Enjoy the delicious flavors of this Steak Quesadilla recipe that’s as good as takeout. Tender steak, melty cheese, and homemade pico de gallo combine for a taste that beats Chipotle.
Why These Steak Quesadillas Are the Best
The combination of flavors and textures in this steak quesadilla makes them unbeatable. The juicy and flavorful steak melted cheese, and crispy tortilla create a mouth-watering experience with every bite.
But what really sets this recipe apart is the use of the easy southwest-style steak dry rub. This simple but powerful seasoning adds a delicious kick to the dish without overpowering it. After the incredible steak, there is the Fresh Pico de Gallo. Make this ahead of time and let it sit in the fridge. It all gets combined with the crispy buttery tortilla and the creamy melted cheese. It comes together as an easy meal and all you can think is Woah! These are the best steak quesadillas I’ve ever eaten. The whole family will agree.
Steak Quesadilla Ingredients
- Flour Tortillas
- Cooked Steak
- Pico de Gallo
- Cheddar Jack Cheese
- Butter or Cooking Spray
How to Make Steak Quesadillas
There are a few ways to make steak quesadillas. I love them both because they are quick and easy. Try them both out, and let me know which one you like best.
Oven Method for Cheese Steak Quesadillas
The oven method for preparing steak quesadillas is pretty much foolproof for an easy dinner. Great for making large quesadillas to feed a crowd. When plating, make sure to serve with the bottom tortilla up because it tends to have a better-looking crust.
- Step 1: Spray a sheet pan with cooking spray, then lay down your tortilla
- Step 2: Top the tortilla with a layer of cheese, followed by your toppings of choice. Top with another thin layer of cheese, followed by your second tortilla.
- Step 3: Spray the top tortilla with cooking spray and bake in a 425-degree oven for about 12-15 minutes until the tortilla is golden brown and the gooey cheese has begun to ooze out the sides.
- Step 4: Remove the quesadilla from the oven and transfer it to a cutting board, then let it rest for 2-3 minutes before slicing it into 4 or 6 pieces
Griddle Method for Easy Quesadilla Recipe
With so many people having Blackstone griddles, I wanted to include this as an option. This quick and easy version is great for a single-serving steak quesadilla but only takes a few minutes to prepare if making more than one.
- Step 1: Spray your griddle with cooking spray and set it on medium heat. Place a tortilla on the griddle and spread out an even layer of cheese.
- Step 2: Place your topping on one half of the tortilla, and let cook until the cheese is almost fully melted. Fold the tortilla over, covering the topping.
- Step 3: flip the tortilla over to check for doneness. You can flip the tortilla back and forth every few minutes until the tortilla has reached a golden brown color and the cheese is fully melted.
- Step 4: Remove the tortilla from the griddle and place on a cutting board. Let the quesadilla cool for 2-3 minutes before slicing into 3-4 sections.
FAQS
The best type of tortilla for making quesadillas is a flour tortilla. Flour tortillas are pliable, soft, and hold up well under the weight of cheese. steak, and any additional fillings. They also toast nicely, providing a delightful, slightly crispy exterior for your quesadilla.
For steak quesadillas, Cheddar Jack cheese is an excellent choice. This cheese has a robust, tangy flavor that pairs well with steak’s rich, meaty taste. It also melts beautifully, creating a creamy, gooey texture that complements the crispy tortilla exterior. The blend of Cheddar cheese and Monterey Jack brings a balance of sharpness and smoothness that elevates the taste of your quesadilla.
While it is technically possible to freeze steak quesadillas, it’s not recommended. Freezing will affect the texture of both the tortilla, which gets soggy and loses its crispiness, and the steak, which could lose its tenderness and juicy flavor. It is best to enjoy the steak quesadillas when they are fresh.
The best way to reheat leftover quesadillas is by using an air fryer or oven. These methods help to give you the same texture and flavor as the quesadillas. It prevents the tortilla from becoming soggy and the fillings from losing their flavor.
Set your oven or air fryer to a moderate temperature, around 350 degrees Fahrenheit, and heat, in a single layer, until the cheese is melted and the tortilla is crispy, which usually takes about 10-15 minutes. A microwave is the third best option, which is faster but may result in a less crisp quesadilla.
There are many tasty sauces that pair well with quesadillas. Some popular options include salsa, guacamole, homemade ranch or sour cream, and hot sauce or homemade buffalo sauce for spicy steak quesadillas. These sauces add a creamy or tangy element to the quesadilla, enhancing its flavor profile. You can also experiment with different homemade sauces like chipotle mayo, cilantro lime dressing, or spicy horseradish aioli for a unique twist on traditional quesadillas.
Some other delicious ideas:
Imperial Stout BBQ sauce or Sweet Whiskey BBQ Sauce
Mississippi Comeback Sauce Honey Chipotle Vinaigrette
Carolina Mustard BBQ Sauce
Flank steak or skirt steak is the best choice for quesadillas. Both are flavorful cuts of beef that hold up well to grilling or pan-searing. When it comes to creating the best quesadilla, you don’t want to skimp on the steak. This is a great use of the leftover steak that you have from another meal.
NOTE: Be sure to slice the steak thinly against the grain before cooking to help break down tough muscle fibers and make the meat more tender and easy to chew.
There are a lot of ways to season the steak for quesadillas. You can use your favorite steak seasoning. I love to use this easy southwest style steak dry rub. I’ve used this dry rub for a while now as it is so simple and packs quite a bit of punch, especially if you are heavy-handed with the red pepper flakes.
While using a traditional flour tortilla makes this carb-heavy, you can easily make them keto-friendly by using a low-carb tortilla. There are plenty of low-carb brands to choose from but the Mission Carb Balance is my favorite. They are soft and pliable, tasting the most like a regular flour tortilla.
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How to Make Steak Quesadillas better than Chipotle
Equipment
- Oven
- Sheet Pan
- Cutting Board
- Griddle/ Flat top
Ingredients
Oven Method
- 2 Flour Tortillas 8-10 inch tortillas ideally
- 6 oz Steak (cooked) Thinly sliced
- 2 oz Pico de Gallo
- 8 oz Cheddar Jack Cheese
- 1 tsp Butter or cooking spray
Griddle/ Flat top Method
- 1 Flour Tortilla Large 10-12 inch tortilla
- 6 oz Steak (cooked) Thinly sliced
- 2 oz Pico de Gallo
- 8 oz Cheddar Jack Cheese
- 1 tsp Butter or Cooking Spray
Instructions
Oven Method
- Spray a sheet pan with cooking spray or brush with melted butter then lay down your tortilla
- Top the tortilla with a layer of cheese followed by your toppings of choice, Top with a nother thin layer of cheese followed by your second tortilla
- Spray the top Tortilla with cooking spray and bake in a 425 degree oven for 12-15 minutes until tortilla is golden brown and cheese is oozing out the sides
- Remove the quesadilla from the oven and transfer onto a cutting board then let it rest for 2-3 minutes before slicing into 4-6 sections
Griddle/ Flat Top Method
- Spray your griddle with cooking spray and set on medium heat. Place a tortilla on the griddle and spread out an even layer of cheese.
- Place your topping on one half of the tortilla, let cook until the cheese is almost fully melted. Fold the tortilla over covering the topping
- flip the tortilla over to check for doneness. You can flip the tortilla back and forth every few minutes until the tortilla has reached a golden brown collor and the cheese is fully melted.
- Remove the tortilla from the griddle and place on a cutting board. Let the quesadilla cool for 2-3 minutes befor slicing in 3-4 sections.
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