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Juicy, well-seasoned steak and plenty of melting cheese in an irresistibly crunchy tortilla? This Steak Quesadilla satisfies all my cravings at the same time. And, I’m convinced that there’s no better way to use up leftover steak bites than this!
My whole crew loves quesadillas so much, I try to set aside a bit of whatever meat we are having for dinner, so we can make quesadillas like these the next day. Whether it’s turning leftover pork into pulled pork quesadillas or transforming leftover steak into these steak quesadillas, it’s always a guaranteed hit. And, it’s easy to scale this recipe up to feed a crowd, too!
Steak Quesadilla
Growing up, my mom used to take all the leftovers from the week and trot them out on the same night for a meal she called “Pick-Out”. From oldest to youngest, we picked out what we wanted from the lineup. Nowadays, leftovers are a rare problem at my house, given how much older my kids are.
But, I’ve found that quesadillas like these are a serious force when it comes to upcycling leftover bits and bobs into something new and tasty. Whether I have just enough for a couple of bites or enough to feed a regiment, quesadillas are my best friend when it comes to using up leftovers.
I have to admit that I proactively set aside some “leftover” buttered steak bites and mushrooms from the pan so that I can make this quesadilla the following day. We just don’t end up with leftover steak any other way!
Ingredients and Substitutions
The Steak – With this recipe, I use any leftover cooked steak, sliced very thinly and chopped into bite sized pieces.
The Cheese – Just how cheesy do you want your quesadillas to be? I prefer mine not to drip with melted cheese, so I’ve found that using a mix of freshly shredded and pre-shredded cheeses (gasp) actually yields the best results. It holds the quesadillas together and results in the best cheese pulls. I typically use a Mexican cheese blend along with a mix of freshly shredded Monterey jack or pepper jack. But, you can swap for Colby jack, mozzarella, or any other good melting cheese.
The Tortillas – For the best results, you’ll want to use flour tortillas (8 to 10 inches).
The Butter – Salted butter is the real hero when it comes to the most perfect golden brown quesadilla.
Optional – Sautéed bell peppers, onions, and mushrooms are a natural and delicious match for steak in this quesadilla. I like to add some, but they are optional.
Notes on Equipment
- Chef’s knife
- Cutting board
- Spatula
- Non-stick skillet – Skip the struggle to find the perfect pan, I’ve tried them all. This has been my everyday champ for the past few years. It’s perfection for quesadillas.
- Grater
How to Make a Steak Quesadilla
Preheating the Skillet: I begin by placing a skillet over medium high heat. While it warms up, lightly butter one side of the bottom tortilla.
Adding the Fillings: Once the skillet is hot, I lay the tortilla in the hot pan, buttered side down. I sprinkle half of the cheese to cover it, then spread the steak out on top of the cheese.
Closing the Quesadilla: Sprinkle the remaining cheese over the steak, and then lay another tortilla over the cheese.
Toasting: I let the quesadilla continue cooking for 1-2 minutes, until the bottom tortilla is crispy brown. While it cooks, I butter the top tortilla.
Flipping the Quesadilla: I carefully turn the quesadilla over with a spatula, then allow it to cook for another 2 minutes until it is browned on both sides. The cheese should have fully melted by the time the tortilla is crispy.
Serving: Remove the quesadilla from the skillet and slice it into wedges. Serve them warm by themselves or with sour cream, salsa, or guacamole.
Expert Tip
I’ve offered this tip before, but it bears repeating. After making quite literally hundreds of quesadillas, I can confidently say that the trickiest part for most people is heat control. You want a hot skillet, but not too hot. The cheese needs to be able to fully melt while the tortilla crisps. If the tortilla is browning too fast, reduce (or even remove from) the heat and cover the pan with a lid to help the cheese melt.
Shred it Fresh – For best results, use a portion of freshly grated cheese. It melts more smoothly than pre-grated cheese, because the bagged varieties are coated with starches. That said, the combination of pre-shredded and freshly shredded cheese is the secret to perfectly melted, cheesy, but not dripping everywhere, cheese pull perfection, quesadillas.
Sautéed Vegetables – Do you enjoy sauteed peppers and onions with steak, but don’t want to have to cook them every time? Well, I’ve got good news. You can fry up bell peppers and onions, and then portion them out into an ice cube tray and freeze them. Each cube of peppers and onions should be between 1 and 2 tablespoons, then you can easily add them to a steak quesadilla, or even scrambled eggs, breakfast potatoes, sandwiches, and more.
Don’t Overfill: It is tempting to load up a quesadilla with as much as you can possibly fit. But, the thicker it gets, the longer it will take to melt the cheese. So, keep the total thickness under an inch or so, when folded over.
Serving Suggestions
When I’m eating one of these for lunch, I love adding something fresh and bright to balance all that melty cheese and savory beef. Zucchini corn salad with lime vinaigrette brings a pop of color and a zesty finish, while this Harvest House chop salad adds crunchy textures and a tangy sweet dressing.
Or, if I want something a bit more filling, I’ll serve it up with a side of chipotle lime rice and a generous spoonful of pico de gallo. The rice makes it feel like a true Tex-Mex feast, and the fresh pico adds a wonderfully juicy, slightly spicy bite.
Make Ahead & Storage
Make Ahead: These quesadillas come together so quickly, making them ahead isn’t necessary and that’s a good thing because they are best when eaten soon after being made. That said, if you have an air-fryer handy, you can refresh leftovers nicely.
How to Store: While they are undoubtedly best fresh, leftovers happen. Wrap them tightly in foil or an airtight container and refrigerate them for up to 3 days.
How to Reheat: Leftovers can be refreshed by placing them in a pre-heated 350ºF air fryer for 3 to 5 minutes, or until the tortilla has re-crisped and the cheese in the filling has melted again.
More Quesadilla Recipes
- Teriyaki Chicken Quesadilla
- Pizza Quesadilla
- Zucchini Quesadilla with Corn and Chicken
- Taco Quesadilla
- Shrimp Quesadilla
Frequently Asked Questions
You certainly can, but they’ll be less evenly crisp. This is a great solution when you need to make multiple quesadillas at the same time. Just build your quesadillas on a lightly oiled, rimmed sheet pan as instructed in the recipe card. Bake in a hot oven for 6 to 8 minutes. Then, flip them and bake for another 6 to 8 minutes, until golden brown and crisp.
Usually, this is a matter of temperature control and overstuffing. The heat needs to allow time for the cheese to melt so that it binds the other ingredients in place by the time the quesadilla is crisped. Layering the cheese so that it “sandwiches” the other ingredients gluing them in place once melted. If you overload the quesadilla, it can make it harder for the cheese to grab hold of everything within.
You can, but buttering first ensures more even coverage. Otherwise, you risk some parts of the tortilla being too oily, and others not getting buttered at all.
In short, yes. But butter is the not-so-secret ingredient that makes my quesadillas taste like I got them at a really good mom-and-pop Mexican restaurant.
Steak Quesadilla
Ingredients
- 2 8-10" flour tortillas
- 1 teaspoon butter
- ½ cup freshly shredded cheese Mozzarella, cheddar, Colby jack, Pepper jack all work well
- ⅔ cup cooked steak sliced very thin and chopped bite-size
- ⅓ cup sauteed bell peppers and onions OPTIONAL
Instructions
- Lightly butter one side of each tortilla. Place one tortilla in a hot skillet over medium-high heat. Layer half of the cheese, the steak, and the remaining cheese on top of the tortilla. Place the second tortilla on top and cook for a minute or two.
- When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
- When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I bake the cassadillias?
Yes, you can bake quesadillas in the oven. Preheat the oven to 425°F and lightly oil a baking sheet. Assemble the quesadillas on the baking sheet and brush the top side with olive oil. Bake for 6-8 minutes. Carefully turn the quesadillas over and bake for 6-8 minutes more, until golden brown.
What cut of steak is best?
For the quesadillas, I typically use any leftover steak we might have, just slice it very thin. However, when I’m making steak bites at home, I purchase skirt or flank steak: https://barefeetinthekitchen.com/garlic-butter-steak-bites/ And I use the leftover steak bites, sliced thin in quesadillas too.
I love all kinds of quesadillas. I would probably add some canned chili peppers.
That sounds like a terrific addition!