Grilled Steak Quesadilla is a Tex-Mex classic featuring golden, crispy tortillas filled with juicy grilled steak, sautéed veggies, and perfectly melted cheese. Served with fresh pico de gallo and a creamy avocado sauce, it’s a flavorful, satisfying meal you can whip up in just 20 minutes — ideal for a quick dinner, snack, or party favorite.
Why You’ll Love This Recipe
This recipe hits all the right notes: savory grilled steak, melty cheese, colorful veggies, and crispy tortillas. It’s simple to make, incredibly versatile, and pairs beautifully with your favorite toppings or sauces. Whether you’re feeding a crowd or making a solo dinner, this quesadilla delivers bold flavor and comfort in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- large flour tortillas
- grilled steak, sliced
- shredded cheese (cheddar or Mexican blend)
- sautéed bell peppers and onions
- butter or oil (for cooking)
For serving:
- pico de gallo
- avocado cream or sour cream
Directions
- Heat the butter or oil in a large skillet over medium heat.
- Place one tortilla in the skillet.
- Layer half of the shredded cheese evenly over the tortilla.
- Add the sliced grilled steak and sautéed peppers and onions.
- Top with the remaining cheese, then place the second tortilla on top.
- Cook for 2–3 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip and cook the other side until golden and the cheese is fully melted.
- Remove from heat, slice into wedges, and serve with pico de gallo and avocado cream or sour cream.
Servings and timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 480 kcal per serving
Variations
- Spicy Version: Add sliced jalapeños or a drizzle of hot sauce inside the quesadilla.
- Vegetarian Option: Replace steak with grilled mushrooms or black beans.
- Extra Crunch: Add corn or crispy tortilla strips inside before cooking.
- Breakfast Quesadilla: Add scrambled eggs and hash browns for a hearty breakfast version.
- Dipping Sauces: Try it with chipotle mayo, salsa verde, or queso for extra flavor.
Storage/Reheating
Quesadillas are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
To reheat, use a skillet over medium heat to maintain crispness. Avoid microwaving if possible, as it softens the tortilla. For quick reheating, use an oven or toaster oven at 350°F (175°C) for about 8 minutes.
FAQs
What kind of steak is best for quesadillas?
Ribeye, flank, or skirt steak works best. Cook it medium or medium-rare and slice thinly for maximum tenderness.
Can I make this ahead of time?
You can prep the filling and store it in the fridge. Assemble and cook the quesadilla just before serving for the best texture.
Can I use corn tortillas?
Yes, but they’re smaller and more delicate. Consider making individual folded quesadillas instead of stacked ones.
What’s the best cheese for quesadillas?
A Mexican blend, cheddar, Monterey Jack, or Oaxaca cheese melts well and offers great flavor.
How do I flip the quesadilla easily?
Use a large spatula or slide it onto a plate, then flip it back into the pan to cook the second side.
Can I grill the quesadilla instead of pan-frying?
Yes. Brush with oil and grill on a flat griddle or grill pan for a smoky flavor and crispy texture.
Are quesadillas freezer-friendly?
You can freeze them uncooked. Wrap tightly in plastic wrap and foil. Cook directly from frozen, adding a few extra minutes per side.
Can I add rice or beans inside?
Yes, just keep the layer thin so the quesadilla closes properly and heats evenly.
How do I keep the quesadilla from falling apart?
Don’t overfill it, and press gently with a spatula while cooking to help it stick together.
What sides go well with quesadillas?
Serve with a side of Mexican rice, black beans, a fresh salad, or tortilla chips and salsa.
Conclusion
Grilled Steak Quesadilla is a simple, satisfying meal packed with melty cheese, savory steak, and vibrant veggies. It’s quick to make and endlessly customizable, making it a great go-to for lunch, dinner, or party snacks. Serve with fresh pico and avocado cream, and you’ve got a cheesy, crispy crowd-pleaser that never fails.
Grilled Steak Quesadilla
Crispy golden tortillas stuffed with juicy grilled steak, melted cheese, and veggies — served with fresh pico de gallo and creamy avocado sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 2 large flour tortillas
- 1 cup grilled steak, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sautéed bell peppers and onions
- 1 tbsp butter or oil
- Pico de gallo (for serving)
- Avocado cream or sour cream (for serving)
Instructions
- Heat butter or oil in a skillet over medium heat.
- Place one tortilla in the skillet and layer with half the cheese, grilled steak slices, sautéed bell peppers and onions, then the remaining cheese.
- Top with the second tortilla and cook for 2–3 minutes until the bottom is golden and crispy.
- Carefully flip the quesadilla and cook the other side until golden brown and cheese is melted.
- Transfer to a cutting board, slice into wedges.
- Serve hot with pico de gallo and avocado cream or sour cream on the side.
Notes
- Use a panini press or flattop grill for even crisping.
- Add jalapeños or hot sauce for extra heat.
- Great for using leftover steak or fajita meat.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg