The Ultimate Steak & Cheese Quesadillas Recipe

Crispy, cheesy, and packed with juicy steak — your new favorite weeknight dinner!

If you’re craving something flavorful, comforting, and easy to make, these Steak & Cheese Quesadillas will hit the spot. They’re perfect for busy weeknights, casual get-togethers, or when you simply want something restaurant-quality without leaving your kitchen.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes
• Super Filling: Loaded with protein-rich steak and gooey cheese
• Family-Friendly: Loved by kids and adults alike
• Customizable: Add your favorite veggies or spice it up!

Ingredients

For the Steak:

• 1 pound (450g) skirt steak or ribeye, diced into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt to taste

For the Quesadillas:

• 1 medium onion, thinly sliced
• 2 tablespoons butter or oil (for cooking)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4–6 large flour tortillas

Optional for Serving:

• Guacamole
• Sour cream
• Salsa
• Lime wedges
• Jalapeños

How to Make Steak Quesadillas

Step 1: Cook the Steak

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add diced steak and season with paprika, cumin, garlic powder, black pepper, and salt.
3. Cook for 5–7 minutes until browned and cooked through.
4. Remove from pan and set aside.

Step 2: Caramelize the Onions

1. In the same pan, add a bit more oil or butter.
2. Sauté the onions over medium heat until golden and soft (about 10 minutes).
3. Combine with the cooked steak.

Step 3: Assemble the Quesadillas

1. Heat a clean skillet or griddle over medium heat.
2. On half of a tortilla, layer cheddar cheese, steak-onion mixture, mozzarella, then fold the tortilla in half.
3. Cook 2–3 minutes per side or until golden brown and cheese is melted.
4. Repeat with remaining tortillas.

Serving Tips

Cut quesadillas into triangles and serve hot with:

• A generous scoop of guacamole
• Cool sour cream for balance
• Fresh salsa for a spicy kick
• Lime juice for brightness

Pro Tips for the Best Quesadillas

• Use a mix of cheeses: Cheddar gives flavor; mozzarella gives that satisfying cheese pull.
• Let the steak rest before adding to quesadillas: This keeps it juicy.
• Don’t overload: Too much filling makes flipping harder and can cause soggy quesadillas.
• Use a cast iron or non-stick skillet for best crispiness.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap in foil or plastic and freeze for up to 2 weeks.
• Reheat: In a skillet or toaster oven to maintain crispiness (avoid microwaving if possible).

Nutrition Info (Per Serving – Approximate)

• Calories: 450–550
• Protein: 25–30g
• Fat: 30g
• Carbs: 30g

Want a lower-carb version? Use low-carb tortillas and reduce cheese.

FAQ

Can I use chicken instead of steak?

Absolutely! Swap steak for grilled or shredded chicken for a lighter option.

Can I add vegetables?

Yes — sautéed bell peppers, mushrooms, or corn make great additions.

Are these quesadillas spicy?

Not unless you add heat. Want a kick? Toss in jalapeños or use pepper jack cheese.

Final Thoughts

These Steak & Cheese Quesadillas are everything you want in a meal: cheesy, hearty, easy to make, and ultra-satisfying. Whether it’s a weekday or a special game night, this recipe is guaranteed to impress Homemade Samoas Girl Scout Cookies