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 juiciest, melty and delicious quesadilla ever!

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”.

Using steak leftovers

If you want to use steak leftovers, you just need to slice them as thinly as possible. Then, cook first the onions and peppers, then add the meat, some seasoning, and a splash of water to soften 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.

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

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.

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.

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.

Now, spoon some of the steak mixture 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.

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 is our selection of salsas we recommend for serving:

• Guacamole. Nothing beats a classic, creamy guacamole.
• Fermented jalapeno hot sauce. A mild spicy sauce with a fresh & sweet kick.
• Mango pico de gallo. The traditional recipe gets a sweet twist!
• Fake guacamole. Out of avocados? You don’t need them to make this amazing salsa!

Make it ahead

• You can cook the steak mixture up to 3 days ahead. Allow to cool down, then transfer to an airtight container and store in the fridge.
• If you shredding yourself the cheese, you can also make this day ahead and have it ready for when you cook your beef quesadillas.

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

author Maricruz Avalos

6

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

PRINT RATE PIN

Ingredients 

Cups (US) – Metric

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)

• ▢ guacamole salsa
• ▢ molcajete salsa

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 Information

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

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