Your whole family will love these steak quesadillas, also called beef quesadillas, because this is the best easy steak quesadilla recipe.
With a few simple ingredients, you can make a tasty Mexican appetizer or an easy dinner.
Table of Contents
What Are Steak Quesadillas?
These delicious Steak Quesadillas are like a Mexican version of Philly Cheesesteak Sandwiches, except instead of bread, we use flour tortillas that have been heated until lightly crispy on the outside and tender steak that is sliced into thin strips and covered with melted Cheddar or Mexican Blend cheese.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Tortillas – Buy the freshest, best-quality flour tortillas you can find to get a good texture and flavor to enhance the quesadillas, or make your own homemade tortillas.
- Steak – Use flank steak, flat iron steak, sirloin steak, or any leftover steak you may have. You will need to slice them into thin strips.
- Steak Seasoning – You can use just salt, pepper, and garlic powder, or you can spice it up with chili powder, ground cumin, paprika, or make your own homemade taco seasoning.
- Cheese – You can use shredded cheddar cheese, Monterey Jack, Mexican Blend, prepared queso, or whatever cheese you have on hand. Just be sure to have plenty of cheese on hand.
- Oil – Since the steak and vegetables are cooked over medium-high heat, I recommend using an oil that can withstand the heat. This includes avocado oil, vegetable oil, and canola oil, but not olive oil because it can burn with high heat.
- Onions – I used sliced yellow onions, However, you could use red onions, white onions, sweet onions, or whichever onions you have on hand.
- Peppers – I used several types of bell peppers, including green bell peppers, yellow peppers, and red peppers. You can use all or just one color if you prefer.
How To Make Steak Quesadillas
Cook The Steak
Heat a skillet on the stove over medium-high heat until hot, then add the oil. When the oil is hot, add the steaks and sear on all sides.
Turn the burner to medium heat and add 4 tablespoons of butter and a tablespoon of minced garlic to the pan.
Season with salt and pepper to taste or with your favorite taco seasoning. Continue cooking for 4-7 minutes until desired doneness.
Remove the steak and allow to rest for 5 minutes, then slice the steak into thin strips.
Cook The Vegetables
Melt the remaining butter in the skillet, add the onion and peppers, and cook for 5 minutes until softened.
Remove the vegetables and wipe the pan clean. Heat over medium-high heat and add a tortilla.
Assemble The Quesadillas
Top the tortilla with steak, vegetables, and cheese. Top it with another tortilla. Grill for a minute, lifting to check the tortilla.
Once the bottom tortilla is lightly browned, gently flip the quesadilla and continue cooking the other side for a minute or two until lightly browned and the cheese has melted.2 cups shredded cheese
Cut the quesadillas into triangles and serve with sour cream, pico de gallo and guacamole.Sour cream,Pico de gallo,Guacamole
Garnish the quesadilla with lime wedges and cilantro and serve with a side of beans and rice.
Recipe Tips
- Tortillas – If you can’t find good fresh tortillas, you can grab a package of tortillas in the refrigerated section of the grocery store and cook them yourself.
- Assembly – Assemble the quesadillas just before you are ready to eat. The longer the quesadillas sit, the greater the chance they get soggy. I recommend assembly only enough quesadillas that everyone will eat in one sitting.
What To Serve With Steak Quesadillas?
You have many options of what to serve with quesadillas. However, I’ll share some of the more common side dishes.
- Pico De Gallo
- Salsa Roja
- Fresh Guacamole
- Shredded Cheese
- Queso
- Sour Cream
- Mexican Rice, Cilantro Rice, or Mexican Cauliflower Rice
- Refried Beans or Black Beans
Equipment Needed
FAQs
You can use many types of steak. In the photos, I used sirloin steak. However, you can use skirt steak, flank steak, flat iron steak, ribeye steak, or any leftover steak you have on hand
To get the texture and flavor of Steak Quesadillas, I recommend using flour tortillas. If you use corn tortillas, I recommend crisping up one tortilla and topping it with the steak mixture, and you will have delicious beef tostadas.
I recommend storing individual ingredients separately. Store the vegetables (the onions and peppers) in a zip-top plastic bag and the steak leftovers in a separate bag in the refrigerator. I like to wrap the steak in plastic wrap before storing it in a plastic bag. Store the tortillas in a separate airtight container at room temperature. If you store the assembled quesadillas, I recommend eating them as soon as possible, like the next meal.
More Quesadilla Recipes
- Chicken Bacon Ranch Quesadillas
- Chicken Fajita Quesadillas
- Baked Spinach and Mushroom Quesadillas – by Dizzy Busy and Hungry.
If you enjoy this easy Steak Quesadilla recipe, be sure to leave a 5-star rating and review. For more Tex-Mex recipes, be sure to visit our Flavor Mosaic’s collection of Tex-Mex Recipes.
Recipe
Steak Quesadillas
Ingredients
Quesadillas
- 1 pound steak
- 2 tablespoon oil divided
- 8 tablespoons butter divided
- 1 tablespoon minced garlic
- Salt and pepper to taste (or tsp taco seasoning) optional
- 1 yellow onion sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 4 large tortillas
- 2 cups shredded cheese Mexican cheese blend, Monterrey Jack, Pepper Jack or Colby Jack cheese
Toppings
- Sour cream
- Pico de gallo store bought or homemade
- Guacamole
Instructions
- Heat a skillet over medium high heat until very hot, then add the oil. When the oil is very hot add the steaks and sear on all sides.1 pound steak, 2 tablespoon oil, Salt and pepper to taste
- Turn the stove down to medium and put a tablespoon of butter on each piece of steak. Season with salt and pepper to taste. Continue cooking for 4-7 minutes until desired doneness.
- Remove the steak and allow to rest for 5 minutes, then slice thinly.
- Melt the remaining butter in the pan and add the onion and peppers and cook for 5 minutes until softened.8 tablespoons butter, 1 yellow onion, 1 red pepper, 1 green pepper, 1 yellow pepper
- Remove the vegetables and wipe the pan clean. Heat over medium high heat and add a tortilla.4 large tortillas
- Top the tortilla with steak, vegetables and cheese. Add another tortilla. Grill for a minute, lifting to check the tortilla. Once lightly browned, gently flip the quesadilla and continue cooking the other side for a minute or two until lightly browned and the cheese has melted.2 cups shredded cheese
- Cut the quesadillas into triangles and serve with sour cream, pico de gallo and guacamole.Sour cream, Pico de gallo, Guacamole
- Garnish with lime wedges and cilantro and serve with a side of beans and rice.
Notes
If you can’t find good fresh tortillas, you can grab a package of tortillas in the refrigerator section and cook them yourself.
Assemble as you are ready to eat. The longer they sit they can get soggy.
Quesadillas are great served with a side of rice and beans. Storage:
Store in an airtight container in the refrigerator for up to 5 days
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