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This steak quesadillas recipe is so easy! Crisp flour tortillas are stuffed with tender steak, cooked red peppers and onions, plus lots of melty cheese.

Close up of a cut steak quesadilla on a plate.

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These were really good. I already made them twice this week because my family liked them so much.

– Rachel

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Why You’ll Love This Steak Quesadilla Recipe

Easy. Cook up some steak, slice it, then layer it between two flour tortillas with cheese and veggies.
Flavorful. Crisp flour tortillas are stuffed with melty cheese and tender steak, plus red bell peppers and onions. The peppers and onions are what take the flavor over the top. They’re so good sometimes I’ll just munch on them while assembling the quesadillas.
Hearty. The combination of steak, veggies and cheese is super filling and satisfying.
Flexible. Serve them plain or go to town with the fixings. You can even stuff toppings inside your quesadilla like with mulitas.

Labeled ingredients for steak quesadillas.

Ingredient Notes

Here’s a quick look at what you’ll need to make this steak quesadilla recipe. Be sure to scroll down to the recipe card for a printable ingredient list.

Steak – I like to use flank or skirt steak
Salt and Pepper
Spices – Onion powder, ground cumin, garlic powder and smoked paprika.
Olive oil
Veggies – Sliced onion and red bell pepper.
Cheese – White cheddar cheese and Monterey Jack cheese. You can also use a blend like the Sargento Mexican blend shredded cheese. If you can get Oaxaca or Chihuahua cheese those are incredible in quesadillas.
Tortillas – I used 10 flour tortillas, which makes 5 quesadillas. You can also use corn tortillas but your quesadillas will be smaller so you’ll need more tortillas to use up all the filling.

How to Make Steak Quesadillas

Are you ready to make the most delicious steak quesadillas ever? Here’s how to do it:

Prep your tools. Preheat your oven and line a baking sheet with parchment paper. We will be using the oven to keep the quesadillas warm.
Mix the spices. In a small bowl, combine the kosher salt, black pepper and spices.

Raw steak covered with seasonings ready to cook — Season the steak.

Cooked steak in a skillet. — Season the steak.

Prep the steak. Pat the steak dry and sprinkle the spice mixture on both sides.
Cook the steak. Warm olive oil in a large skillet. Add the steak and cook each side for 6-8 minutes. The cook time will depend upon how thick your steak is and how “done” you want it to be. I like my steak done medium-well, which is 150°-160°F.
Rest. Remove the steak from the skillet and set aside on a cutting board to rest.

Sliced red peppers and white onion in a skillet ready to cook. — Cook the onions and peppers.

Cooked onions and peppers in a skillet. — Cook the onions and peppers.

Cook the onions and peppers. Add olive oil, the sliced onion and bell peppers, to a skillet. Cook, stirring frequently, until softened and the peppers have blackened a bit in a few spots. Scrape the veggies into a medium bowl and set aside.
Add some oil to the tortillas. Using a pasty brush, divide the remaining 1 tablespoon of olive oil among the 10 tortillas. Spread a thin layer of oil on the part of each tortilla that will be touching the skillet. (Don’t add oil to both sides of each tortilla, just the side that will be in contact with the pan.)

Sliced cook steak on a white plate with a knife. — Slice the steak.

Adding steak, onions and peppers to a quesadilla. — Slice the steak.

Slice the steak. Slice the steak against the grain into bite sizes pieces.
Combine cheeses. In a large bowl, combine the cheeses.
Assemble the quesadillas. Add 1/2 cup of the mixed cheese to the oil-free side of a tortilla. Top with some steak, then some of the cooked onions and peppers. Top with 1/2 cup of cheese, then cover with another tortilla, oil-free side down.

Cut steak quesadilla on a baking sheet with parchment paper and salsa.

Cook the quesadillas. Wipe down your skillet. Cook each quesadilla until golden and crispy, then carefully use a spatula to flip it over and cook on the other side until golden, about 2 min per side.
Keep warm.Keep the quesadillas warm by placing them on the prepared baking sheet while you cook up each batch.
Serve. Cut each quesadilla into fourths (so that you have triangles) and serve with salsa, guacamole and sour cream.

Tips & Variation Ideas

Choose good tortillas. Use good-quality tortillas to make the best quesadilla. Usually flour tortillas are used for quesadillas like this one, in which case my favorite brand of tortillas is Maria Ricardo’s Flour Tortillas. You can also use corn tortillas though, in which case my favorite brand is La Tortilla Factory.
Balance the Fillings. Don’t over-stuff your quesadilla. Too much filling can make it challenging to flip the quesadilla and result in a messy outcome. A moderate amount of fillings ensures even cooking.
- If you are prone to over-stuffing your quesadillas: I recommend using one tortilla per quesadilla. Add the cheese and fillings to one side, then fold the tortilla in half. This half-moon shape is easier to flip because one side of the quesadilla will be sealed.
Add garlic or caramelized onions. Sometimes I will add a few cloves of minced garlic along with the peppers and onion. I’ve also replaced the onions and peppers with caramelized onions.
Let It Rest. Allow the quesadilla to rest for a minute before cutting. This helps the cheese set and prevents it from oozing out when you slice it.
Use the right slicing tools. When cutting, use a sharp knife or a pizza cutter to get clean, even slices. Triangles or wedges are the most common shapes for serving.

Close up of a stack of steak quesadilla pieces.

How to Store and Reheat Leftovers

Fridge. Let your quesadillas cool to room temperature, then store them without any fixings in the fridge. Place them in an airtight container for up to 3 days. You can also store all the components separately and then just quickly assemble a quesadilla when you’re ready to eat one.
Freezer. You can freeze leftover quesadillas for up to 2 months. Allow them to cool completely, then wrap them in plastic wrap and place them in an airtight, freezer-safe ziplock bag. Thaw overnight in the fridge and then reheat as outlined below.
To reheat. You can reheat an assembled quesadilla in an oven preheated to 300F for about 10 minutes or in an air fryer at 350F for about 3 minutes. If you are making a quesadilla using ingredients that were stored separately, as mentioned above, then I recommend briefly warming the steak, onions and peppers in the microwave before assembling your quesadilla and cooking it on as outlined in the recipe below. I don’t recommend microwaving quesadillas because the tortilla will lose it’s crispness.

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