These easy and cheesy steak quesadillas are packed with juicy, marinated flank steak, sautéed onions, and melty cheese, all wrapped in crispy tortillas. A quick and delicious meal for any occasion!
When Easy Meets Cheesy
Okay, maybe that was a little cheesy—but so are these irresistible steak quesadillas! I’m not kidding when I say they’re incredibly easy to make and even more delicious to eat. In fact, I’m already thinking about when I can make them again! With perfectly melted cheese, flavorful steak, and crispy tortillas, these quesadillas are a recipe you’ll want on repeat. You’re going to LOVE them!
Gather Your Ingredients
- Flank Steak – Skirt, strip or ribeye would also be fantastic options for this recipe.
- Avocado Oil – I like avocado oil for its high smoke point when searing, but any neutral cooking oil will do.
- Yellow Onion – Adds that perfect caramelized crunch in the quesadillas.
- Mexican Style Shredded Cheese – I’m using shredded quesadilla Mexican style melting cheese. The best cheese is any cheese that melts well. Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, and mozzarella cheese are all great options.
- Tortillas – the number of tortillas needed will depend on the size you choose.
- Marinade Ingredients – the perfect combination to tenderize the meat while giving great flavor!
- Seasonings: Salt, black pepper, garlic powder, onion powder, paprika, cumin and cayenne pepper.
- Brown sugar
- Baking soda
- Juice of orange
- Juice of lime
Making the Steak Quesadillas is as Easy as 1, 2, Cheese!
Okay, that was the last one, I promise. Let me show you how to make these quesadillas!
First, we need to marinate the flank steak. In a mixing bowl, combine all the marinade ingredients. Add in the flank steak and toss to make sure it is well coated. Marinate in the fridge for 30 minutes, up to 3 hours.
Next, cook the flank steak. In a cast iron skillet, heat oil over medium high heat. Once the oil is hot, add the flank steak to the skillet and let it sear undisturbed for about 5 minutes per side (depending on thickness of flank steak) for a juicy, medium-rare finish. Cook longer if a more well-done steak is preferred Set aside and let rest. While the steak is resting, add the sliced onions to the cast iron skillet, adding more oil if needed. Sauté for 5-7 minutes. Slice the flank steak into 1/2 inch pieces and add back into the skillet with the sautéed onions. Cook everything together for 1-2 more minutes, stirring to combine and letting the flavors meld. Remove from heat.
Finally, we need to assemble the steak quesadillas. In a different large skillet, heat oil over medium heat. Place a tortilla in the skillet, sprinkle shredded cheese evenly over it, and add the cooked steak and sautéed onions to one side. Sprinkle more cheese on top. Fold the empty half of the tortilla over the steak and onions, pressing it down gently. Carefully flip the quesadilla and cook until both sides are golden brown and crispy, and the cheese is fully melted. Repeat with each quesadilla. Be sure the meat and cheese is evenly distributed between the tortillas, adding more cheese if desired.
Serving Recommendations For Steak Quesadillas
Steak quesadillas are delicious on their own, but pairing them with the right sides and toppings takes them to the next level! Serve them with a side of my Roasted Tomatillo Salsa Verde, classic guacamole, a fresh pico de gallo or a dollop of sour cream for extra creaminess.
More Recipes You’ll Love
Quick and Delicious Steak Quesadillas
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1½ lbs flank steak
- 2 tbsp avocado oil, divided or any neutral cooking oil
- 1 medium yellow onion thinly sliced
- 1 cup shredded quesadilla Mexican style melting cheese or any Mexican style shredded cheese
- 4-8 tortillas depending on size
Flank Steak Marinade
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne
- 1 tbsp brown sugar
- ½ tsp baking soda
- juice of 1 lime
- juice of 1 medium orange
Instructions
Marinate Flank Steak
- In a large bowl, combine all the marinade ingredients. Add the flank steak and toss to make sure it is well coated. Marinate in the fridge for 30 minutes, up to 3 hours.
Cook the Flank Steak
- In a cast iron skillet, heat oil over medium high heat. Once the oil is hot, add the flank steak to the skillet and let it sear undisturbed for about 5 minutes per side for a juicy, medium-rare finish. Cook longer if a more well-done steak is preferred Set aside and let rest.
- While the steak is resting, add the sliced onions to the cast iron skillet, adding more oil if needed. Sauté for 5-7 minutes.
- Slice the flank steak into 1/2 inch pieces and add back into the skillet with the sautéed onions. Cook everything together for 1-2 more minutes, stirring to combine and letting the flavors meld. Remove from heat.
Assemble the Quesadillas
- In a different large skillet, heat oil over medium heat.
- Place a tortilla in the skillet, sprinkle shredded cheese evenly over it, and add the cooked steak and sautéed onions to one side. Sprinkle more cheese on top.
- Fold the empty half of the tortilla over the steak and onions, pressing it down gently.
- Carefully flip the quesadilla and cook until both sides are golden brown and crispy, and the cheese is fully melted.
- Repeat with each quesadilla. Be sure the meat and cheese is evenly distributed between the tortillas, adding more cheese if desired.
- Serve immediately with your favorite salsa or guacamole.
Notes
- Steak Variations – Skirt steak, Strip Steak or Ribeye would work well in this recipe.
- Cheese Variations – The best cheese for quesadillas is any cheese that melts well. Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, and mozzarella cheese are all great options.
- Storage Tips – Store leftovers in the fridge for up to 3 days. For the best texture, keep the cooked steak and onions separate and assemble fresh quesadillas when ready to enjoy!
