This Steak quesadilla Recipe is mouthwatering and filling meal that can be enjoyed any day of the week. The combination of tender steak, melted cheese, and warm tortillas is irresistible. Whether you're cooking for yourself or a group of friends, steak quesadillas are a surefire crowd-pleaser. Plus, they're incredibly quick and easy to make.
Steak Quesadilla
Once upon a time, I had the chance to live in Monterrey, N.L., one of the largest metropolitan areas in Mexico. The area is well known for its meat dishes, like the famous cabrito (roast goat), street tacos, carne asada, menudo, beef tamales and steak quesadillas (my son’s favorite). While living there, we used to go to a "taqueria" (taco restaurant) where they also offered this steak quesadilla on their menu called a “quesadilla mixta”.
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My son always asked to order one extra "quesadilla mixta" to go. That way, he could have one during lunch recess at school the next day. My son’s memories of his childhood are the inspiration behind this recipe. The cooking technique used here is different from the one used in the taquerias, where the steak is grilled first with large slices of onion and then chopped finely. In my recipe, I chop the onions and steak to cook everything faster, but the results are the same: a gooey and tasty quesadilla just like we used to have back in Monterrey.
Monterrey, Nuevo León, México., at the foothill of the Sierra Madre Oriental. The "Sadle Chair" Mountain in the background.
(Photo Courtesy of: Wikipedia.org)
Frequently Asked Questions About Steak Quesadillas.
Before I share my recipe, I will answer the questions I usually get about this easy and homemade recipe.
What is the best meat for a steak quesadilla?
When it comes to selecting the best meat for a steak quesadilla, there are a few options that work exceptionally well. Skirt steak is a classic choice for steak quesadillas. Skirt steak cooks quickly and can be easily sliced into thin strips, making it perfect for a quesadilla. Flank steak is another excellent option. It has a robust flavor and a slightly firmer texture than skirt steak. Other options are Ribeye steak, regarded for its marbling and intense flavor, and Sirloin steak, a versatile choice for steak quesadillas.
When you are ready to cut your steak strips, slice the cooked steak thinly against the grain; this will give you a more tender and enjoyable steak.
What is a good melting cheese for a quesadilla?
There are several excellent options for the perfect melting cheese for a quesadilla. The typical Mexican quesadilla is made with Oaxaca cheese (also known as quesillo). Oaxaca cheese has a deliciously creamy texture that melts easily, making it perfect for quesadillas, enchiladas, and other dishes that require a gooey, melting cheese.
Another option is Monterey jack cheese, a classic choice for quesadillas, Cheddar cheese is also a good choice as it can add a sharp and tangy flavor. Try Pepper Jack cheese If you enjoy a little heat. The key is to choose a cheese that melts easily and complements the other ingredients in your quesadilla.
How to store your steak quesadilla
To store and reheat a steak quesadilla, follow these simple steps:
If you have leftover steak quesadillas, allow them to cool down to room temperature. Wrap each quesadilla individually in aluminum foil or plastic wrap to prevent them from drying out. Place them in an airtight container or sealable plastic bag and store them in the fridge. Quesadillas can typically be stored for up to 3-4 days.
Reheating in the oven: Remove the wrap from your quesadilla on a baking sheet. If desired, lightly brush the top with a little oil or melted butter for added crispness. Bake for about 10-15 minutes at 350°F (175°C). To reheat in your stove, place the quesadilla in the skillet and cook for a few minutes on each side, flipping once, until the cheese is melted and the quesadilla is heated through.
Even though I will not recommend reheating your quesadilla in your microwave, you can still warm it up. Just place your quesadilla for about 30-60 seconds. It's important to avoid over-microwaving, as it can cause the quesadilla to become tough and chewy.
How to make Steak Quesadilla
Here's a simple recipe for preparing your Quesadilla:
Ingredients
- Vegetable oil
- White or red onion finely chopped
- Fajita sirloin or rib-eye steak
- Salt and black pepper to season the steak
- Flour tortillas (corn tortillas work well too)
- Oaxaca Cheese
Optional garnishes:
- Avocado cut into slices or guacamole optional
- Pico de gallo salsa
- Lime wedges
- Jalapeño pepper
- Mexican Crema (Sour cream)
- Your favorite salsa or hot sauce
Directions for Steak Quesadilla Recipe:
(Please check the ingredients list below)
- Heat a skillet or frying pan over medium-high heat, and add the vegetable oil. When the oil is hot, add the chopped onion and sauté for about 2 minutes.
- Season the meat with a pinch of salt and pepper. Add the chopped meat to the skillet and cook until browned about 6 minutes…
- Now, make the quesadillas by placing one tortilla on a preheated grilled or comal. Top the tortilla with ¼ of the cooked meat and then with ¼ of the Oaxaca Cheese that has been separated into strings. (If you are using shredded cheese, just add about ¼ of the 8oz cheese package)
- Top with another tortilla on top and press it gently to seal the tortillas.
- Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots, and the cheese will have melted. Repeat this process with the rest of the quesadillas.
- To serve, place your beef quesadilla on a cutting board, and cut it in half or in four pieces using a sharp knife.
¡Buen provecho!
Mely,
Cinco de Mayo parties aren't complete without quesadillas as appetizers or entrees.
¡Buen provecho!
Mely,
What to Serve with Beef Quesadillas?
Beef quesadillas can be complemented with a variety of delicious sides and accompaniments. The classic choice is guacamole, which adds a creamy and refreshing element to your beef quesadillas. If you're looking for a true Mexican experience, try Mexican crema (sour cream), pico de gallo, fresh cilantro, and a few drops of lime juice. For a more satisfying meal, you can also enjoy beef quesadillas with refried black beans and your favorite salsa.
More Authentic Mexican Recipes:
If you enjoyed this recipe for Steak quesadilla and looking for other quesadilla recipes, take a look at some of these other authentic Mexican recipes:
- Cinco de Mayo Recipes
- Shredded Beef Quesadilla
- Tripe Quesadilla
- Restaurant Style Red Fried Salsa
- Pork Spare Ribs in Salsa Verde
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📖 Recipe
Steak Quesadilla
Ingredients
- 1 Tb. vegetable oil
- ½ cup white onion finely chopped
- 1 lb. fajita sirloin or rib eye steak, finely diced.
- Salt and pepper to season steak
- 8 medium size flour tortillas
- 8 oz Oaxaca Cheese
- Optional garnishes:
- 1 whole avocado cut into slices or guacamole optional
- ½ cup pico de gallo salsa
- lime slices
- Cacique Mexican Cream
Instructions
- Heat a skillet over medium-high heat, and add the vegetable oil. When the oil is hot, add the chopped onion and sauté for about 2 minutes.
- Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned about 6-8 minutes.
- Now, make the quesadillas by placing one tortilla on a preheated grilled or comal. Top the tortilla with ¼ of the cooked meat and then with ¼ of the Oaxaca Cheese that has been separated into strings. (If you are using shredded cheese, just add about ¼ of the 8oz cheese package)
- Top with another tortilla on top and press it gently to seal the tortillas. (I don’t grease the griddle, but if you want to, you can add a teaspoon of oil for each quesadilla)
- Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots, and the cheese will have melted. Repeat this process with the rest of the quesadillas.
Notes
- This is a great way to use leftover grilled meats. A quesadilla can be a great way of adding protein to make a beef or chicken quesadilla.
- While making the quesadillas, you can turn your oven on at 250F to keep them warm while you finish cooking the rest of them.
- To reheat, place on a baking sheet in a 350-degree oven, loosely covered with aluminium paper.
- If you are only making a quesadilla for yourself, you can always make one tortilla. First warm the tortilla on one side for a few minutes, then flip it and warn the other side. Add cheese and steak to half of the tortilla and fold to make a half quesadilla.
- To make this quesadilla, you can use rib eye, fajitas or sirloin steak and, of course, a good cheese that can melt easily. I like to use Oaxaca Cheese so that the quesadillas will have the lovely melted cheese oozing out when you squeeze the tortilla with each bite. Who doesn’t like that, right? Mexican dishes (especially Quesadillas) taste best when using authentic ingredients, and nowadays, cheeses like Mexican Quesadilla Cheese, Queso Fresco, and Queso Ranchero are easily available.
- If you are a Philly cheesesteak sandwich fan, add mushrooms and bell peppers to your quesadilla for extra flavor.
Steph
I’m sorry but we dislike this recipe. Too bland for our taste!
Mely Martínez
Hello Steph,
Maybe this is not the way you are used to eating them in CA, this recipe is for the way we make them in Mexico. Mexican food outside of Mexico is way different in the States. They add other spices and store-bought seasonings and then call them Mexican Food. Next time try to buy good fresh quality ingredients, like when you buy the meat if possible, buy it the same day you plan to cook it.
Chris
Made these tonight. They were delicious and so easy.
Mely Martínez
Hello Chris,
Steak quesadilla is so tasty! Thank you for trying the recipe.
Su Rodriguez
When i was a teen i leearned to gook them i am 82 now and have not had suck a great memory in years i love them thank tiy si much
Hannah
Muy delicioso. Muy de queso. A me le gusta.
Diana Bauman
Wow Mely! This looks amazing!!
Nammi
Yeah Delicioso 🙂 , my kids watch Diego so learning little words of spanish (LOL) . This is sure to be a to be a winner with the boys they love quesidellas. have a nice week
Velva
Absolutely delicious! Love, love it. Thanks for sharing.
Rebecca Subbiah
looks so good and folks went crazy for this on twitter
Catherine
This is a fun dish and always a winner at the table. Blessings, Catherine xo
Noelle
Que delicioso!