Steak & Cheese Quesadillas

Steak and cheese quesadillas are perfect for weeknights family gatherings or when you want something hearty and fast with gooey cheese pull and savory steak in every bite I started making these as a way to use up leftover grilled steak After one batch they instantly became a repeat request at home Everyone grabs slices straight from the pan and the kitchen fills with the amazing aroma of caramelized veggies and melty cheese

The first time I made these was after a Sunday barbecue We had extra steak and I wanted to surprise everyone with something cheesy They were gone before I could even grab a second slice

Gather Your Ingredients

• Beef steak like sirloin or flank sliced thin: Choose cuts with some marbling for tenderness Look for bright red color and avoid any that look gray
• Olive oil: Brings out the flavor of the steak and helps sauté veggies Choose extra virgin for best taste
• Small onion sliced thin: Yellow onions caramelize beautifully and add sweetness
• Green bell pepper sliced thin: Gives crunch and color Select peppers that are firm and shiny without wrinkles
• Garlic powder: Adds warmth and depth always check for freshness in your spice jars
• Salt and pepper: Brings all the flavors together and balances out the rich cheese Use fresh ground black pepper if you can
• Shredded cheddar cheese: Melts into a tangy layer Pick sharp for best flavor and always check for creamy texture
• Shredded mozzarella cheese: Melts perfectly creamy and stretchy Look for lowmoisture partskim blocks that you can shred yourself for best melt
• Large flour tortillas: Make sure they are soft and pliable for easy folding Look for fresh tortillas with no cracks
• Cooking spray or extra oil for the skillet: Prevents sticking and helps give the quesadillas that perfect golden crust

How to Make It

Prep the Steak:

Start by slicing your steak against the grain as thin as possible This helps the steak cook quickly and keeps it tender Pat the slices dry with a paper towel so they brown well in the pan

Cook the Steak:

Heat olive oil in a large skillet over mediumhigh heat Once hot add steak slices and season with garlic powder salt and pepper Let the steak cook undisturbed for about two minutes to sear Flip and cook an additional two to three minutes until browned and cooked through Remove the steak and set aside

Sauté the Veggies:

In the same skillet add a touch more oil if it looks dry Toss in the sliced onion and green bell pepper Sprinkle with a bit of salt to draw out moisture and cook over medium heat Stir every minute until onions are soft edges on the pepper start to blister and you smell a gentle sweetness about four to five minutes Remove from heat

Assemble Each Quesadilla:

Lay one tortilla flat Spread a generous layer of cheddar and mozzarella cheese over half the tortilla Top with a single layer of steak then spoon on some sautéed onions and peppers Add another light sprinkling of cheese to act as glue and carefully fold tortilla in half

Cook Quesadillas Until Golden:

Heat a clean skillet over medium Spray or brush with oil for a crisp crust Gently place the folded quesadilla in the pan Press lightly with a spatula and let cook undisturbed for two to three minutes Check for goldenbrown spots before flipping Cook the other side until the cheese is melted and the tortilla is crisp Repeat for all tortillas

Slice and Serve:

Transfer quesadillas to a cutting board and let them sit for one minute before slicing into wedges for neater edges Serve immediately with sour cream salsa or guacamole for dipping

Cheddar is my top cheese for these because of its sharp flavor and melting ability Once I swapped in pepper jack for a barbecue and the kick was just right My kids always ask for extra cheese so I had to start buying double whenever I plan these

Flavor Boosters

This recipe is forgiving and versatile If you do not have steak try thinly sliced chicken rotisserie chicken or even portobello mushrooms for a vegetarian take Swap bell peppers for poblanos or add in red onions for a bolder taste For cheese you can use Monterey Jack provolone or a spicy blend as well as classic cheddar and mozzarella

Serving Suggestions

These pair perfectly with a side salad loaded with avocado or a fresh cilantro lime slaw Dipping options are endless from classic salsa to creamy jalapeño ranch Warm tomato soup or spicy black beans round out a cozy meal for any weather

Creative Twists

Quesadillas have roots in Mexican cuisine as a quick street food usually with cheese and sometimes meat Steak and cheese is an American comfort spin bringing together hearty steakhouse flavors with melty classics I love seeing how each family puts its own stamp on this dish

One more tip is to let the quesadillas rest one minute before slicing This helps all the cheese and steak set up for that perfect clean wedge every time Your friends and family will ask for these again and again whether for a casual dinner or special celebration

Common Questions About This Recipe

→ What cut of steak works best for quesadillas?

Sirloin or flank steak are both ideal as they're tender when thinly sliced and cook quickly, making them perfect for quick meals.

→ How do you get the cheese to melt perfectly?

Use a combination of cheddar and mozzarella, and cook over medium heat to avoid burning while allowing the cheese to fully melt.

→ Can I add other vegetables?

Absolutely! Sliced mushrooms, jalapeños, or roasted corn can enhance the flavor and add extra texture to your quesadillas.

→ What dipping sauces go well?

Sour cream, salsa, and guacamole are classic choices, offering creamy, tangy, or spicy notes to complement the filling.

→ How do I keep quesadillas crispy?

Use a hot, lightly oiled skillet and avoid overfilling. Cook in batches so the tortilla stays golden and crisp, not soggy.

→ Can these be prepared ahead of time?

You can assemble and refrigerate them, then cook just before serving for the best texture and melted cheese.