Easy Steak Cheese Quesadillas – Better Than Takeout

Easy steak cheese quesadillas are the ultimate quick dinner solution. After making these many times, I’ve perfected the technique for crispy, melty perfection. The trick I discovered is using high heat and a bit of oil to get that perfect crisp. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No Bake S’mores Pudding Cups Recipe and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.

What You'll Need for Easy Steak Cheese Quesadillas – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 8 oz shredded Mexican cheese blend
• 4 large flour tortillas
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional: Fresh cilantro, chopped
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or pico de gallo
• Optional: Guacamole or avocado slices
• Optional: Lime wedges

How to Make Easy Steak Cheese Quesadillas – Better Than Takeout

1. Prepare the steak: Slice the steak thinly against the grain. Season with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove from skillet and set aside.
2. Cook the onions and garlic: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds.
3. Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle half of the shredded cheese evenly over one half of the tortilla. Top with cooked steak slices, followed by the cooked onions and garlic. Sprinkle the remaining cheese over the top. Fold the tortilla in half to cover the filling.
4. Cook the quesadillas: Heat a large non-stick skillet or griddle over medium-high heat. Add a small amount of oil to coat the surface. Place the folded quesadilla in the skillet and cook until the exterior is crispy and golden brown, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, until the other side is crispy and the cheese is melted and gooey. Repeat with remaining quesadillas.
5. Serve: Cut each quesadilla into wedges and serve with your favorite toppings. Enjoy immediately.

Storing & Reheating Easy Steak Cheese Quesadillas – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The steak can be cooked and sliced up to 1 day ahead. Store in the refrigerator until ready to assemble the quesadillas.

Freezing Easy Steak Cheese Quesadillas – Better Than Takeout

Freezing is not recommended for this dish.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds, or until warmed through. The texture may not be as crispy as when freshly made.

Recipe Notes

• Chef tip: For a vegetarian version, substitute sliced mushrooms or portobello mushrooms for the steak.
• Best substitution: No substitutions needed for this recipe.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the quesadillas are not crispy, try increasing the heat or cooking for a longer period of time. Be careful not to burn the tortillas.

Easy Steak Cheese Quesadillas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 8 oz shredded Mexican cheese blend
• 4 large flour tortillas

Seasonings

• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Optional Toppings

• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Guacamole or avocado slices
• Lime wedges

Instructions

1. Prepare the steak: Slice the steak thinly against the grain. Season with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove from skillet and set aside.
2. Cook the onions and garlic: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds.
3. Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle half of the shredded cheese evenly over one half of the tortilla. Top with cooked steak slices, followed by the cooked onions and garlic. Sprinkle the remaining cheese over the top. Fold the tortilla in half to cover the filling.
4. Cook the quesadillas: Heat a large non-stick skillet or griddle over medium-high heat. Add a small amount of oil to coat the surface. Place the folded quesadilla in the skillet and cook until the exterior is crispy and golden brown, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, until the other side is crispy and the cheese is melted and gooey. Repeat with remaining quesadillas.
5. Serve: Cut each quesadilla into wedges and serve with your favorite toppings. Enjoy immediately.

Notes

• Chef tip: For a vegetarian version, substitute sliced mushrooms or portobello mushrooms for the steak.
• Best substitution: No substitutions needed for this recipe.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the quesadillas are not crispy, try increasing the heat or cooking for a longer period of time. Be careful not to burn the tortillas.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is not recommended for this dish.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, or until warmed through. The texture may not be as crispy as when freshly made.
• Make ahead: The steak can be cooked and sliced up to 1 day ahead. Store in the refrigerator until ready to assemble the quesadillas.

Nutrition Per Serving

• Calories: 580
• Protein: 38g
• Fat: 32g
• Carbs: 35g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 110mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Steak Cheese Quesadillas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Steak Cheese Quesadillas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!