These Steak Quesadillas are an all-time favorite in our house! Loaded with chili lime seasoned tender steak, plenty of veggies, and lots of melty cheese.
They are golden, crispy, and full of flavor inside. And don’t be surprised if everyone goes back for seconds! These quesadillas are perfect for game day, or a delicious easy dinner.
You can make these delicious cheesy steak quesadillas in just a few simple steps! They are one of those things that feel fancier than the effort it takes to make them, perfect for weeknight dinners, parties, game day…pretty much any occasion.
Just like my chicken quesadilla recipe, these steak quesadillas are extra cheesy and loaded tender steak seasoned with chili lime seasoning, and tender bell peppers and onions. For even more flavor, you can use the marinade from my carne asada tacos recipe!
And don’t skip the toppings and dips – it’s what really takes them to the next level! Try my avocado crema.
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Why I Love This Recipe
- Golden brown, extra cheesy and loaded! Cooking the quesadillas with sizzling butter is what gets you that beautiful color and crunchy crust.
- Great for an easy dinner or appetizer. Steak quesadillas are such a fun, easy dinner idea, and also a great appetizer for parties, especially game day!
- Customizable. Use your favorite type of cheese, marinade, or veggies.
Ingredient Notes
Below are a few ingredient notes from recipe testing to make my delicious steak quesadillas at home. I hope you find these notes helpful when grabbing your ingredients.
- Best steak for quesadillas: I recommend using either sirloin or NY strip steak for the juiciest and tender steaks. Remove any excess fat before cooking. Skirt or flank steak will also work, but you’ll want to marinate them first since they can be tougher cuts.
- Fresh lime and chili lime seasoning: Adds tangy and delicious flavors, and helps tenderize the steak. I like using Tajin for the chili lime seasoning.
- Green bell peppers and onions: We’ll saute them until just tender for that slightly crunchy but tender texture and flavor.
- Chihuahua quesadilla cheese: These steak quesadillas are loaded with cheese! I use Chihuahua Mexican cheese for that authentic, creamy, melty texture that stretches so well. Feel free to use any other similar cheese, such as oaxaca, asadero, or also Monterey Jack or Colby Jack.
- Large flour tortillas: I recommend using large flour burrito size tortillas because they are sturdy and will hold up well.
- Unsalted butter: Cooking these quesadillas on a pan with sizzling butter is how you get that beautiful golden crust.
- Olive oil, salt and pepper
- For serving: Try my chorizo queso, avocado crema, pico de gallo, or my easy guacamole recipe.
As always, quantities are located in the recipe card down below.
How to Make Steak Quesadillas
Step 1: Season and cook steak. Season your steak salt and pepper. Heat olive oil and cook for about 4 minutes per side for medium-rare. For medium, give it about 5-6 minutes per side. Let it rest for 10 minutes.
Step 2: Sauté the veggies. Meanwhile, add the sliced onions and peppers to the same hot skillet. Cook them for 8 minutes until tender and caramelized.
Step 3: Slice and season. Once the steak has rested, slice it thinly against the grain to break down any tough fibers. Season with freshly squeezed lime juice and chili lime seasoning.
Step 4: Assemble. In a skillet, melt ½ tablespoon of butter in a large skillet over medium heat, then place the tortilla on top, and on one half, layer shredded cheese. You can also use a griddle to cook multiple at a same time.
Step 5: Add steak and peppers. Top with some steak and the cooked peppers and onions, plus another layer of cheese on top on the same side.
Step 5: Flip. Once the bottom is golden brown, flip the other half over, and then flip again to get an even crust and melt.
Finally, slice and serve immediately while the steak quesadilla is still warm and melty. Serve with your favorite toppings or sides!
Tips for Success
- How long to cook steak: It depends on the thickness and cut, but generally, 4 minutes per side for medium-rare, and 5-6 minutes for medium. Use a thermometer, 130-135ºF for medium rare, and 140-145ºF for medium.
- Let it rest and slice against the grain: Letting the steak rest for 10 minutes is important. If you cut it too soon, all the juices will run out, leaving you with dry meat. Also slice against the grain to break down tough fibers.
- Don’t overdo it with the lime for the steak. If there’s too much liquid, it can make the it soggy.
- If you can, shred or grate your own cheese so it melts better. Use a box grater or food processor.
- Use a large griddle to save time. That way you can cook multiple ones at one.
- How to get a nice crust. Cooking the steak quesadillas with sizzling butter will do it.
Recipe FAQs
Sirloin or NY Strip steak are the best. If using flank steak or skirt steak, you’ll need a marinade to tenderize.
Yes! Try the marinade in my carne asada recipe or skirt steak taco recipe.
I use chihuahua cheese, and other Mexican cheese options are Oaxaca and asadero. You can also use Monterey Jack, Colby Jack, or similar. I’d recommend grating the cheese on your own so it melts well.
Make sure you don’t add too much lime juice to the steak. Also, cooking them with sizzling butter creates that crust that seals everything and prevents sogginess.
Preferably not, they will get soggy when frozen.
Make Ahead and Reheating
Prep ahead: Cook the steak and veggies and shred the cheese in advance. Store them in separate airtight containers in the fridge. When ready, warm them up then assemble and cook as directed.
Make ahead: While fresh is best, you can make them ahead. Store in an airtight container, layered between parchment paper, and refrigerate for up to 3 days.
Reheating: To get that crispy crust back, reheat on a skillet with sizzling butter. Or in the air fryer at 375ºF for 3-4 minutes, flipping halfway through. Do not microwave.
Pairing and Serving Ideas
Whether it’s toppings, sauces, or more dishes to round up your spread, these are great!
More Game Day Recipes
These flavor-packed, Mexican and Tex-Mex inspired recipes are perfect dinner or party!
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Cheesy Steak Quesadillas
Equipment
- Stovetop griddle if not using skillet
Ingredients
For the steak:
- 1 ½ pounds sirloin or NY strip steak - excess fat trimmed
- ¾ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 lime
- 1 ½ teaspoons chili lime seasoning - such as Tajin
For the rest:
- 2 green bell peppers - sliced
- 1 large yellow onion - sliced
- 4 to 5 cups freshly shredded chihuahua quesadilla cheese - as needed
- 6 large flour tortillas - burrito size tortillas
- 3 tablespoons unsalted butter - divided
- Olive oil
- Salt and pepper
Instructions
- Cook steak: Season steak with olive oil, salt and pepper. Heat a large skillet over medium-high heat, and cook the steak about 4 minutes per side for medium-rare (130-135ºF), or 5-6 minutes for medium (140ºF), depending on the thickness. Use a thermometer to be sure. remove from the pan and let it rest for 10 minutes before slicing.
- Cook peppers and onions: Meanwhile, in the same skillet, add a few more drizzles of oil and cook the sliced bell peppers and onions until softened, about 8 minutes. Season with salt and pepper, or chili lime seasoning to taste.
- Season steak: Once the steak is rested, dice or slice the steak against the grain. Season with lime juice and chili lime seasoning. Note: Don’t add too much lime juice, otherwise the quesadillas may get soggy.
- Assemble and cook quesadillas: Melt ½ tablespoon butter in a large 12-inch skillet over medium heat. Place a tortilla on top. On one half of the tortillas, layer cheese, steak, peppers and onions, and more cheese. Once the bottom is golden brown, flip the other half over, and then flip again to get an even crust. Continue with the remaining quesadillas.
- Serve immediately while still warm and melty with favorite toppings.
Notes
- Use a griddle if you are making all 6 quesadillas at the same time. Otherwise a large 12-inch nonstick skillet works too.
- Steak temperature: For medium-rare, aim for 130-135°F, about 4 minutes per side for a 1-inch steak, while medium is 140-145°F, about 5-6 minutes per side.
- Let it rest and slice across the grain. Let the cooked steak rest for 10 minutes after cooking, then slice against the grain (perpendicular to the fiber lines) so it’s tender..
- Don’t overdo it with the lime. When squeezing lime juice on the steak, add only enough for flavor. Too much can make the quesadilla soggy.
- Type of cheese: I use shredded chihuahua cheese. Other types are Oaxaca, Asadero, or also Monterey Jack or Colby Jack.
- If possible, freshly shredded cheese provides a meltier finish.
- Prep ahead: Cook and slice the steak, veggies and shred the cheese in advance. When ready, reheat and assemble as directed.
- Make ahead: Make as directed, then store for 1-2 days in the fridge in a container.
- Reheating: Reheat quesadillas in a skillet with a little butter or in an air fryer at 375°F for 3-4 minutes, flipping halfway. Skip the microwave, it makes the tortilla soggy.
- Steak: Sirloin, NY Strip, ribeye.
- If using flank steak or skirt steak, you will need to marinate to tenderize it.
- Cheese: Monterey Jack, Cheddar Cheese, Mexican blend, Oaxaca, Queso Asadero
- Veggies: Red onions, red peppers, mushrooms, corn, jalapeños
- Marinade: You can use the one from my carne asada recipe or skirt steak tacos recipe.
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