiny splash of oil if needed.
- Increase heat to medium-high.
- Add the sliced steak in a single layer (cook in batches if needed so it sears, not steams).
- Sprinkle with cumin, smoked paprika, chili powder (if using), oregano, plus a little more salt and pepper.
- Cook 2–4 minutes, stirring, until the steak is just cooked through and still tender.
- Combine & brighten:
- Return the cooked onions and peppers to the skillet with the steak.
- Toss everything together.
- Add lime juice to taste (start with 1 tbsp).
- Turn off the heat and adjust seasoning—more salt, pepper, or lime if needed.
2) Assemble the Quesadillas
- Set up:
- Wipe out the skillet if very greasy, or use a clean nonstick pan.
- Keep heat at medium.
- Layer:
- Place one flour tortilla in the dry skillet.
- Sprinkle a thin, even layer of shredded cheese over half the tortilla.
- Add an even layer of steak & veggie mixture on top of the cheese.
- Add a bit more cheese on top (this “glues” it together).
- Fold:
- Fold the tortilla over to create a half-moon shape, pressing gently with a spatula.
- Toast:
- Cook 2–3 minutes per side, until the tortilla is golden and crisp and the cheese is melted inside.
- Add a tiny bit of butter or oil to the pan if you want extra color and crispness.
- Repeat:
- Transfer cooked quesadilla to a cutting board.
- Repeat with remaining tortillas, steak mixture, and cheese.
3) Slice & Serve
- Let quesadillas rest for 1–2 minutes (this helps the cheese set slightly).
- Slice each into 3–4 wedges using a sharp knife or pizza cutter.
- Serve on a platter with:
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Fresh cilantro and lime wedges
Nutrition (Per Serving – Approximate, for 4 servings)
- Calories: ~450–600 kcal
- Protein: ~25–30 g
- Fat: ~22–30 g
- Carbs: ~35–45 g
- Sodium: Varies based on cheese, tortillas, and added salt
(Exact values depend on steak cut, cheese type, and tortilla brand.)
Serve It Like This
- Make it a full meal with:
- A simple green salad with lime dressing
- Corn salad or black bean salad
- Mexican-style rice or cilantro-lime rice
- For a “build-your-own” platter:
- Serve the cut quesadillas alongside bowls of toppings so everyone can customize each bite.
Pro Tips for Perfect Quesadillas
- Thin slices = tender steak: Cutting against the grain and keeping slices thin helps the steak stay soft, not chewy.
- Don’t overload: Too much filling makes quesadillas hard to flip and prevents even melting.
- Medium heat is your friend: Too high and the tortillas burn before the cheese melts; too low and they turn greasy instead of crisp.
- Cheese on both sides of the filling: A little cheese under and over the steak helps everything stick together.
- Taste as you go: Cajun or chili powders can vary; adjust salt and spices to your liking.
Variations & Twists
- Mushroom & Onion Steak Quesadillas:
- Add sliced mushrooms when sautéing the peppers and onions.
- Extra Cheesy:
- Mix two cheeses—like Monterey Jack + cheddar or mozzarella + provolone—for more flavor and stretch.
- Spicy Lovers:
- Add sliced jalapeños or a pinch of crushed red pepper to the filling.
- Serve with a spicy salsa or hot sauce.
- Lighter Option:
- Use whole wheat tortillas and reduce the cheese slightly.
- Serve with a big salad and light yogurt-based dip.
Make-Ahead, Storage & Reheating
- Make-Ahead Filling:
- Cook the steak and veggie mixture ahead and store in the fridge for up to 3 days.
- Assemble and toast quesadillas fresh when ready to eat.
- Leftover Quesadillas:
- Store cooled quesadilla wedges in an airtight container in the fridge for up to 2 days.
- Reheating:
- Reheat in a dry skillet over medium heat until warm and crisp again.
- You can also use an air fryer or oven (350°F / 175°C) for a few minutes.
- Microwave works in a pinch, but they’ll be softer rather than crispy.
Why This Recipe Works
Quick-seared steak and sautéed onions and peppers deliver that classic, savory steak-sandwich flavor, while the cheese and tortillas bring the melty, crispy quesadilla magic. Cooking everything in one skillet layers the flavors, and finishing the quesadillas over medium heat guarantees golden tortillas and fully melted cheese without burning.
Final Thought: Whether it’s an easy dinner, a party platter, or a weekend “treat yourself” meal, these Steak & Cheese Quesadillas are the kind of recipe you’ll crave whenever you want big flavor with minimal effort.