Steak & Cheese Quesadillas

Why You’ll Love This Recipe

I love how easily these quesadillas come together and deliver big flavor. Juicy strips of steak paired with melty cheese and optional veggies make them feel indulgent yet homey. They’re customizable, quick to fold and crisp in a skillet, and perfect for leftovers, game nights, or a fuss-free dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb thinly sliced steak (skirt, flank, sirloin; leftover steak works great)

• 1 small onion, diced

• 1 bell pepper (optional), thinly sliced

• 1 Tbsp olive oil (for sautéing steak and veggies)

• Salt, pepper, garlic powder (to taste)

• 8 oz shredded cheese (Monterey Jack, cheddar, or your favorite blend)

• 4 large flour tortillas

• Butter or oil (for toasting)

directions

1. I heat olive oil in a skillet over medium-high heat, add steak strips, season with salt, pepper, and garlic powder, and sauté until browned and cooked through (~4–8 minutes)

2. I add diced onion (and bell pepper if using) to the same pan and cook ~4–5 minutes until softened.

3. I wipe out the pan and heat a little butter or oil over medium. I lay one tortilla down, sprinkle cheese over half, add steak and veggies, then top with more cheese before folding it over.

4. I cook until the bottom is golden (~2–3 minutes), then flip carefully and cook the other side until crispy and the cheese is melted (~2–3 minutes more).

5. I repeat for each quesadilla, then slice into wedges and serve hot.

Servings and timing

• Yield: 4 quesadillas (about 2 wedges each)

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• Use leftover steak or switch up seasonings—try steak, fajita, or taco spice rubs.

• Add sautéed mushrooms, jalapeños, spinach, or carrots to the veggies mix.

• Try different cheeses: pepper jack, Colby‑Jack, provolone, or mozzarella.

• Brush tortillas with garlic butter or top with garlic‑butter-parsley per a flavorful variant.

storage/reheating

I store cooled quesadillas in an airtight container in the fridge for up to 4 days. To reheat, I prefer a skillet over medium heat or an air fryer (~350 °F for 3–5 minutes) to keep them crispy. Microwaving works but makes them soft.

FAQs

Can I use leftover steak or steak cooked another way?

Yes—I often dice leftover steak, toss it with seasonings, and fold it into quesadillas. It’s a great shortcut.

What cheese is best for melting?

Monterey Jack, cheddar, or Colby‑Jack melt beautifully. Provolone and mozzarella also give a stretchy, gooey texture.

Should I cook the veggies separately?

I usually sauté onions and peppers first for added flavor, but you can add them directly raw—though cooked tastes better.

How do I prevent the quesadilla from falling apart?

I sprinkle cheese on both tortilla sides before folding—it acts like glue and helps seal the fillings in place.

Can I freeze assembled quesadillas?

Yes—after cooking and cooling, I wrap them individually and freeze up to 1 month. To reheat, I bake or air-fry until warmed through.

Conclusion

I’m always impressed how these Steak & Cheese Quesadillas come together so quickly yet taste like a treat. They’re cheesy, savory, and endlessly adaptable—from basic night dinners to hearty game-day snacks. I keep the fillings flexible, the cheese melty, and the tortillas golden. They disappear fast every time!