I bring together juicy seasoned steak, sautéed onions, and melted mozzarella and Monterey Jack cheeses, all folded into crisp tortillas. This quesadilla is perfect for a weeknight dinner or a game‑day treat.

Steak & Cheese Quesadillas

Why You’ll Love This Recipe

I love how quickly this comes together — you get tons of savory flavor from minimal effort. The steak is tender, the cheese is gooey, and the tortilla gets beautifully crisp — it’s simple, satisfying, and crowd‑pleasing. I also like how it’s customizable: add peppers, swap meats, or up the spice level, and it still works beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound skirt steak, diced into bite‑sized pieces
1½ cups shredded mozzarella cheese
(plus additional Monterey Jack cheese per original version)
1 tablespoon vegetable oil
½ teaspoon onion powder
1 teaspoon salt
Tortillas (flour or corn, large enough to fold)
Optional: sliced onions, bell peppers, jalapeños, seasonings (e.g. pepper, garlic powder)

Directions

In a bowl, toss the diced steak with onion powder and salt (and any additional seasonings I like).
Heat the vegetable oil in a skillet or griddle over medium‑high heat.
Add the steak (and optional sliced onions or peppers) and sauté until the steak is cooked through and the vegetables are softened.
Reduce heat to medium. Place one tortilla on the cooking surface, sprinkle a layer of mozzarella (and Monterey Jack, if using) on half of it, then spoon some of the cooked steak mixture over the cheese.
Fold the other half of the tortilla over, pressing gently.
Cook until the bottom side is golden and crisp, then flip and cook the other side until golden and the cheese is fully melted.
Remove from heat, let rest for a minute, then slice into wedges and serve.

Servings and timing

Servings: about 4 quesadillas (serves 3–4 people)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Vegetarian version: Replace steak with sautéed mushrooms, zucchini, or seasoned tofu.
Spicy: Add chopped jalapeños, chipotle powder, or hot sauce.
Different cheeses: Use cheddar, pepper jack, or a Mexican blend along with or instead of mozzarella.
Add-ins: Include bell peppers, onions, corn, black beans, or fresh cilantro.
Wrap style: If you like, use a burrito‑style wrap instead of folding like a quesadilla.

storage/reheating

Storage: Keep leftover quesadilla slices in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet or griddle over medium heat (a minute or two per side) to restore crispness. You can also use an oven or toaster oven at 350 °F (175 °C) for about 5–7 minutes, or microwave briefly and then crisp in a pan.

FAQs

How can I make sure the steak stays tender?

I recommend cutting the steak against the grain into small pieces and not overcooking it. Cooking over medium‑high heat quickly helps seal in juices.

Can I freeze these quesadillas?

I don’t suggest freezing fully assembled quesadillas, because the tortilla and fillings can get soggy. Instead, freeze the cooked steak separately, then assemble and crisp fresh when serving.

What side dishes pair well with this?

I often serve with salsa, guacamole, sour cream, a side salad, or Mexican rice and beans.

Can I use another cut of beef?

Yes — flank steak, sirloin, or skirt steak all work well as long as they’re thinly sliced or diced and cooked quickly.

How do I prevent the tortilla from getting soggy?

Make sure your cooked steak mixture is not too wet (drain excess juices) and cook on a hot surface so the tortilla becomes crisp quickly.

Conclusion

I hope this Steak & Cheese Quesadilla recipe becomes a favorite in your kitchen. It’s fast, flavorful, and endlessly adaptable. Whether you keep it classic or customize it with your favorite fillings, it delivers that perfect balance of juicy meat, melted cheese, and crispy tortilla. Enjoy!