Steak & Cheese Quesadillas – Crispy, Cheesy, and Unbelievably Satisfying!
Looking for the ultimate comfort food that’s quick to make, packed with flavor, and guaranteed to please everyone at the table? Look no further. These steak and cheese quesadillas are everything you crave: crispy on the outside, melty on the inside, and bursting with juicy steak and gooey cheese. Perfect for weeknight dinners, game-day snacks, or lazy weekend lunches.
Why You’ll Love This Recipe:
- Quick and easy – ready in under 30 minutes!
- Loaded with protein and cheesy goodness
- Family-friendly and kid-approved
- Minimal ingredients, maximum flavor
- Ideal for using up leftover steak
- Customizable with your favorite add-ins
Ingredients You’ll Need:
- 1 lb (450g) thinly sliced steak (ribeye or flank steak is ideal)
- 1 tbsp butter or cooking oil
- 1 small onion, thinly sliced
- 1 bell pepper, sliced (optional, for extra flavor and color)
- Salt, black pepper, garlic powder – to season
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 4 large flour tortillas
Step-by-Step Instructions:
1. Prepare the Steak Filling:
In a large skillet over medium-high heat, melt the butter or heat the oil. Add the sliced onion and optional bell pepper. Sauté until softened and slightly caramelized (about 5 minutes).
Add the steak to the skillet. Season generously with salt, pepper, and garlic powder. Cook until the steak is nicely browned but still juicy. Remove from heat and set aside.
2. Assemble the Quesadillas:
Place one tortilla in a clean skillet or on a flat surface. Sprinkle a layer of shredded cheese on half of the tortilla. Add a generous spoonful of the steak mixture, then top with more cheese. Fold the tortilla in half like a taco.
Alternatively, for bigger portions, use two tortillas stacked like a sandwich.
3. Cook Until Golden and Crispy:
Transfer the quesadilla to a skillet over medium heat. Cook for 2–3 minutes on each side or until golden brown and the cheese has fully melted.
Repeat with the remaining tortillas and filling.
4. Slice and Serve:
Cut the quesadillas into wedges using a sharp knife or pizza cutter. Serve immediately while hot and gooey.
Recommended Dipping Sauces:
- Sour cream
- Salsa (mild, medium, or hot)
- Ranch dressing
- Guacamole
- Chipotle mayo
Tips & Variations:
- Spicy twist: Add jalapeños or crushed red pepper flakes.
- Extra creamy: Add a layer of cream cheese before folding.
- More veggies: Try mushrooms, corn, or spinach.
- Low-carb version: Use low-carb tortillas and skip onions.
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Toast on a skillet or use an air fryer to keep them crispy (avoid microwaving if you want to preserve the crunch!).Homemade Samoas Girl Scout Cookies