What cut of steak to use for quesadillas?

For your steak quesadilla recipe, flank steak is a solid choice. It's tender and juicy when cooked right. Skirt steak works too, as it’s flavorful and cooks quickly. Both cuts give you that perfect balance of flavor and texture. You can also use sirloin if you prefer a leaner cut. Just remember, the key is slicing it thinly against the grain!

What goes well inside a quesadilla?

When making a steak quesadilla, you can get creative! I recommend adding sautéed onions and bell peppers for a sweet, smoky crunch. You could also toss in some mushrooms for extra flavor. Want it spicy? Try adding jalapeños. And, of course, a layer of melted cheese makes it all come together. It’s like building a perfect sandwich with all your favorite fillings!

What is the best melting cheese for quesadillas?

Cheddar and Monterey Jack are your go-to cheeses for the best steak quesadilla recipe! Cheddar gives a sharp, rich flavor, while Monterey Jack melts perfectly for that creamy texture we all love. If you're feeling adventurous, try pepper jack for a little kick! You can even mix the cheeses for a balance of flavor and meltability. Yum!

What do Mexican restaurants use for quesadillas?

Mexican restaurants often use a blend of cheeses like Oaxaca, a semi-soft, stringy cheese that melts beautifully. You’ll also find them using Chihuahua cheese, known for its mild flavor and excellent melt. For a more familiar option, use cheddar and Monterey Jack. They’re easy to find and melt wonderfully in your steak quesadilla recipe! Try to stick with real cheese, not pre-shredded.

Steak Quesadilla Recipe

Ingredients

Scale

For the Steak:

1 lb flank steak or skirt steak (flank steak is recommended for juicy, tender bites)
1 tbsp olive oil
Juice of 1 lime (fresh is BEST)
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

For the Quesadillas:

8 large flour tortillas
2 cups shredded cheese (a mix of cheddar and Monterey Jack works best)
1 cup cooked onions and bell peppers (optional but highly recommended)
1 tbsp butter (or more for cooking)

For Toppings (Optional but Delicious):

Sour cream
Guacamole
Salsa or pico de gallo
Fresh cilantro

Instructions

Marinate the Steak:
Combine olive oil, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Toss the steak in the mixture, ensuring it’s fully coated. Let it marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).Pro Tip: If you’re short on time, you can substitute the spice mix with store-bought taco seasoning.
Cook the Steak:
Heat a skillet over medium-high heat. Cook the steak for about 3-4 minutes per side or until it reaches your preferred doneness (medium-rare is recommended for maximum juiciness). Let the steak rest for 5 minutes before slicing it thinly against the grain.
Sauté the Veggies (Optional):
In the same skillet, add a splash of olive oil and cook sliced onions and bell peppers with a pinch of salt until softened and caramelized. For extra flavor, you can add mushrooms or even corn.
Assemble the Quesadillas:
Lay one tortilla flat and sprinkle a generous layer of shredded cheese. Add the sliced steak and sautéed veggies (if using), then top with another layer of cheese. Place another tortilla on top.
Cook the Quesadillas:
Melt butter in a skillet over medium heat. Cook the assembled quesadilla for 2-3 minutes on each side, or until golden and crispy. The cheese should be melted and gooey.
Serve and Enjoy:
Cut the quesadillas into wedges and serve them hot with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo.

Notes

This recipe is perfect for using up leftover grilled steak or fajita veggies.
For a smoky twist, add a pinch of chipotle powder to the marinade.
Spice it up by adding jalapeños or a dash of hot sauce to the filling.

Author: Nina
Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: Mexican-inspired

Nutrition

Serving Size: 4 servings
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 28g