Crispy tortillas, tender steak, melty cheese — your new favorite comfort meal.


Why These Quesadillas Are a Winner

  • Perfectly seasoned steak with a crispy, golden tortilla
  • Melted cheese oozing out with every bite
  • Simple, 10-minute recipe that anyone can make
  • Great for meal prep, lunches, or a quick dinner

What’s better than a quesadilla?
A Steak & Cheese Quesadilla that comes together fast, tastes amazing, and gives you that perfect balance of protein and flavor.


Why You’ll Love These Quesadillas

High-protein: Steak + cheese = your protein-packed dinner
Customizable: Add veggies or make them spicy
Quick & Easy: Less than 15 minutes for a meal the whole family loves
Crispy: The perfect tortilla crunch with gooey cheese
Kid-approved: Delicious and fun to eat, no matter the age


Ingredients (Makes 4 Quesadillas)

IngredientAmountNotes
Flank steak or sirloin1 lb (450g)Thinly sliced against the grain
Shredded cheese (cheddar or mozzarella)2 cupsUse a melty cheese blend
Flour tortillas4 large8-inch size works best
Vegetable oil1 tbspFor frying
Onion powder½ tspFor extra flavor
Salt1 tspTo season steak and cheese filling
Optional toppingsSour cream, salsa, guacamoleFor serving

Step-by-Step Instructions


1️⃣ Prep the Steak

  1. Slice flank steak or sirloin into thin strips against the grain.
  2. Season with onion powder, salt, and a sprinkle of pepper.

Tip: You can marinate the steak for 30 minutes to overnight with olive oil, garlic, and a squeeze of lime for extra flavor.


2️⃣ Sauté the Steak

  1. Heat 1 tbsp vegetable oil in a pan over medium-high heat.
  2. Add the steak to the pan in a single layer. Let it cook for 2–3 minutes per side until browned.
  3. Once cooked, remove from heat and set aside.

3️⃣ Prepare the Quesadillas

  1. In the same pan, lightly warm each tortilla for 20 seconds per side. You can also microwave the tortillas for 10 seconds each to soften them.
  2. Lay 1/2 cup shredded cheese on one half of each tortilla.
  3. Add a few spoonfuls of steak on top of the cheese.

4️⃣ Cook the Quesadillas

  1. Fold each tortilla in half to form a pocket.
  2. Lightly grease the pan again, and place the quesadillas in the pan.
  3. Cook over medium heat for 2–3 minutes per side, or until the tortilla is golden brown and the cheese has melted.

Tip: Press down lightly on the quesadilla to ensure even browning and melty cheese.


5️⃣ Serve

  • Slice the quesadillas into 2 or 4 wedges.
  • Serve with sour cream, salsa, or guacamole on the side for extra flavor.

Storage & Reheat

Storage MethodDurationNotes
Fridge3–4 daysStore in an airtight container
Freezer1 monthWrap individually and freeze for grab-and-go lunches
Reheat10 minutes in the oven or 2 minutes in a skillet

Tip: Reheat quesadillas in a pan or oven for the best crisp texture.


Variations & Add-ins

Craving This?Do This:
SpicyAdd jalapeños or hot sauce to the filling
Veggie-loadedAdd peppers, onions, or spinach before cooking
Low-carbUse low-carb tortillas or lettuce wraps
Extra cheesyLayer in cream cheese or queso dip
Kid-friendlySkip the onions and keep it simple with cheese and steak

High-Protein Version

  • Swap regular tortillas for high-protein wraps or egg thins.
  • Add extra protein by mixing in grilled chicken, shredded turkey, or a scoop of whey protein to the steak mix.

Protein per quesadilla: 30–35g (with extra protein or low-carb wraps)


Macros (Per Quesadilla, Approx.)

  • Calories: 400–450
  • Protein: 28g–35g (depending on protein additions)
  • Carbs: 30g–40g
  • Fat: 20g–25g
  • Fiber: 4g–5g