🧀🥩 Steak & Cheese Quesadillas

Crispy, golden tortillas filled with melty cheese, tender steak, and perfectly seasoned onions — these quesadillas taste like a cheesesteak wrapped in a tortilla! Quick, satisfying, and perfect for lunch, dinner, or game day.

📝 Ingredients (Makes 4 Quesadillas)

• 1 lb cooked steak, sliced or chopped (leftover, grilled, or pan-seared)

• 1 small onion, thinly sliced

• 1 tbsp butter or oil

• 1 cup shredded mozzarella or Monterey Jack

• 1 cup shredded cheddar (or provolone for a Philly cheesesteak flavor)

• 4 large flour tortillas

• Salt, pepper, garlic powder, to taste

• Optional: sliced bell peppers, cilantro, hot sauce, jalapeños, chipotle mayo

👩‍🍳 Instructions

1. Sauté the onions

Heat butter or oil in a skillet. Add sliced onions and cook until soft, golden, and caramelized (5–7 minutes). Add bell peppers if you’re using them.

2. Warm the steak

Add sliced or chopped steak to the onions. Season with salt, pepper, and garlic powder. Cook until heated through.

3. Assemble the quesadilla

Place a tortilla in a clean skillet. Add a layer of cheese, then spoon the steak/onion mixture on top, and finish with more cheese. Fold the tortilla in half.

4. Cook until golden

Toast the folded quesadilla over medium heat for 2–3 minutes per side or until crispy and the cheese is fully melted.

5. Slice & serve

Cut into wedges. Garnish with cilantro or serve with salsa, sour cream, or hot sauce.

⭐ 20 Pro Tips for the Best Steak & Cheese Quesadillas

1. Use leftover steak for the quickest version.

2. Slice steak thinly against the grain for tenderness.

3. Caramelize onions slowly for natural sweetness.

4. Use two cheeses for maximum melt + flavor.

5. Add provolone if you want an authentic cheesesteak taste.

6. Warm tortillas before assembling to avoid cracking.

7. Don’t overfill — it makes flipping messy.

8. Cook on medium heat, not high, so cheese melts before the tortilla burns.

9. Add a splash of Worcestershire to steak for extra flavor.

10. Use fresh bell peppers for crunch and color.

11. Brush tortillas lightly with butter for a golden, restaurant-style finish.

12. Press gently with a spatula while cooking for even melting.

13. Use a large skillet or griddle if making multiple at once.

14. Add jalapeños for heat without overpowering flavor.

15. Drizzle chipotle mayo inside for a smoky kick.

16. Use thin-cut tortillas for better crispiness.

17. Freeze cooked quesadillas for a quick reheatable meal.

18. Shred your own cheese — it melts better than pre-shredded.

19. Add mushrooms to make it taste like a steakhouse melt.

20. Serve with lime wedges for brightness.

❓ 20 Frequently Asked Questions

1. What kind of steak works best?

Leftover ribeye, flank steak, skirt steak, or sirloin are all great choices.

2. Can I use raw steak instead of cooked?

Yes — slice thinly and quickly sear it before adding the onions.

3. Can I use chicken instead of steak?

Absolutely — grilled or shredded chicken works well.

4. What cheese melts the best?

Monterey Jack, mozzarella, and cheddar are the top choices.

5. Is provolone good for quesadillas?

Yes! It gives a cheesesteak flavor.

6. Do I need to use flour tortillas?

Flour is best because they get crispy and hold together well.

7. Can I make this spicy?

Add jalapeños, chili flakes, hot sauce, or pepper jack cheese.

8. Can I add veggies?

Yes — bell peppers, mushrooms, spinach, or tomatoes.

9. What’s the best pan to use?

A nonstick or cast iron skillet for an even golden crust.

10. Can I air-fry the quesadillas?

Yes — 375°F (190°C) for 4–5 minutes until crisp.

11. Can I bake them?

Bake at 400°F (200°C) for 8–10 minutes, flipping halfway.

12. How do I prevent the filling from falling out?

Do not overstuff; add cheese on both sides to “glue” it together.

13. How long do leftovers last?

Up to 3 days in the fridge.

14. How do I reheat quesadillas?

Pan reheat on medium heat or air fry for crispiness.

15. Can I freeze them?

Yes — freeze cooked quesadillas individually.

16. What dips go well with steak quesadillas?

Sour cream, salsa, guacamole, chipotle mayo.

17. Can I meal prep this?

Yes — cook the filling ahead of time and store it separately.

18. Do corn tortillas work?

They can, but flour gives better structure and browning.

19. Can I make them dairy-free?

Use dairy-free cheese and oil instead of butter.

20. What if my quesadilla won’t crisp up?

Increase heat slightly and use a bit of butter for browning.