I use tender flank steak and a handful of flavorful seasonings to make the best steak quesadilla ever. My recipe comes together in just about 30 minutes and is super easy to customize!
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My Easy Steak Quesadilla Recipe
I’m all about Taco Tuesday, but sometimes I get bored with the same old thing. So, on a recent Tuesday night, I was faced with a conundrum. I wanted to keep it Mexican-inspired but was craving something different. Suddenly it hit me: steak quesadillas!
I ducked my head into my husband Ben’s home office and asked, “How would you feel about homemade quesadillas tonight instead of tacos?” He grinned without pulling his eyes from the screen. “I would feel really good about it!”
My kiddos and I got to work (I love spending time with them in the kitchen). I gathered our favorite toppings and asked them to set the table, and dinner was served.
No one asked where the tacos were, which I take as a good sign!
Want more steak recipes but in the mood for something different? Don’t miss my crock pot cubed beef, slow cooker flank steak, round steak, steak fajitas, easy steak marinade, and carne asada quesadilla!
What is the best cut of steak for this quesadilla recipe?
The best cut of steak for this recipe is flank steak, thanks to its tenderness and flavor — that’s why I chose it! That said, skirt steak, sirloin, or ribeye could all be used. They each have a slightly different taste and texture, so don’t be afraid to experiment.
Steak Quesadillas Ingredients
- Flank steak – I used flank steak because it’s rich and tender, but skirt steak, sirloin, and ribeye will work too
- Seasonings – I use chili powder, cumin, paprika, garlic powder, and salt to give it that true quesadilla taste
- Colby jack cheese – this gives it a nice mild yet cheesy flavor, but a Mexican blend or cheddar will work too
- Vegetable oil – for pan frying the quesadillas
- Flour tortillas – I used burrito sized ones
- Lettuce, Sour Cream, Salsa, Chopped Tomatoes, Chopped Onions, Cilantro, Salsa Verde – optional toppings
How to Make a Quesadilla
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the salt, cumin, chili powder, paprika, and garlic powder, then use it to season both sides of the steak.
STEP TWO: Heat vegetable oil in a large skillet over medium heat and cook the steak for about 4-6 minutes on each side. Let it rest, then slice thinly against the grain.
STEP THREE: Add more oil to the skillet and add a flour tortilla. Sprinkle cheese on one half, add the steak, then add more cheese on top. Fold and allow the quesadilla to cook for about 2 minutes on each side.
STEP FOUR: Repeat with the remaining ingredients. Slice with a sharp knife, serve warm with a variety of toppings, and enjoy!
Tips for the Best Steak Quesadillas
- When seasoning the raw flank steak, I always make sure to actually rub the seasoning into the meat. This helps the flavors really sink in!
- The internal temperature of the steak needs to be between 140-145 degrees F for medium doneness. As a note, medium-well is 150 degrees F, and well-done is 160 degrees F. I’m a medium person myself, but any level of doneness works here.
- Remember to let the steak rest for at least 5 minutes after cooking to lock in all of those yummy juices! It keeps the meat moist and flavorful and helps prevent it from drying out when reheated in the quesadilla.
- A cast-iron skillet or heavy-bottomed griddle is best here. Both retain heat better than other options, ensuring the tortillas crisp up instead of burn. I love my old reliable cast-iron skillet — I use it practically every day!
- Slice the steak thinly and against the grain to keep the meat tender and easy to bite into. There’s nothing worse than getting a big chunk of steak stuck in between the teeth.
Steak Quesadilla Variations and Substitutions
- Those who know me and my hubs know how much we love our spicy food. I almost always add a dash or two of hot sauce to the cheese layer! Sliced jalapenos would also add a lot of heat.
- This is a great way to use up any leftover steak in the fridge! Any cut can be used, really. Ribeye, sirloin, or even grilled steak tips would work great.
- Colby Jack is one of my favorite cheeses, but that’s not the only option. Sharp cheddar, Monterey Jack, or Pepper Jack are a few of my other go-to’s.
- Veggies are more than welcome here too. Sautéed onions, bell peppers, or mushrooms would bulk everything up and add more flavor and texture.
- Add some scrambled eggs to the cheese layer and enjoy this in the morning. It tastes like a steak breakfast quesadilla from Taco Bell!
What to Serve with this Cheesy Quesadilla Recipe
Sometimes I’ll really load up on the toppings — plus some extra mango habanero salsa — and enjoy these quesadillas on their own. Other times, I make a feast and pair them with twice baked potatoes, Cajun corn on the cob, Mexican mac & cheese, and jalapeno poppers in the oven. It all depends on what I’m in the mood for!
Steak Quesadilla FAQs
What should I do with leftover steak quesadillas?
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. When I’m ready to enjoy them, I simply reheat them right back in the skillet until crispy.
Can I make steak quesadillas in the air fryer?
Yes! I suggest following my air fryer flank steak recipe but be sure to use the seasonings I outline here instead. Then, assemble the quesadillas and pop them back into the air fryer to finish cooking. 5-7 minutes at 375 degrees F should be enough to melt the cheese and brown the tortillas.
What’s the difference between quesadillas and fajitas?
Quesadillas are grilled tortillas filled with cheese and fillings like steak and vegetables. Fajitas typically involve serving grilled meat with tortillas and other toppings like sautéed onions and peppers. The difference is slight, but it’s there!
Why isn’t my cheese melting on my steak quesadilla?
I find the cheese doesn’t melt well when I use the pre-packaged bags of shredded cheese. Shredding a block myself does involve a bit more work, but it’s worth it every time. It melts so much better.
More Easy Dinner Recipes
Easy Steak Quesadilla
Equipment
Ingredients
- 1 pound flank steak
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- ¼ teaspoon paprika
- 1/2 teaspoon garlic powder
- 14 ounces colby jack cheese shredded
- 3 tablespoons vegetable oil
- 6 burrito size flour tortillas
- Optional Toppings Lettuce, sour cream, salsa, chopped tomatoes, chopped onions, cilantro, salsa verde
Instructions
- Combine the salt, cumin, chili powder, paprika, and garlic powder in a small bowl, then season both sides of the steak with it, rubbing it into the meat.
- Heat a large skillet on the stove top with 1 tablespoon of oil. Cook the steak for about 4-6 minutes on each side (depending on its thickness) until an instant-read thermometer reads 140-145 degrees. 140 degrees is medium doneness.
- Let it rest for at least 5 minutes, and then thinly slice against the grain.
- Heat the skillet on medium heat again and add another tablespoon of oil. Once it is nice and hot, add a flour tortilla and sprinkle cheese on one half of the tortilla, layer steak on top of that, and then add more cheese on top of the steak. Fold the tortilla over and allow it to cook for about 2 minutes on each side until the tortilla is crispy and the cheese is melted.
- Continue cooking quesadillas, only adding oil if needed.
- Slice, top with your favorite toppings, and enjoy!
Notes
- The best cut of steak for this recipe is flank steak, but skirt steak, sirloin, or ribeye could all be used.
- This is a great way to use up any leftover steak in the fridge!
- A cast-iron skillet or heavy-bottomed griddle is best here. Both retain heat better than other options, ensuring the tortillas crisp up instead of burn.
- Slice the steak thinly and against the grain to keep the meat tender and easy to bite into.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them right back in the skillet until crispy.
- Air fryer directions: Cook the quesadillas in a preheated air fryer at 375 degrees for about 5-7 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
