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Steak Quesadillas

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close up shot of steak quesadilla recipe stacked on top of each other on a plate
This steak quesadilla Recipe is loaded with steak, colorful veggies, and warm gooey cheese.  Easy to make for a hearty lunch or easy dinner.
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Table of Contents
  1. STEAK QUESADILLA RECIPE INGREDIENTS
  2. STEAK QUESADILLA SUBSTITUTIONS AND ADDITIONS
  3. HOW TO MAKE A STEAK QUESADILLA
  4. HOW TO SERVE STEAK QUESADILLAS
  5. STEAK AND CHEESE QUESADILLAS STORAGE
  6. STEAK CHEESE QUESADILLA FAQ
  7. MORE RECIPES YOU'LL LOVE
  8. JUMP TO RECIPE
  9. MORE FAVORITES YOU'LL LOVE

This hearty steak quesadilla recipe is full of seasoned steak, tender veggies, and oozing with cheese, all in crispy tortillas. A Mexican classic that is perfect for an easy weeknight dinner. 

There are so many ways to make quesadillas, and there are so many things you can put inside. Try our Blooming Quesadilla Ring and Sheet Pan Quesadillas for a crowd or our Spinach Artichoke Quesadillas for the family.

close up shot of steak quesadilla recipe stacked on top of each other on a plate

MORE STEAK RECIPES:
Steak Marinade | Garlic Butter Steak and Potato Skillet


STEAK QUESADILLA RECIPE INGREDIENTS

steak quesadilla recipe raw ingredients that are labeled

You will need:

  • 1 tablespoon canola or olive oil
  • 1 pound top sirloin steak, sliced in thin strips
  • ½ red onion, sliced
  • 1 green bell pepper, sliced
  • 2 teaspoons Creole seasoning or Season All
  • 1 teaspoon thyme, dried
  • 1 teaspoon rosemary, dried
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 24 slices provolone cheese
  • 3 large flour tortillas

PRO TIP:

Depending on your tastes, you could season this to your preference. If you like something a little more than Season All or Creole seasoning, use your favorite blend. For a bit more spice, you could also add chili powder, dashes of hot sauce or even taco seasoning to your spice mix. As long as you have the basics down, which is the steak, mixed with veggies and cheese, it can be very flexible.

PRO TIP:

Flour tortillas are far more pliable than corn tortillas, so make sure to use store-bought or homemade flour tortillas for this recipe.

STEAK QUESADILLA SUBSTITUTIONS AND ADDITIONS

Meat: You could choose other cuts of beef for this recipe. Try flank steak or skirt steak for a couple of other options. Chicken would also work well with the spices used to season the meat in this recipe.

Cheese: There are so many great options for cheese in this recipe: Tex Mex, Monterey Jack, jalapeno-infused cheese, pepper-jack, or cheddar. Shredded cheese will melt faster than the slices.

Veggies: You could use red or yellow bell peppers or other types of onions if you prefer or have them on hand instead.

HOW TO MAKE A STEAK QUESADILLA

STEP ONE: Take half of the Creole seasoning, thyme, rosemary, garlic powder, and black pepper then put into a sealable bag and mix together. Add the steak strips and mix to coat all over evenly.

PRO TIP:

If this recipe becomes a family favorite, mix up a large batch of this spice mixture, store the blend in an airtight container for next time, and then use 5 ½ teaspoons of seasoning each time.

steak quesadilla recipe process shot of sirloin strips in a ziploc bag

STEP TWO: Add the canola oil to a large nonstick skillet and heat over medium heat.

STEP THREE: Add the seasoned sirloin strips to the hot pan and cook for 2 to 3 minutes, continuously stirring using tongs. Once browned, remove the steak pieces from the skillet and drain any liquid.

steak quesadilla recipe process shot of sirloin being cooked in a skillet

STEP FOUR: Add the onion, bell pepper, and remaining seasoning then cook until soft – about 3 to 5 minutes. Once done, remove the sauteed onions and peppers from the skillet and use paper towels to wipe out the skillet (you can use it again for this next step).

steak quesadilla recipe process shot of sirloin and pepper in a skillet

STEP FIVE: Place one of the tortillas in the pan and lay 8 slices of cheese on top in a single layer evenly spaced to cover most of the tortilla.

PRO TIP:

Using one tortilla and folding it in a half-moon rather than using two tortillas makes it much easier to flip.

PRO TIP:

If you have a griddle that works well, you can use that instead of the large skillet. Anything that has an even heat will work.

STEP SIX: Place over medium-low heat and wait until you see the cheese starting to melt a little.

PRO TIP:

Make sure not to have the heat too high (medium works best) as the quesadilla may burn on the outside and not cook enough on the inside.

STEP SEVEN: Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes.

steak quesadilla recipe process shot of quesadilla in a skillet

STEP EIGHT: Fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer – flipping to get the other side of the tortilla. It only needs to warm everything through evenly.

steak quesadilla recipe process shot of quesadilla in a skillet

STEP NINE: Remove from the heat and cut in half. Continue with the remaining tortillas. One slice of these southwest steak quesadillas should be enough for most people.

HOW TO SERVE STEAK QUESADILLAS

Serve up your steak and cheese quesadillas immediately with your favorite dipping sauces, including sour cream, pico de gallo, guacamole, salsa, or white queso dip. Homemade quesadillas are also yummy with a side of soup such as taco soup or hamburger soup or some of our Spanish rice.

Add a cold drink such as iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea and fruit salsa with cinnamon chips for dessert.

STEAK AND CHEESE QUESADILLAS STORAGE

IN THE FRIDGE: Once cooled completely, they should be refrigerated and are good for up to 5 days in an airtight container or wrapped in plastic wrap.

IN THE FREEZER: These steak fajita quesadillas freeze well and in a freezer-safe container can keep for up to 3 months.

REHEATING: When reheating, it’s best to use the microwave, or you can even put it back into a skillet. I tried the air fryer, and it does work, but it has it a little too crispy before the inside is warmed.

overhead shot of steak quesadilla recipe on a wooden board

Melted cheese, seasoned vegetables and strips of steak in a handheld Philly cheesesteak-style quesadilla gives you a fantastic and yummy meal.

STEAK CHEESE QUESADILLA FAQ

Can I use corn tortillas for this recipe?

We would recommend flour tortillas for quesadillas since they are more pliable than corn.

Can I keep leftover quesadillas in the fridge?

You can keep leftovers in an airtight container for up to 5 days in the fridge. They will also freeze well for up to 3 months.

How do I reheat quesadillas?

You can reheat your quesadilla in the microwave or in a skillet until warmed through.

What is good in quesadillas?

The sky’s the limit as to what you put in a quesadilla. Most recipes include a protein – ham, steak, or chicken, vegetables, and plenty of cheese.

What’s the best cheese for quesadillas?

There are a few great cheese choices for quesadillas. Cheddar cheese, Mexican cheese blend, mozzarella, Colby-Jack, or gouda all melt well, making them perfect for quesadillas.

How do you flip a quesadilla?

When making a quesadilla, we recommend adding your ingredients to half of the tortilla and folding it over. Once it is ready to be flipped, slide a spatula under the half-moon tortilla and carefully flip it over on the fold.

What is the best meat for steak quesadillas?

Sirloin steak is the best meat for quesadillas, but you can also opt to use skirt steak or flank steak as well.

MORE RECIPES YOU’LL LOVE

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close up shot of steak quesadilla recipe stacked on top of each other on a plate

Steak Quesadilla Recipe

5 from 2 votes
This steak quesadilla Recipe is loaded with steak, colorful veggies, and warm gooey cheese.  Easy to make for a hearty lunch or easy dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • 1 tablespoon canola oil
  • 1 pound top sirloin thinly sliced
  • ½ red onion sliced
  • 1 green bell pepper sliced
  • 2 teaspoons creole seasoning or Season All
  • 1 teaspoon thyme dried
  • 1 teaspoon rosemary dried
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 24 slices provolone cheese
  • 3 large flour tortillas

Instructions
 

  • Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper then put into a sealable bag. Mix together.
  • Add the sirloin strips and mix to coat all over evenly.
  • Add the canola oil to a large skillet and heat over medium heat.
  • Add the seasoned sirloin strips and cook for 2 to 3 minutes, continuously stirring using tongs.
  • Once browned, remove the meat from the skillet and drain any liquid.
  • Add the onion, bell pepper, and remaining seasoning. Cook until soft, which will take about 3 to 5 minutes.
  • Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
  • Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
  • Place over a low-medium heat and wait until you see the cheese starting to melt a little.
  • Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer – flipping to get the other side. It only needs to warm everything through evenly.
  • Remove from the heat and cut in half.
  • Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, and lettuce.

Nutrition

Calories: 440kcal | Carbohydrates: 12g | Protein: 38g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 812mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 615mg | Iron: 2mg
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  1. Gina says

    5 stars
    Followed recipe exactly..just delicious, turned out better than my favorite Mexican restaurant. Thank You. 😍