Steak Quesadilla recipe
Delicious steak quesadilla loaded with seasoned beef, melted cheese, onions and peppers, then topped with 4 ingredient guacamole and pico de gallo. Mix up a batch of Cantaritos and get ready for a sizzling feast of flavors!
To make this steak quesadilla recipe, use a leftover steak or improve your beef quesadilla recipe by using a fresh batch of carne asada.
Other similar Quesadilla Recipes and Mexican Recipes: Carne Asada Quesadilla, Cheese Quesadilla, Mulitas and Steak Fajitas.
Here are the key ingredients you need to make the ultimate steak quesadillas. Refer to the recipe card below for all the ingredients required.
- Steak – Leftovers or freshly grilled (Ideal: Flank, Skirt or Flap Meat Steak)
- flour tortillas – Store store-bought or homemade flour tortillas
- favorite toppings
How to make steak quesadillas
This is just a quick overview with pictures for people who prefer visual instructions. For full written instructions, see the recipe card below:
Grill the steak
Rub steak with Montreal Steak Seasoning and grill 6-7 minutes per side. Let rest for 10 minutes and cut into bite-sized pieces.
Build and cook the quesadilla
Add a single layer of cheese, followed by veggies, diced steak, and a second round of cheese.
Fold over and fry until cheese is completely melted, about 3-4 minutes per side.
Add the toppings
Top the steak quesadillas with pico de gallo, guacamole, and sour cream and get started!
Crunchy tortilla method
For an extra crispy tortilla crust, add 1/2 tablespoon butter to the hot pan and allow to 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 toppings we use in this Mexican Quesadilla recipe are typical of San Diego Mexican food. There are loads of other toppings that would be killers. Here are a few of my favorites:
Restaurant style salsa or hot sauce
Pickled peppers or pickled banana peppers
pickled red onions
Mango pico de gallo
Recipe tips for quesadilla with steak
- Play with the proportions until you find your favorite mix. Do you love cheese? Add another cup. Pay attention to the budget? Half of the steak.
- Add more veggies or even some black beans for a heartier, more nutritious meal.
- Keep the cheese and other ingredients about 1/4″ – 1/2″ away 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. Some of our favorites are: Mexican Cheese Blend, Monterey Jack, Colby, Cheddar, Gouda, Pepper Jack or even Oaxaca. Mix and match however you like for your Cinco de Mayo meal!
Note – Avoid pre-shredded bagged cheese as the coating used prevents the cheese from melting. If you’re making steak and cheese quesadillas, pre-shredded cheese is the opposite of what you’re aiming for.
Side dish ideas
Fully loaded steak quesadillas don’t need a side dish, but if you want to liven up your plate, here are some side dish ideas:
storage and rewarming
Store the cooked steak quesadillas in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat the pan to medium-high heat. Add the quesadillas and cook on both sides until fully heated. You can also put them in the microwave and cook them in 20-second increments, but the meat will be tough.
Here are some Mexican drinks that would go really well with this dish:
Mexican candy shot
Make the steak:
Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
While the pan is preheating, pat the steak dry and brush evenly with 1 tablespoon olive oil, followed by the Montreal Steak Seasoning.
Place steak in pan and grill 6-7 minutes per side or until your preferred temperature is reached.
Leave to rest for 10 minutes before dicing.
Peppers and Onions:
While the steak is resting, place the peppers and onions in a large mixing bowl and brush evenly with olive oil. Add the garlic powder and salt and mix to coat evenly.
Wipe the pan clean. Add the peppers and onions to the preheated pan and sauté until golden brown, about 5 minutes. Pour onto a plate and set aside.
Make the quesadilla:
Turn the temperature of the pan down to medium-high.
Place the tortilla on a flat surface and build up the layers: On one side of the tortilla, add 1/4 cup cheese, 1/4 cup diced steak, 1/4 the onion and pepper mixture, and 1/4 cup cheese added. Fold the tortilla in half, making sure the edges line up.
(*Note 1) Carefully add the quesadilla to the pan and cook 3-4 minutes per side until the cheese is completely melted. Remove from the heat and set aside.
Repeat until all quesadillas are cooked.
Cut each quesadilla in half and top with your favorite toppings.
Note 1 – For an extra crispy crust, add 1/2 tablespoon butter to the pan (allow to melt) before cooking the quesadilla. Repeat between batches.
Calories: 537kcal | Carbohydrates: 23G | Protein: 40G | Fat: 31G | Saturated Fatty Acids: 12G | Polyunsaturated fat: 3G | Monounsaturated fatty acids: 14G | Cholesterol: 112mg | Sodium: 708mg | Potassium: 617mg | Fiber: 3G | Sugar: 5G | Vitamin A: 1689ie | Vitamin C: 55mg | Calcium: 372mg | Iron: 4mg