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Stacked cheesy Steak Quesadillas filled with tender steak, melted cheese, and sautéed vegetables, garnished with fresh cilantro, showcasing the ultimate Steak Quesadilla Recipe.
Sarah Paulson

Steak Quesadilla Recipe

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A flavorful steak quesadilla recipe with marinated steak, melted cheese, and sautéed vegetables. Perfect for a satisfying meal with a crispy, golden finish.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 quesadillas
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1 pound flank steak or skirt steak
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
Quesadilla Assembly
  • 6 large flour tortillas
  • 2 cups Mexican cheese blend shredded
  • 1 medium onion thinly sliced
  • 1 bell pepper thinly sliced
  • 2 tablespoons butter for cooking

Equipment

  • Cast Iron Skillet or Grill Pan
  • Large skillet
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Tongs
  • Spatula

Method
 

Marinate Steak (30 min - 4 hours)
  1. Mix marinade ingredients together.
  2. Coat the steak evenly and place in a sealed container.
  3. Refrigerate for 30 minutes to 4 hours.
Cook Steak
  1. Remove steak from the marinade and pat dry.
  2. Cook on a hot skillet or grill pan for 4-5 minutes per side, depending on thickness and preferred doneness.
  3. Let the steak rest for 10 minutes, then slice against the grain.
Prepare Vegetables
  1. Sauté onions and bell peppers until soft.
  2. Season with salt and pepper to taste, then set aside.
Assemble Quesadillas
  1. Butter one side of a tortilla and place it butter-side down in a large skillet over medium heat.
  2. Layer ingredients as follows: a layer of cheese, cooked steak slices, sautéed vegetables, and another layer of cheese.
  3. Fold the tortilla in half.
Cook Quesadillas
  1. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and crispy.
  2. Let it rest for 1 minute before cutting.

Nutrition

Calories: 480kcalCarbohydrates: 35gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 12gCholesterol: 65mgSodium: 677mgFiber: 3gSugar: 2g

Notes

  • Use room temp tortillas
  • Don't overfill
  • Medium heat for perfect crisp
  • Let steak rest before slicing
  • Use freshly grated cheese

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