Name: Steak Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound skirt steak, diced into 1-inch pieces; 1 tablespoon vegetable oil; 1/2 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 medium onion, diced; 2 cups mozzarella cheese, shredded; 1 1/2 cups Monterey Jack cheese, shredded; 4 burrito-size flour tortillas

Jump to Recipe

If you’re craving something cheesy, savory, and packed with flavor, Steak Cheese Quesadillas might just become your new go-to recipe! There’s something irresistible about melty cheese mingling with juicy steak, all hugged between crispy tortillas—think comfort food with a serious upgrade. I first stumbled upon this recipe during a late-night kitchen adventure, and it has since become a family weeknight favorite. Did you know that quesadillas date all the way back to 16th-century Mexico? They were originally cooked on clay griddles, but today’s steak-and-cheese twist brings this classic right into our modern kitchens.

What makes these Steak Cheese Quesadillas extra special? They’re quick to prepare, incredibly satisfying, and always a crowd-pleaser. Unlike my equally scrumptious Chicken Fajita Quesadillas (another blog favorite!), this recipe packs extra beefy goodness that steak lovers will swoon over. Whether you’re feeding a busy family or just treating yourself, these quesadillas will have everyone coming back for more. Ready to dig in?

What is Steak Cheese Quesadillas?

Let’s have a little fun with the name: Steak Cheese Quesadillas—could it be any more straight to the point? “Quesadilla” comes from the Spanish word for cheese (“queso”), but throw in juicy steak, and now you’ve got the ultimate match-up! Ever wonder who first decided that steak and cheese belonged together inside a tortilla? As they say, the way to a man’s (or woman’s!) heart is definitely through their stomach—and this combo is proof. So, next time someone asks what’s for dinner, just say Steak Cheese Quesadillas and watch everyone come running! Trust me, you won’t want to miss out on making these.

Why You’ll Love This

The biggest highlight of Steak Cheese Quesadillas has to be the incredible combination of tender, juicy steak and loads of melting cheese. Every bite is packed with rich, savory flavors and an oh-so-satisfying pull of mozzarella and Monterey Jack that makes you want more. Making this recipe at home is a smart way to save money—why spend $12 or more at a restaurant when you can create these mouthwatering quesadillas for a fraction of the price? Plus, you get to control the quality of your ingredients and pile on all your favorite toppings like salsa, guacamole, and sour cream. These quesadillas are like cousins to my Homemade Cheesy Beef Nachos, but with the added satisfaction of crisp tortillas and a full meal in every bite. Don’t wait—gather your ingredients and treat yourself to Steak Cheese Quesadillas tonight!

How to Make

Quick Overview

Making Steak Cheese Quesadillas couldn’t be easier or more delicious! With just a handful of everyday ingredients and simple steps, you can have this meal on the table in about 30 minutes—perfect for busy weeknights or a relaxed weekend treat. The standout features are the juicy, well-seasoned steak and the creamy, melty cheese blend. This recipe is all about crisp, golden tortillas and that gooey, cheesy center that makes each bite unforgettable.

Sliced steak cheese quesadillas with melted cheese and steak filling on a plate

Ingredients

1 pound skirt steak, diced into 1-inch pieces
1 tablespoon vegetable oil
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
2 cups mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
4 burrito-size flour tortillas

Step-by-Step

Preheat a large skillet over medium-high heat. While the skillet heats, season the diced steak with the onion powder, salt, and black pepper.
Add the vegetable oil to the hot skillet. Toss in the seasoned steak pieces and spread them out in a single layer. Let them sear for 2-3 minutes without stirring, then cook a few more minutes until browned and cooked through. Remove steak from the skillet and set aside.
In the same skillet, add the diced onion. Sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Remove onions from the skillet and set aside with the steak.
Wipe out the skillet if needed, then lower the heat to medium. Place a flour tortilla in the skillet. Sprinkle 1/4 of the shredded mozzarella and Monterey Jack cheese evenly over half of the tortilla. Top with 1/4 of the cooked steak and onions.
Fold the tortilla over to form a half-moon and press gently. Cook for 2-3 minutes on each side, pressing occasionally, until the tortilla is crispy and golden brown, and the cheese inside has melted.
Remove from the skillet and let rest for 1 minute before slicing into wedges. Repeat with the remaining tortillas and filling to make 4 quesadillas.
Serve warm with your favorite toppings or sides.

What to Serve Steak Cheese Quesadillas With

These savory quesadillas pair perfectly with a variety of sides and drinks. Fresh guacamole and salsa add cool, zesty flavors that balance the richness of the cheese and steak. For extra crunch and color, try a simple side salad loaded with crisp lettuce, cherry tomatoes, and a lime vinaigrette. Mexican-style rice or refried beans are classic choices for a heartier meal. Don’t forget a refreshing drink—an ice-cold lime agua fresca or a chilled Mexican beer are both fabulous options!

Top Tips for Perfecting

If skirt steak isn’t available, flank steak or sirloin work just as well. Trim excess fat and slice thin for even cooking.
Make sure your skillet is hot before adding the steak to get a perfect, caramelized sear.
For extra creamy quesadillas, add a tablespoon of cream cheese to the cheese mixture.
Don’t overload your tortilla with filling—too much will spill out and make flipping tricky.
Watch carefully while cooking; tortillas can go from golden to burnt quickly!
Try using different cheese blends for new flavor combos.

Storing and Reheating Tips

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a nonstick skillet over low heat so the tortilla crisps up without getting soggy—about 2-3 minutes per side. You can also reheat in the oven at 350°F for about 8 minutes. While you can freeze cooked quesadillas for up to 2 months, keep in mind the texture is best when fresh. To freeze, wrap individual quesadilla wedges in plastic wrap, then place in a freezer-safe bag. Reheat from frozen in a skillet or oven until hot throughout.

FAQs

Can I use a different cut of steak?

Absolutely! Flank steak, sirloin, or even leftover roast beef work well—just make sure to slice thin for tenderness.

What’s the best cheese to use if I don’t have mozzarella or Monterey Jack?

Cheddar, pepper jack, or a Mexican cheese blend are delicious substitutions that melt beautifully.

Can I make these quesadillas ahead of time?

You can prep the filling and keep it refrigerated for up to 24 hours. Assemble and cook the quesadillas just before serving for the crispiest results.

Are these quesadillas gluten-free?

If you swap the flour tortillas for your favorite gluten-free variety, the rest of the recipe is naturally gluten-free.

What toppings go best with Steak Cheese Quesadillas?

Sour cream, guacamole, pico de gallo, shredded lettuce, and sliced jalapeños all make fantastic toppings for these gooey, savory quesadillas.

Conclusion

Steak Cheese Quesadillas are everything you want in a comforting, family-friendly meal: juicy pieces of steak, loads of creamy cheese, and that irresistible crunch of toasted tortillas. Not only is this recipe simple to make, but it’s also budget-friendly and a guaranteed crowd-pleaser. Whether you’re hosting a casual get-together or just need a quick dinner fix, this dish promises to leave everyone happier and just a little bit cheesier. Don’t forget to check out some of my other quesadilla and taco recipes—there’s a whole world of flavor waiting for you. Happy cooking!