Steak Quesadillas

These cheesy Steak Quesadillas with fried peppers and onions are absolutely delicious. Served with easy salsa for dipping, the is the kind of easy dinner the entire family will love.

Steak Quesadillas with peppers and onions

We are a Quesadilla-loving family. Chicken and corn quesadillas are our usual go-to but recently, this steak quesadilla recipe has taken the number 1 spot and we have had them multiple times over the last couple of weeks. The combination of juicy steak, fried vegetables and cheese inside a toasted tortilla is just too good to say no to.

Ingredients Needed

  • Steak. I used rib-eye steak. Skirt steak, flank steak or sirloin steaks are all good substitutions. This recipe is also great to make with leftover steak.
  • Extra-virgin olive oil.
  • Taco seasoning. My homemade taco seasoning contains ground cumin, coriander, garlic powder, Chili powder, etc. Use any taco seasoning of your choice.
  • Salt and black pepper.
  • Bell peppers. 
  • Red onion.
  • Fresh garlic cloves.
  • Dried oregano.
  • Red pepper flakes/chilli flakes. 
  • Cheese. I used cheddar cheese and mozzarella cheese but Monterey jack cheese will also work.
  • Tortillas. I used flour tortillas. Corn tortillas can be substituted.
  • Optional: I added some chopped fresh cilantro to the quesadillas. Adding jalapeño peppers is a great idea if you like spicy food.
Steak Quesadillas

How to make Steak Quesadillas

  1. Season and cook the steak: Allow your steak to come to room temperature then season generously with taco seasoning, salt and black pepper on both sides and drizzle with olive oil. Heat a large skillet or frying pan over medium-high heat until very hot then add the steak and cook for 4-5 minutes per side until golden brown on both sides and cooked to your preference. I prefer leaning towards the rarer side of medium-rare as the steak will cook a bit more in the quesadillas. The spices tend to darken quickly so don’t worry if your steak looks slightly burnt. Remove from the pan and allow to rest while you prepare the peppers.
  2. Prepare the vegetables: Sauté the diced peppers, onions and garlic in the same pan you cooked the steak in a splash of oil until soft and translucent. Season with the oregano, chilli flakes and a pinch of salt.
  3. Assemble the quesadillas: Slice the steak, against the grain into thin strips and grate the cheese then assemble. Place a few spoonfuls of shredded cheese on one half of the tortilla then add the steak strips and vegetables. Add a bit more cheese then fold over the tortilla, enclosing the fillings.
  4. Cook: Heat a large pan over medium heat then add the quesadillas, in batches, and cook until golden brown on both sides with the cheesy completely melted. I often cover the pan with a lid to help the cheese melt a little faster. Remove from the pan, slice and serve.

Can I make this ahead?

Yes, you can make quesadillas in advance. Allow leftovers to cool to room temperature then transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat in the air fryer or in a hot pan before serving.

Serving Suggestions

Quesadillas work with a variety of salsas and are delicious with guacamole and sour cream. Our favorite is an easy salsa but corn salsa, avocado salsa or salsa roja are all good options.

Quesadilla Recipes

Steak Quesadillas

Steak Quesadillas

These cheesy Steak Quesadillas with fried peppers and onions are absolutely delicious. Served with easy salsa for dipping, the is the kind of easy dinner the entire family will love.
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Course: Dinner
Cuisine: American, Mexican
Keyword: cheese steak quesadillas, steak cheese quesadillas, steak quesadillas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 690kcal
Author: Alida Ryder
Servings: 4

Ingredients

For the steak

For the peppers and onions

  • 2 bell peppers finely diced
  • 1 red onion finely diced
  • 4 garlic cloves crushed
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes / chilli flakes
  • 1 tsp salt

For the quesadillas

  • 4 flour tortillas
  • 4 cups shredded cheese I used a combination of mozzarella cheese and cheddar cheese
  • 2 tbsp chopped cilantro

Instructions

  • Allow the steak to come to room temperature then season generously with taco seasoning, salt and black pepper on both sides and drizzle with olive oil.
  • Heat a large skillet or frying pan over medium-high heat until very hot then add the steak and cook for 4-5 minutes per side until golden brown on both sides and cooked to your preference.
  • I prefer leaning towards the rarer side of medium-rare as the steak will cook a bit more in the quesadillas. The spices tend to darken quickly so don't worry if your steak looks slightly burnt.
  • Remove from the pan and allow to rest while you prepare the peppers.
  • Sauté the diced peppers, onions and garlic in the same pan you cooked the steak in a splash of oil until soft and translucent.
  • Season with the oregano, chilli flakes and a pinch of salt.
  • Slice the steak, against the grain into thin strips and grate the cheese then assemble.
  • Place a few spoonfuls of shredded cheese on one half of the tortilla then add the steak strips and vegetables.
  • Add a bit more cheese then fold over the tortilla, enclosing the fillings.
  • Heat a large pan over medium heat then add the quesadillas, in batches, and cook until golden brown on both sides with the cheesy completely melted.
  • I often cover the pan with a lid to help the cheese melt a little faster.
  • Remove from the pan, slice and serve.

Video

Nutrition

Calories: 690kcal | Carbohydrates: 21g | Protein: 44g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 136mg | Sodium: 2073mg | Potassium: 531mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2565IU | Vitamin C: 77mg | Calcium: 481mg | Iron: 4mg

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