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Steak quesadilla on a cutting board, next to avocado, lime and red salsa.
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Steak Quesadilla

Are you searching for a delicious and easy meal that everyone will love? If so, steak quesadillas are the way to go! The juicy steak melted cheese, and crispy tortillas make it a perfect option for any time of the day.
Course Appetizers
Cuisine Mexican
Keyword mexican steak quesadilla recipe, steak quesadilla, steak quesadilla marinade
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 8 servings
Calories 336kcal

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. 
 

Nutrition

Serving: 0.5quesadilla | Calories: 336kcal | Carbohydrates: 19g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 734mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg