Steak Quesadillas
There’s nothing like an ooey gooey cheesy Steak Quesadilla, and this easy recipe is brimming with flavor! It’s easy to make, and there’s flavor in every bite. I love quesadillas – they’re fun to make and eat, and this one is beefy, not too spicy, and full of tasty cheese!
Quesadillas are on the menu of every Mexican restaurant, but they’re so easy to make at home! I use affordable sirloin steak that cooks quickly in a skillet to lock in all the flavor in this recipe. The quesadillas are made in the oven, so there’s no need to stand over the stove cooking them one at a time in a skillet. This way, everyone can eat at the same time!
Steak Quesadillas
These Steak Quesadillas are filled with flavor. The steak is rubbed with big and bold Southwestern flavors, and with black beans and fire-roasted corn right inside, there’s even more to love.
I love pairing quesadillas with all my favorite salsas and toppings. Fresh avocado is delightful with these cheesy quesadillas, but so is sour cream, pico de gallo, salsa, lime wedges, chunky guacamole, and of course, fresh cilantro.
Craving flavor? Sink your teeth into these amazing Steak Quesadillas that are bursting with amazing freshness, cheese, and beefy goodness in every bite!
Why I love this recipe
- It’s a great way to stretch an inexpensive cut of steak.
- These quesadillas are packed with flavor, and you can make them a part of a fiesta!
- I love making them in the oven, where I can make enough for the whole family at once.
Gather these ingredients
- Sirloin steak – Trim off any fat or gristle.
- Chili powder
- Paprika
- Cumin
- Garlic powder
- Cayenne pepper
- Salt
- Olive oil
- Flour tortillas – Use large tortillas.
- Mexican cheese blend – Shredded.
- Cherry tomatoes – Thinly sliced.
- Canned fire-roasted corn kernels – Drained.
- Canned black beans – Drained.
- Avocado – Diced.
- Lime wedges, sour cream, fresh cilantro – To top your quesadillas.
How to make Steak Quesadillas
These are so quick and easy to make!
- Preheat your oven to 425-F and line a baking sheet with a piece of parchment paper.
- Combine the chili powder, paprika, cumin, garlic powder, cayenne pepper and salt in a small bowl and mix well.
- Rub the spice blend over both sides of the steak.
- Heat the oil in a large skillet over medium-high heat. Sear the steak, 2-3 minutes per side, then set it aside to rest.
- Place 2 tortillas on the baking sheet and sprinkle with ½ cup of the shredded cheese.
- Top the tortillas with the tomatoes, corn, black beans and avocado.
- Thinly slice the steak across the grain and divide the steak between the two tortillas.
- Sprinkle the rest of the cheese evenly over the steak and top with the remaining tortillas.
- Bake in the preheated oven for 6-8 minutes or until heated through and crispy and the cheese has melted in the middle.
- Remove the quesadillas from the oven and cut them into wedges.
- Top with a spoonful of sour cream, a sprinkle of chopped cilantro, and a lime wedge.
- Enjoy!
Tips & substitutions
- Use fresh spices! Fresh spices will make all the difference between a ho-hum quesadilla and a flavorful one!
- Like it spicy? Add more cayenne to the spice rub or even chipotle powder.
- Use whole wheat or flour tortillas – whichever you prefer.
- Swap the avocados for guacamole.
Serving suggestions
So many sides go so well with quesadillas! Some of my favorites include this tasty Mexican slaw, this flavor-packed rice salad with corn and beans, or a side of this amazing bacon guacamole. Or keep it simple – even chips and salsa are a great side to this easy quesadilla recipe.
Storage
Store any leftover quesadillas tightly wrapped in the fridge for 3-4 days. They won’t be as crispy when you heat them unless you warm them up in an air fryer or oven.
Check out these awesome steak recipes while you’re here
Get the Recipe:
Steak Quesadillas
Ingredients
- 1 lb sirloin steak
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Pinch of cayenne pepper
- ¼ teaspoon salt
- 2 Tbsp olive oil
For the Quesadillas:
- 4 large flour tortillas
- 2 cups Mexican Cheese Blend, shredded
- ½ cup cherry tomatoes, thinly sliced
- ½ cup canned fire roasted corn kernels, drained (we buy at Trader Joe’s)
- ½ cup canned black beans, drained
- ½ avocado, diced
- limes wedges, sour cream and chopped cilantro for garnish
Instructions
- Preheat oven to 425˚F. Lay down a piece of parchment paper on a baking sheet.
- In a small bowl, mix together all spices and salt and rub all over the steak.
- Heat olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side.
- Remove from heat and allow the steak to rest for 5 minutes while prepping quesadillas.
- Place 2 tortillas on the baking sheet and sprinkle each one with ½ cup of the shredded cheese.
- Next, top with tomatoes, corn, black beans, and avocado.
- Thinly slice the steak against the grain. Place slices of steak on top of the full tortilla (with cheese, tomatoes, corn, beans, etc.)
- Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
- Bake in the oven for 6-8 minutes, until the cheese is melted.
- Remove from the oven and cut into pieces.
- Top each serving with a dab of sour cream, sprinkle of cilantro, and a lime wedge and serve.
- Optional to replace the avocados for guacamole. You can also serve with salsa and chips on the side.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
