Steak quesadillas are the perfect quick and easy recipe, ready in under 50 minutes. This is the ultimate way to use leftover steak for a simple weeknight dinner, made with tender, seasoned beef, bell peppers, melty cheese, and golden, crispy tortillas.
There are very few dishes that are as easy to make as quesadillas! They weren’t always a staple in my life, but over the last few years, they’ve become one of my go-to back-pocket recipes for a quick and easy weeknight dinner. I love serving them with sliced avocado and a simple house salad for a well-rounded meal.
The first time I made steak quesadillas, I used leftover steak from the night before—a game-changer for repurposing beef that never quite tastes as good the next day.
Whether you’re working with leftovers or cooking steak from scratch, I’ve included instructions for using both in the recipe.
📋 Ingredients and why they work
Quesadillas are one recipe that is super easy to customize based on what your family likes and what you have on hand.
- Steak: I usually go for top sirloin, a budget-friendly cut that delivers great flavor. You don’t need anything expensive! While many recipes call for flank steak, it’s better suited for beef fajitas or dishes where the steak is the star.
- Canola or avocado oil: These neutral oils work best here since they won’t overpower the other flavors.
- Spices: A blend of cumin, paprika, and chili powder adds a warm, smoky depth and gives these quesadillas a classic fajita-style flavor.
- Vegetables: I like using a mix of red and green bell peppers, but any variety will work. For heat and extra flavor, cook them with garlic, onion, and jalapeño.
- Cheese: I like cheddar, but Monterey Jack or mozzarella are also great options. The key is choosing a good melting cheese for a gooey bite.
- Tortillas: I prefer flour tortillas because they’re easy to work with and widely available. They also crisp up beautifully in the pan.
Tip: If using leftover steak, you need about one rounded-up of cubed or sliced steak.
🔪 Step by step instructions
These are truly one of the easiest recipes to make. First, you start by making your filling.
If you have leftover steak, skip this step. If not, start by cooking your steak. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak, season with ¼ teaspoon salt, and cook for 3-4 minutes per side until browned and medium rare. Remove and set aside. Once cool enough to handle, dice into bite-sized pieces.
In the same pan, add 1 tablespoon canola oil, followed by the onion and bell peppers. Cook for 3-4 minutes until softened and fragrant.
Add jalapeño, garlic, spices, and salt; cook for another 1-2 minutes.
Stir in chopped steak and set aside.
Then, you build your quesadillas. I like to use smaller, 6-inch tortillas as they are easier to handle. Heat a clean pan over medium heat and add one tablespoon of oil. Place a tortilla in the pan, sprinkle with some cheese, layer on the steak and sautéed vegetables, then add another layer of cheese. Top with a second tortilla.
Cook until golden, about 2-3 minutes per side. Pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas, adding more oil as needed.
📖 Flavor Variations
There are so many ways you can make these quesadillas, but here are a few ways I can change them up.
- Budget-friendly: Stretch the meat by adding a can of black beans to the filling. You can also add a package of sliced mushrooms at the same time as the bell peppers for another budget-friendly addition.
- Saucy and kid-friendly: Name a kid who doesn’t like barbecue sauce! Toss the filling with your favorite BBQ sauce for a smoky-sweet twist.
Steak Quesadillas
Ingredients
- 3-4 tablespoon canola oil
- ½ lb top sirloin, or 1 rounded cup of leftover cubed steak
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 1 small jalapeño, finely diced
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 8 6" or 7" flour tortillas
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak, season with ¼ teaspoon salt, and cook for 3-4 minutes per side until browned and medium rare. Remove and set aside. Once cool enough to handle, dice into bite-sized pieces.
- In the same pan, add 1 tablespoon canola oil, followed by onion, bell peppers. Cook for 3-4 minutes until softened and fragrant. Add jalapeño, garlic, spices, and salt; cook for another 1-2 minutes. Stir in chopped steak and set aside.
- Next, assemble the quesadillas. Heat a clean pan over medium heat and add 1 tablespoon of oil. Place a tortilla in the pan, sprinkle with some cheese, layer on the steak and sautéed vegetables, then add another layer of cheese. Top with a second tortilla.
- Cook until golden, about 2-3 minutes per side. Pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas, adding more oil as needed.
- Slice and serve. Let the quesadilla cool slightly, then slice into wedges. Serve with avocado, salsa, or a simple salad.
Notes
- This is a great way to use leftover steak; you’ll need about one rounded cup of cubed steak. If you’re using leftover steak, start at step #2.
- If you don’t like spicy, remove the seeds and membrane from the jalapeno or leave it out completely.
Leave a Review