Steak Quesadilla 

The steak quesadilla is highly underrated. Savory chunks of marinated steak mingle with sauteed peppers and gooey cheese, for a crispy, comforting meal.

These delicious steak quesadillas are marinated in a blend of citrus, fresh herbs, and aromatics, then cooked to perfection in a hot pan achieving a perfectly tender steak, then wrapped in a warm tortilla with cheese, sauteed onions and peppers – it’s the perfect bite!

Why You’ll Love This Steak Quesadillas Recipe

– Anytime Meal! I love this for a simple dinner with simple ingredients which makes for the perfect game day snack or a party appetizer. Make my steak frites recipe too while you’re at it!

– Easy to Customize! Pick from a range of fillings and sauces to satisfy your cravings.

– Better Than Fast Food! Compared to the Taco Bell steak quesadilla, this recipe is made with higher quality, fresh ingredients for a better tasting dish.

See the recipe card for full information on ingredients and quantities.

Ribeye or Top sirloin steak – Top sirloin or Ribeye is the best meat (in my opinion) for quesadillas, fajitas, and tacos. These cuts of beef are tender and flavorful, making it perfect for grilling and slicing thinly for quesadillas. You can also use flank steak, skirt steak, ribeye, or even NY strip. Use leftover steak to make my steak fried rice!

Steak Marinade

• White onion – Adds sweetness and a subtle sharpness to the marinade, enhancing the steak’s flavor.
• Green bell peppers – Provide a fresh, slightly sweet taste that complements the steak and adds vibrant color.
• Cloves garlic – Infuses the marinade with a rich, aromatic flavor, enhancing the overall taste of the steak.
• Cilantro – Adds a bright, herbaceous note to the marinade, balancing the richness of the steak.
• Juice – I use orange juice and a bit of lime juice to add a tangy, citrusy flavor. Also, the acidity helps tenderize the steak.
• Spices – Add chili powder, ground cumin, and oregano to impart a warm, earthy flavor with a hint of heat, perfect for the steak.
• Olive oil – Oil emulsifies the steak marinade and keeps the meat moist during cooking. You can also use vegetable oil here.

Other Ingredients

• White onion – Diced onion adds a bit of crunch and a sweet, savory flavor to the quesadilla.
• Green poblano pepper – Thinly sliced peppers pack a mild heat and a slightly smoky flavor that complements the steak and cheese.
• Flour Tortillas – Serve as the perfect base for the steak quesadilla, holding all the ingredients together.
• Cheese – I use a medley of mozzarella cheese/Oaxacan cheese, cheddar cheese, and pepper jack cheese. All of this melty cheese creates a creamy, savory filling with a bit of a kick from the pepper Jack.

Recipe Substitutions

• Cheese: Swap any of the cheeses in this recipe for Monterey Jack cheese, Mexican blend, or even Oaxaca cheese (my personal fave) if you can find it!
• Peppers: Use red, yellow, or orange bell peppers for a sweeter taste. Replace the poblano peppers for jalapeños if you prefer a milder heat.
• Flour Tortilla: Use corn tortillas for a gluten-free option.

How to Make Steak Quesadillas

Step 1: Add all of the marinade ingredients to a food processor and blend until a thick paste forms.

Step 2: Coat the steak in the marinade and place into a ziploc. Refrigerator for at least 30 minutes, up to overnight (ideally).

Step 3: Heat a cast iron skillet on medium-high heat. Pat steak dry and season with salt and black pepper. Add 1 tbsp olive oil to the pan and cook steak for 4-5 minutes, per side, until desired level of doneness is reached.

Step 4: Remove from the heat and let it rest for 10 minutes before slicing thinly against the grain. Then cut into bite-sized pieces.

Step 5: While the steak rests, add 2 tablespoons of olive oil to the pan and cook the onions and poblano peppers for 5-7 minutes, until slightly softened and browned.

Step 6: Mix the cheeses together in a bowl.

Step 7: Wipe the pan clean with a paper towel and reduce heat to medium. Add 1 tbsp of butter to the pan and allow it to melt. Place a tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla. Add sliced steak, diced onions, and bell peppers over the cheese. Sprinkle a bit of chopped cilantro (if using) on top. Add another layer of cheese on top of the fillings.

Step 8: Fold the tortilla in half over the filling. Cook for about 2-3 minutes on each side, or until the steak quesadilla is golden brown and the cheese is melted.

Pro Tips 

• Marinate overnight. For maximum flavor, marinate the steak overnight. This adds great flavor to the meat. 
• Add a little heat – ​by adding a few chipotle peppers
• Rest the steak. Let the steak rest for 10 minutes after cooking to keep it juicy and flavorful.
• Always slice against the grain when cutting steak. This is how you end up with tender bites. Be sure to use a sharp knife!
• Shred your cheese. Pre-shredded cheese has a waxy coat that prevents it from clumping but also makes it harder to melt. The cheese ends up being grainier and not as smooth and melty. 

What to Serve with Steak Quesadillas

Quesadillas are great for dipping in a tasty sauce or condiment. I suggest my Easy Guacamole Recipe or avocado crema, mango habanero salsa, Pineapple Pico De Gallo, black beans and rice, or mango habanero salsa. You can also add a creamy jalapeno sauce on top for a little heat!

Because I love a good happy hour, adults can enjoy these with a refreshing Basil Watermelon Margarita or peach tea!

Storing Leftovers

Store leftover steak quesadillas in foil or an airtight container in the fridge for up to 3 days. Reheat the quesadillas in the air fryer, oven, or over medium heat in a skillet to retain the crispy texture of the tortilla.