Steak & Cheese Quesadillas are the ultimate handheld comfort food — cheesy, meaty, and crispy on the outside with melty goodness inside. Think of it as a steak sandwich and a quesadilla having a delicious baby. 🔥🥩🧀🌮
Here’s a simple, flavor-packed recipe you can whip up in under 30 minutes:
🧀 Steak & Cheese Quesadillas
Ingredients (Makes 2 large quesadillas / Serves 2–4)
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1/2 to 1 lb steak (flank, skirt, sirloin, or leftover cooked steak)
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1 tbsp olive oil
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1 tsp steak seasoning or a mix of salt, pepper, garlic powder
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1 small onion, thinly sliced
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1 small bell pepper, thinly sliced (optional)
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1–2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
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4 large flour tortillas
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Butter or oil for the pan
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Optional: sour cream, salsa, or guacamole for serving
🔪 Instructions
1. Cook the Steak
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Season steak with salt, pepper, and steak seasoning.
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Heat oil in a skillet over medium-high heat.
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Cook steak 3–4 minutes per side (for medium-rare), or until desired doneness.
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Let rest 5 minutes, then slice thinly across the grain.
(Using precooked or leftover steak? Just slice and warm it in the pan with onions.)
2. Sauté the Veggies
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In the same skillet, sauté onions and peppers over medium heat until softened and slightly caramelized (about 5–7 minutes). Set aside.
3. Assemble the Quesadillas
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Lay out 2 tortillas. Sprinkle half the cheese over each, add sliced steak, sautéed veggies, and more cheese.
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Top with another tortilla.
4. Cook the Quesadillas
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Heat a skillet over medium heat and lightly butter or oil it.
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Cook each quesadilla 2–3 minutes per side until golden and crispy, and the cheese is melted.
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Press down with a spatula for extra crispiness.
5. Serve
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Slice into wedges and serve with sour cream, salsa, or guacamole.
🌟 Tips:
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Add a dash of hot sauce or chipotle mayo inside for a spicy kick.
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Want a Philly-style version? Use provolone and add mushrooms.
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Use a panini press for even easier cooking.
Want a sheet pan version to feed a crowd? Or a freezer-friendly meal prep version?