Crispy, golden tortillas stuffed with juicy grilled steak, sautéed onions, and a blend of gooey cheeses—these steak quesadillas are perfect for quick weeknight dinners, casual cookouts, or hearty game-day snacks.

Why You’ll Love This Recipe

• Bold & Savory Flavors – Tender, seasoned steak meets melted cheese for an irresistible filling.

• Easy to Make – Uses simple ingredients and comes together in under 30 minutes.

• Family Favorite – Loved by kids and adults alike, and easy to customize.

• Versatile Cooking Methods – Grill, stovetop, or even a panini press all work well.

Ingredients

For the Seasoned Steak

• 1 pound skirt steak, diced into 1-inch pieces

• 1 tablespoon vegetable oil

• ½ teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 medium onion, diced

For the Cheese Quesadillas

• 2 cups shredded mozzarella cheese

• 1½ cups shredded Monterey Jack cheese

• 4 burrito-size flour tortillas

Directions

Step 1: Preheat your grill or a large skillet over medium-high heat (about 400°F). Lightly coat the cooking surface with vegetable oil.

Step 2: Add the diced steak and chopped onions in an even layer. Season with onion powder, salt, and black pepper. Cook for 4–8 minutes, turning as needed, until the steak is browned and cooked through.

Step 3: Push the steak and onions to one side of the grill or skillet. Reduce the heat to medium to prevent the tortillas from burning.

Step 4: Place the tortillas on the cleared side of the grill or in a clean skillet. Sprinkle a layer of mozzarella and Monterey Jack cheese on half of each tortilla.

Step 5: Evenly spoon the steak and onion mixture over the cheese layer. Top with a second layer of cheese for extra meltiness.

Step 6: Fold each tortilla in half to create a quesadilla shape. Cook for 1–2 minutes until the bottom is golden brown and crispy.

Step 7: Flip the quesadillas and cook for another 1–2 minutes until both sides are golden and the cheese is melted.

Step 8: Transfer the quesadillas to a cutting board. Slice into wedges and serve hot.

Serving Ideas

• Serve with salsa, guacamole, or sour cream for dipping.

• Add a side of rice, beans, or a fresh salad for a complete meal.

• Perfect as an appetizer for game night or a snack for family gatherings.

Tips & Variations

• Swap the Cheese: Try cheddar, pepper jack, or a Mexican blend for different flavor profiles.

• Add Veggies: Sautéed bell peppers, mushrooms, or jalapeños can be added with the onions.

• Use Leftover Steak: Great way to use up leftover grilled or roasted steak.

• Make it Spicy: Add hot sauce to the filling or serve with spicy salsa on the side.

Frequently Asked Questions

Can I make these ahead of time?

You can prep the steak mixture in advance and refrigerate. Assemble and cook the quesadillas fresh for the best crispiness.

What cut of steak works best?

Skirt steak is ideal, but flank steak or sirloin can be used too—just slice or dice thinly for quick cooking.

Can I use a stovetop instead of a grill?

Absolutely. A cast iron skillet or non-stick pan works perfectly on the stovetop.

How do I store leftovers?

Wrap cooled quesadilla slices in foil or store in an airtight container. Reheat in a skillet or toaster oven to keep them crispy.

Final Thoughts

These steak and cheese quesadillas strike the perfect balance of savory, cheesy, and crispy. Whether you’re cooking for a crowd or just craving a satisfying dinner, this simple recipe delivers big flavor with minimal fuss.