Steak Quesadillas

Prep Time
Cook Time
Ready In

Recipe: #19252

May 24, 2015

"From Seasaltwithfood. Simply delicious."

Original is 5-6 servings


  • Serving Size: 1 (332.2 g)
  • Calories 380.5
  • Total Fat - 16 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 110.3 mg
  • Sodium - 628.1 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.3 g
  • Protein - 46.9 g
  • Calcium - 591.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 105.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Season the beef slices with sea salt, black pepper and 1 tablespoon of the Fajita. Let it marinate for about 20 to 30 minutes. When ready to cook, mix in the olive oil to loosen the meat. Divide the meat into 3 to 4 portions.

Step 2

Heat a large cast-iron or non-stick pan over medium heat until hot. Add 1-½ tablespoons of olive oil, follow by a portion of the peppers, onions, and sauté until the onions are softened, about 5 to 6 minutes, and push it on one side of the pan.

Step 3

Add about 1 tablespoon of oil to the pan, a portion of the beef, and when the beef starts to sizzle, season with Fajita/steak seasoning, turn over and cook the other side. Then sauté the meat and vegetables together until well combine and the meat still pink inside.

Step 4

Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer cheese on one side of the tortilla. Then scatter some meat and vegetables, pickled jalapeno, season with some sea salt and pepper, and top with another layer of cheese.

Step 5

Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted. 

Step 6

Slide the tortilla onto a plate repeat with the remaining tortilla, cheese, meat and vegetables, and pickled jalapeno. To serve, cut each quesadilla into 3 wedges, serve with some Salsa Fresca and Guacamole.

Step 7

Makes 5 to 6 Steak Quesadillas


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting beef sirloin steaks, look for steaks that are bright red in color and have a good amount of marbling.
  • When selecting cheese, look for a Monterey Jack Cheese/Tex-Mex Blend that is aged for at least 8 weeks for optimal flavor.

  • Instead of beef sirloin, use tofu or tempeh for a vegetarian alternative. The benefit of this substitution is that it provides a plant-based source of protein that is healthier and more sustainable than beef. Additionally, it is easier to prepare and quicker to cook than beef.
  • Instead of pickled jalapeno, use pickled banana peppers for a milder flavor. The benefit of this substitution is that it provides a milder flavor that is better suited for those who prefer a less spicy dish. Additionally, it is a great way to add a unique flavor to the quesadillas.

Vegetarian Quesadillas Replace the beef sirloin with an equal amount of diced mushrooms, diced zucchini, and diced red bell pepper. Omit the Fajita/Steak Seasoning and replace with a tablespoon of taco seasoning. Proceed with the recipe as normal.

Mexican Rice: Mexican Rice is a great accompaniment to steak quesadillas. It is a simple dish made with long grain rice, tomatoes, onion, garlic, and spices. The flavor of the rice complements the savory steak and cheese quesadillas perfectly. It is also an easy and tasty side dish that is sure to impress your guests.

Black Bean Salad: Black Bean Salad is a delicious and healthy side dish that pairs perfectly with Mexican Rice and steak quesadillas. It is made with black beans, onions, tomatoes, cilantro, and a simple lime and olive oil dressing. The salad provides a nice contrast to the savory quesadillas and adds a fresh, zesty flavor to the meal. The beans also provide a good source of protein and fiber, making this a nutritious addition to the plate.


Q: How do I make sure the cheese melts?

A: To ensure the cheese melts, cook the quesadilla over medium heat and press down lightly with a spatula. Also, make sure to use enough cheese so that it melts when heated.

Q: What type of cheese is best for quesadillas?

A: Monterey Jack and cheddar are popular choices for quesadillas, but you can also use mozzarella, pepper jack, or any other melty cheese.

5 Reviews


This was as good as I thought it would be! Scaled this back for two servings using the Tex Mex Blend I had on hand and was generous with the onions. See this on my weekend menu for my family when this lockdown is over.


review by:
(29 Apr 2021)


An Mmmmmmm meal these quesadillas make that satisfied all of us! Used sirloin beef cut thinly and seasoned with half taco seasoning and half Tajin brand seasoning (chili lime forward taste) used in Mexican/Latin cuisine. It all came out Fantastic tasting and made some with onion and some of the quesadillas without due to preferences in the family. Thank you, Marramamba, for another delicious meal!


review by:
(27 Jan 2021)


So yummy. I made this just for myself and couldn't stop eating them. These will definitely be made at my house again. Thanks for sharing, Marra.


review by:
(24 Jun 2020)

dienia b

Simple tasty nice dinner


review by:
(15 May 2020)


My cousin is here visiting and we enjoyed these very much! I cut the recipe in half for just the two of us. Topped them with cheese, salsa and sour cream for one delightful lunch! I will keep these in mind for future use. We loved them Marramamba and I thank you for sharing! Linda


(7 Jun 2015)

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Fun facts:

The dish Steak Quesadillas is said to have been created in the 1970s at a restaurant in Mexico City, owned by the famous Mexican actor, singer, and comedian Cantinflas.

The pickled jalapenos used in the recipe are said to have been popularized by the Aztecs, who used to preserve their food by pickling it in salt, vinegar, and other spices.