Steak Quesadillas

Those steak quesadillas are the best quick dinner or appetizer for any weekday or game day. A flour tortilla is filled with cheese and steak sautéed with onions and jalapeños to deliver the most juicy, melty and delicious quesadilla ever!

Steak quesadillas piled on a white cutting board.

Are steak quesadillas from Mexico?

As authentic as can be, steak quesadillas are a thing in Mexico. Many taco stands will serve them either with flour tortillas (as in this recipe) or with corn tortillas. Depending on the type of meat used, the name changes slightly, so if you’re in Mexico and you want to eat a steak quesadilla in one of those stands in the street, just ask for a “quesadilla con bistec” or a “gringa con bistec”.

Easy beef quesadillas with guacamole.

Using steak leftovers

If you want to use steak leftovers, you just need to slice as thinly as possible. Then, cook first the onions and peppers, then add the meat, some seasoning and a splash of water to soft the meat a bit. Cook for 3 or 4 minutes then use the mixture as the recipe calls.

The key, season your meat properly

You don’t need lots of cumin, oregano or other “mexican” seasonings to flavor your steak. Balance is the key, those below are the spices I used. You can also skip or sub the ones you don’t like or have, just remember, balance.

Ingredients for steak marinade.

Tips for the most juicy, tender and delicious steak and cheese quesadilla.

  • Slice your meat thinly.
  • Don’t skip the marinade. Spices adds not only flavor but also helps the meat to tenderize.
  • Add a little bit of water to the vegetables when you add them, so the meat won’t dry out while the veggies are cooking.
Opening a gooey steak quesadilla on a cutting board.

The Step By Step Recipe

Place meat in a medium bowl and season with garlic, cumin, pepper, chipotle or paprika powder, and salt. Add oil and mix to coat well the meat. Cover and allow to rest for 20 minutes.

Beef steak marinating on a bowl.

Heat a cast iron skillet or a non-stick pan over medium heat. Add meat and cook stirring constantly until no longer pink but there are still liquids in the pan.

Steak cooking on a pan.

Add onions and jalapeño peppers, a splash of water and cook stirring constantly for about 10 minutes or until meat is browned and onions are soft and translucent. Cover and set aside.

Cooked steak with onions and jalapeno peppers.

Make the steak quesadillas

Heat a iron cast skillet or comal over medium-low heat. Brush the skillet with a little oil, then place a flour tortilla and top with cheese.

A flour tortilla on a comal with some cheese on top.

Now, spoon some of the steak mixture and a little more cheese on top.

A flour tortilla with cheese and steak with onions and peppers.

Carefully, fold the quesadilla and keep cooking flipping it from time to time until both sides are slightly crispy and browned.

A collage of cooking a steak quesadilla.

Remove the steak quesadilla from the skillet and cut it in half.

Repeat the steps with all ingredients until they’re gone. Serve with your favorite salsa and toppings.

Recipe Notes

  • Place your meat to marinate as first thing to do. So you do other things, like preparing the vegetables, shredding the cheese, making salsas, etc. You can even marinate it overnight if it’s more convenient for you.
  • You can use corn or flour tortillas as long as they’re about medium size (6-inch /15cm) each. Is ok also to use bigger tortillas, but you either make more steak filling or make less quesadillas.
  • Make sure to keep the heat at medium-low. Flour tortillas burn easily if the heat is too high.

How To Serve

You can serve those gooey steak quesadillas with a variety of toppings such as salsa, Mexican crema and lettuce on the side. Here are our selection of salsas we recommend for serving:

Steak quesadillas with guacamole.

PRO TIP: You can make those delicious steak quesadillas with blue corn tortillas. Head over our recipe and learn more about how to make them!

Steak Quesadillas

Flour tortillas filled with cheese and a mixture of steak, jalapenos and onions. Then cooked until tortillas are crispy and the filling melts to godness!
PREP 15 minutes
COOK 30 minutes
TOTAL 45 minutes
5 from 1 vote
Print Pin Rate
Servings: 6
Author: Maricruz

Ingredients 

For taco meat

  • 1 lb beef loin (cut into thin strips)
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp pepper
  • 1 Tbsp chipotle powder (or smoked paprika)
  • 1 large white onion (sliced)
  • 3 large jalapeño peppers (veins and seeds removed, sliced)
  • 2 Tbsp vegetable oil
  • salt

For taco quesadillas

  • 6 flour tortillas (read notes)
  • 2 ½ cups grated melty cheese (Oaxaca, asadero, monterey jack, mozzarella, etc.)
  • vegetable oil (as needed)

For serving (optional)

Instructions

  • Place steak in a medium bowl. Add garlic, cumin, pepper, chipotle or paprika powder, and salt. Add oil and mix to coat well the meat.
  • Cover and allow to marinate for 20 minutes.
  • Heat a non-stick pan (or comal) over medium heat. Cook meat stirring constantly until no longer pink but there are still liquids in the pan.
  • Add onions and jalapeño peppers, a splash of water and cook stirring constantly for about 10 minutes or until meat is browned and onions are soft and translucent. Cover and set aside.

Make the steak quesadillas

  • Heat an iron cast skillet or comal over medium-low heat. Brush the skillet with a little oil, then place a flour tortilla and top with cheese.
  • Spoon some of the steak and a little more cheese on top.
  • Carefully, fold the quesadilla and keep cooking flipping it from time to time until both sides are slightly crispy and browned.
  • Remove the steak quesadilla from the skillet and cut it in half.
  • Repeat the steps with all ingredients until they’re gone. Serve with your favorite salsa and toppings.

NOTES

  • Place your meat to marinate as first thing to do. So you do other things, like preparing the vegetables, shredding the cheese, making salsas, etc. You can even marinate it overnight if it’s more convenient for you.
  • You can use corn or flour tortillas as long as they’re about medium size (6-inch /15cm) each. Is ok also to use bigger tortillas, but you either make more steak filling or make less quesadillas.
  • Make sure to keep the heat at medium-low. Flour tortillas burn easily if the heat is too high.
Nutrition
Calories: 380kcal | Carbohydrates: 20g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 424mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 3mg
Don’t miss any recipe.Subscribe for free to our Newsletter!

DID YOU ENJOY THIS STEAK QUESADILLAS RECIPE? Please, don’t forget to rate it and leave a comment below, I’d love to hear from you! Also, remember that you can share it using the buttons below and follow this blog on PINTERESTINSTAGRAMFACEBOOK and YOUTUBE!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    Super delicious recipe! I have had steak quesadillas many times but the meat was always missing “something” and I think the chipotle powder gives that kick that’s missing in many recipes. I served mines with salsa ranchero and fries on the side, my family of 6 devoured them!

  2. Can’t wait to try these! I love steak quesadillas and are always my first option when I end with steak leftovers in the weekend. Thanks for writing down the instructions to make them also with leftovers.