Description
These Steak & Cheese Quesadillas are the ultimate comfort food — crispy golden tortillas packed with juicy steak, melted cheese, sautéed onions and peppers, and finished with a dollop of sour cream or your favorite dipping sauce. Perfect for weeknight dinners, game day, or anytime you’re craving cheesy goodness!
Ingredients
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1 lb flank steak or sirloin, thinly sliced
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1 tbsp olive oil
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1 small onion, thinly sliced
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1/2 red bell pepper, diced
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1/2 yellow bell pepper, diced
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1 tsp garlic powder
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1/2 tsp paprika
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Salt and black pepper to taste
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1 1/2 cups shredded Mexican blend cheese (or cheddar + mozzarella)
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4 large flour tortillas
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2 tbsp butter or oil (for pan frying)
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Optional: sour cream, salsa, guacamole, or chopped cilantro for topping
Instructions
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Cook the Steak:
In a skillet over medium-high heat, add 1 tbsp olive oil. Sauté the sliced steak with garlic powder, paprika, salt, and pepper until browned and cooked through (about 5–7 minutes). Remove from pan and set aside. -
Sauté the Veggies:
In the same pan, add a little more oil if needed and cook the onions and bell peppers until soft and slightly caramelized, about 5–6 minutes. -
Assemble the Quesadillas:
On half of each tortilla, layer steak, sautéed veggies, and a generous handful of shredded cheese. Fold over the other half of the tortilla to create a half-moon shape. -
Cook the Quesadillas:
Heat a clean skillet over medium heat and add a little butter or oil. Cook each quesadilla for 2–3 minutes per side until golden brown and crispy, and the cheese is melted inside. -
Slice & Serve:
Let quesadillas rest briefly before slicing into wedges. Serve hot with sour cream, salsa, or guacamole.
Notes
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For extra flavor, marinate the steak in lime juice, garlic, and cumin for 30 minutes before cooking.
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You can also use shredded leftover roast beef or cooked steak slices.
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Make it spicy by adding jalapeños or a drizzle of hot sauce inside the quesadilla.
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To make it kid-friendly, skip the peppers or add more cheese!