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Steak & Cheese Quesadillas

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These Steak & Cheese Quesadillas are the ultimate comfort food—crispy, cheesy, and packed with juicy marinated steak. Perfect for game day, quick dinners, or family meals, this easy recipe delivers bold Tex-Mex flavor in every bite with melty cheese and golden toasted tortillas.

Ingredients

  • 1 lb ribeye or flank steak, thinly sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Juice of ½ lime
  • 6 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup sautéed onions (optional)
  • 1 cup sautéed bell peppers (optional)
  • 2 tbsp butter (for pan-frying)
  • Optional toppings: chopped fresh cilantro, sliced jalapeños, sour cream, guacamole, salsa

Instructions

  1. Combine olive oil, garlic, Worcestershire, spices, salt, pepper, and lime juice in a bowl. Toss in steak to coat and marinate for at least 15 minutes.
  2. Sear steak in a hot skillet over medium-high heat for 2–3 minutes per side. Let rest, then slice into bite-sized pieces.
  3. In the same pan, cook onions and bell peppers until soft and slightly caramelized, about 5–7 minutes (optional).
  4. On one half of each tortilla, layer cheddar, mozzarella, steak, and veggies. Top with more cheese and fold over.
  5. Heat butter in a clean skillet. Cook each quesadilla 2–3 minutes per side until golden and crisp.
  6. Let rest 1 minute, then cut into wedges. Garnish and serve with toppings of choice.

Notes

  • Ribeye offers richness, flank or skirt steak works great too.
  • Combine cheeses like mozzarella for meltiness and cheddar for flavor.
  • Add mushrooms, corn, or spinach for extra veggies.
  • Store up to 3 days in the fridge; reheat in a skillet or toaster oven for best texture.

Nutrition

Find it online: https://cookedbymaya.com/steak-cheese-quesadillas/