Description
These steak & cheese quesadillas are packed with savory beef, sautéed onions, and melty cheese—perfect for a quick and satisfying meal.
Ingredients
1 lb thinly sliced steak (skirt, flank, or sirloin; cooked leftovers work too)
1 small onion, diced
1 bell pepper, thinly sliced (optional)
1 Tbsp olive oil (for sautéing)
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)
Instructions
Heat olive oil in a skillet over medium-high heat. Add steak, season with salt, pepper, and garlic powder, and sauté until browned and cooked through (4–8 minutes).
Add onion and optional bell pepper; cook until softened, about 4–5 minutes.
Wipe the pan clean and heat a bit of butter or oil over medium heat.
Place a tortilla in the pan, sprinkle cheese on one half, add steak and veggies, then more cheese. Fold the tortilla in half.
Cook 2–3 minutes per side, or until golden and cheese is melted.
Repeat with remaining tortillas. Slice into wedges and serve hot.
Notes
Use leftover steak or substitute with rotisserie chicken or cooked ground beef.
Try different cheeses like pepper jack, Colby Jack, provolone, or mozzarella for variation.
Add mix-ins like mushrooms, spinach, jalapeños, or garlic butter for extra flavor.
Best enjoyed fresh, but they also reheat well in a skillet or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snack
- Method: Sautéing, Pan-toasting
- Cuisine: Tex-Mex, American
