Seasoned vegetables, juicy steak, and melty cheese come together perfectly in these steak quesadillas! Whether you’re using leftover steak or cooking fresh, this recipe is quick, flavorful, and sure to become a favorite. With the addition of tasty fajita-style veggies and a crispy, golden tortilla, it’s an irresistible combination. For the best results, cook your quesadillas in a nonstick or cast iron skillet with a touch of oil to get that deliciously browned and crunchy exterior. Ready to try your new go-to meal?
Ingredients You’ll Need
The success of this steak quesadilla recipe depends heavily on the quality of the ingredients. Here’s a breakdown of everything you’ll need to make 2-4 quesadillas:
- 2 tsp. cooking oil, divided
- 1/2 green bell pepper, sliced thin
- 1/2 medium onion, sliced thin
- 1/4 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/8 tsp. cayenne pepper (optional, for a bit of heat)
- 1 cup sliced cooked steak, thinly sliced
- 4 (6-inch) flour tortillas
- 2 slices Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Steak Selection
For the steak quesadilla to truly shine, your choice of steak matters. The best cuts for this recipe are those that are both tender and flavorful. Here are some excellent options:
- Skirt steak
- Flank steak
- Tri-tip steak
- New York Strip steak
If you have leftover steak from a previous meal, that works perfectly. If you’re starting from scratch, the key is to cook the steak to medium-rare or your preferred doneness, let it rest, and then slice it into thin strips. For an even faster option, you can use pre-cut beef strips labeled as stir-fry strips or fajita beef.
The Cheese: The Heart of the Quesadilla
A steak quesadilla is only as good as its cheese, and using the right combination is key to achieving that stretchy, melty goodness. We recommend combining shredded cheese and sliced cheese for optimal melt and texture. Here’s a list of the best cheeses to use:
- Oaxaca cheese: Traditional Mexican cheese with excellent melting properties.
- Chihuahua cheese: Another Mexican favorite that is mild and melts smoothly.
- Monterey Jack: Known for its creaminess and ability to melt perfectly.
- Mozzarella: Great for adding a stretchy cheese pull.
- Cheddar: Adds a sharp, rich flavor.
By combining shredded and sliced cheeses, you’ll achieve a rich cheese pull with every bite. The shredded cheese will melt quickly, while the sliced cheese will provide that solid, cohesive stretch.
Step-by-Step Cooking Instructions
Step 1: Prepare the Vegetables
Start by heating 1 teaspoon of oil in a large, non-stick skillet over medium-high heat. Add the sliced bell pepper, onion, and salt. Let them cook undisturbed for about 3-5 minutes until they develop a slight char. Stir in the ground cumin, chili powder, and cayenne pepper (if using). Continue cooking the vegetables, stirring occasionally, until they are softened and fragrant—about another 3-5 minutes.
Step 2: Add the Steak
Once the vegetables are cooked, add the thinly sliced steak to the skillet. Stir the steak in with the vegetables so it can soak up some of the seasoning and heat through. This should take about 2-3 minutes. Once warmed, remove the steak and vegetable mixture from the skillet and set it aside on a plate.
Step 3: Toast the Tortillas
Wipe out your skillet with a paper towel to remove any excess residue. Add 1 teaspoon of oil to the skillet and heat it over medium heat. Place one of the flour tortillas into the skillet, moving it around so that the underside gets fully coated in the oil.
Step 4: Assemble the Quesadilla
Place 1 slice of Cheddar cheese directly onto the tortilla. Spread half of the steak and vegetable mixture evenly over the cheese. Then, sprinkle 1/4 cup of shredded Monterey Jack cheese over the steak. Top with another tortilla and gently press down.
Step 5: Cook the Quesadilla
Let the quesadilla cook undisturbed for about 3-5 minutes, checking occasionally to see if the bottom is browning. Once browned, use two spatulas—one underneath the quesadilla and one on top—to carefully flip it over. Cook for another 3-5 minutes until the second side is golden and crispy.
Step 6: Transfer to Oven
Once the quesadilla is cooked, transfer it to an oven-safe rack placed on a baking sheet. Place it in the oven at 350°F to keep it warm while you cook the remaining quesadillas.
Repeat the process with the remaining ingredients to make a second quesadilla.
Serving Suggestions
Now that your steak quesadillas are ready, it’s time to serve them up with some delicious accompaniments. Here are a few classic and creative options:
- Sour cream: A classic, cooling side that complements the heat of the spices.
- Pico de gallo: Fresh and tangy, it adds a burst of flavor.
- Salsa: Try a traditional salsa or even a smoky chipotle version.
- Creamy horseradish sauce: A surprising yet delightful pairing for steak.
For a more filling meal, serve the quesadillas alongside black bean and corn salsa or a fresh green salad.
Can You Make Steak Quesadillas in an Air Fryer?
Absolutely! If you’re looking to make your steak quesadillas in an air fryer, follow these easy steps:
- Fold the tortillas in half instead of using two whole tortillas. This makes it easier to manage in the air fryer.
- Preheat the air fryer to 400°F.
- Place the quesadillas in the air fryer basket and weigh them down with a light pan lid or something similar to keep the tortilla from getting blown around by the air fryer fan.
- Cook for 5 minutes, then flip and cook for an additional 3-4 minutes until both sides are golden and crispy.
This method is a quick and easy way to get the same crispy, melty quesadilla without needing to use your stove.
Pro Tips for the Best Steak Quesadilla
- Let the steak rest after cooking to allow the juices to redistribute, which keeps it moist and flavorful when reheated.
- Shred your own cheese for the best melt. Pre-shredded cheese is often coated with anti-caking agents, which can prevent it from melting as smoothly.
- Use cast iron or a non-stick skillet for the best results. A cast iron skillet helps to get that beautiful golden brown crust on the tortillas.
This steak quesadilla recipe is everything you need for a flavorful, satisfying meal that’s easy to make but delivers big on taste. Whether you’re using leftover steak or cooking fresh, this recipe combines tender beef, melted cheese, and perfectly seasoned vegetables in a crispy, golden tortilla. Serve it with your favorite sides like pico de gallo, sour cream, or even a creamy horseradish sauce, and you’ve got yourself a winning meal that everyone will love.
FAQs
1. Can I use chicken instead of steak?
Yes, you can substitute chicken for steak in this recipe. Just cook the chicken in the same way you would cook the steak, ensuring it is well-seasoned.
2. Can I freeze steak quesadillas?
Yes, you can freeze them! Simply wrap the cooked quesadillas in foil and store them in an airtight bag. When ready to eat, reheat them in the oven or air fryer.
3. What other vegetables can I add?
You can add sautéed mushrooms, spinach, or even jalapeños for extra flavor and texture.
