
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)
Ingredient | Amount | Notes |
---|---|---|
Flank steak or sirloin | 1 lb (450g) | Thinly sliced against the grain |
Shredded cheese (cheddar or mozzarella) | 2 cups | Use a melty cheese blend |
Flour tortillas | 4 large | 8-inch size works best |
Vegetable oil | 1 tbsp | For frying |
Onion powder | ½ tsp | For extra flavor |
Salt | 1 tsp | To season steak and cheese filling |
Optional toppings | Sour cream, salsa, guacamole | For serving |
Step-by-Step Instructions
1️⃣ Prep the Steak
- Slice flank steak or sirloin into thin strips against the grain.
- 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
- Heat 1 tbsp vegetable oil in a pan over medium-high heat.
- Add the steak to the pan in a single layer. Let it cook for 2–3 minutes per side until browned.
- Once cooked, remove from heat and set aside.
3️⃣ Prepare the Quesadillas
- 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.
- Lay 1/2 cup shredded cheese on one half of each tortilla.
- Add a few spoonfuls of steak on top of the cheese.
4️⃣ Cook the Quesadillas
- Fold each tortilla in half to form a pocket.
- Lightly grease the pan again, and place the quesadillas in the pan.
- 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 Method | Duration | Notes |
---|---|---|
Fridge | 3–4 days | Store in an airtight container |
Freezer | 1 month | Wrap individually and freeze for grab-and-go lunches |
Reheat | 10 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: |
---|---|
Spicy | Add jalapeños or hot sauce to the filling |
Veggie-loaded | Add peppers, onions, or spinach before cooking |
Low-carb | Use low-carb tortillas or lettuce wraps |
Extra cheesy | Layer in cream cheese or queso dip |
Kid-friendly | Skip 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