Name: STEAK & CHEESE QUESADILLAS
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 lb skirt steak (or flank/sirloin), sliced or diced; 2 tbsp vegetable oil; 1 tsp onion powder; 1 tsp salt (or to taste); 4 large flour tortillas; 2 cups shredded cheese (Monterey Jack, Mexican blend, or preferred cheese)

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I’m sharing my take on a delicious steak & cheese quesadilla that features skirt steak seasoned simply with onion powder, salt, and seared in vegetable oil for maximum flavor.

STEAK & CHEESE QUESADILLAS

Why You’ll Love This Recipe

I truly love how quickly this comes together and the irresistible combination of juicy steak with melty cheese tucked into golden tortillas. The simplicity of just a few ingredients—steak, onion powder, salt, oil, and cheese—means I can whip this up any day, and it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I list everything I need below, though I know you’ll check the recipe card for precise amounts:

skirt steak, diced or sliced
vegetable oil
onion powder
salt
flour tortillas
shredded cheese (I often use Monterey Jack or Mexican‑style blends)

Directions

I heat the vegetable oil in a skillet over medium‑high heat.
I season the skirt steak with onion powder and salt, then add it to the hot oil.
I cook the steak until it’s nicely seared and cooked through.
I remove the steak and let it rest briefly, then slice or dice it.
I wipe out the pan if needed and return it to the heat. I place a tortilla in the pan, layer on cheese, add the steak, more cheese, and fold it up.
I cook the quesadilla until both sides are golden brown and the cheese is melted.
I slice it into wedges and serve while hot.

Servings and timing

If the recipe card doesn’t specify, I typically estimate that the recipe makes about 4 quesadillas, enough to serve 2–3 people as a main dish. It takes roughly 5 minutes to prep, about 10–15 minutes to cook the steak and assemble, and 5 minutes to cook the quesadillas—so around 20–25 minutes total.

storage/reheating

I store leftovers wrapped individually or in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them in a skillet over medium heat until the tortillas are crisp and the cheese melts. You can also reheat them in the oven at 350 °F for 5–10 minutes or pop them in the toaster oven for a crispy finish—but microwave reheating works, though it may make the tortillas a bit soft.

FAQs

What kind of steak works best?

I usually go for skirt or flank steak—they’re flavorful and tender when sliced against the grain. Sirloin or leftover cooked steak also works fine.

Can I use other cheese types?

Absolutely! I use Monterey Jack or a Mexican blend, but cheddar, pepper‑jack, Oaxaca, or mozzarella all melt well and taste great.

How do I keep the tortillas crisp?

Cooking quesadillas in a skillet with a bit of oil helps. I usually press them gently and cook until golden on each side. A hot oven or toaster oven works too for crisping.

Can I add veggies or spice?

Yes! I often add sautéed onions, peppers, jalapenos, or spices like cumin or chili powder for extra flavor. Garlic powder or paprika work nicely too.

How do I slice the steak for tenderness?

I let the steak rest after cooking, then slice it thinly against the grain—that makes it easier to chew and more tender.

Conclusion

I hope this article captures the simplicity and deliciousness of steak & cheese quesadillas for you. I find it’s a satisfying, flavorful meal that I can throw together quickly and customize easily. Let me know if you’d like to tweak timing, servings, or want a specific variation!