These Steak Quesadillas are loaded with tender, well-seasoned steak, golden sautéed onions, and gooey Oaxaca cheese, all folded into a warm tortilla and cooked until perfectly crisp.

Recipe Overview

Time: About 55 minutes from start to finish.

Ingredients: Flank steak, onion powder, garlic powder, black pepper, cumin, chipotle chili powder, salt, olive oil, onion, Oaxaca cheese or mozzarella, and flour tortillas.

Ease: Easy — With straightforward ingredients and simple cooking steps, these quesadillas are an excellent choice for a flavorful weeknight meal.

Ingredients & Substitutions

Flank Steak — Flank steak is an excellent choice because it has plenty of flavor and cooks quickly. Skirt steak can also be used if you prefer.

Spices — Onion powder, garlic powder, black pepper, cumin, chipotle chili powder, and salt create a savory, smoky seasoning blend. Regular chili powder or smoked paprika can be used instead of chipotle chili powder.

Olive Oil — Use olive oil to cook the steak and onions. Avocado oil or vegetable oil can easily be substituted.

Onion — Thinly sliced onion adds sweetness and texture. For a different flavor, replace it with a sliced red bell pepper.

Oaxaca Cheese — Oaxaca cheese melts beautifully and gives the quesadillas a deliciously creamy texture. Mozzarella, Monterey Jack, or a Mexican cheese blend are also good alternatives.

Full ingredient list with quantities in the recipe card below

How to Make Steak Quesadillas

Step 1 | Season & Cook Flank Steak

Combine all of the spices in a small bowl. Pat the steak dry with paper towels, then coat both sides evenly with the seasoning mixture. Heat the oil in a skillet and cook the steak for about 4–6 minutes per side, depending on your preferred doneness. Move the cooked steak to a cutting board and allow it to rest before slicing or chopping.

Step 2 | Cook Onion

Using the same skillet, add a little more oil if necessary. Add the sliced onions and cook for approximately 6 minutes, stirring occasionally, until they become soft and lightly golden. Transfer the onions to a bowl and keep them nearby for assembly.

Step 3 | Assemble Quesadillas

Place a tortilla on a clean surface and add a layer of shredded cheese to one half. Top with chopped steak and sautéed onions, followed by another little layer of cheese if desired. Fold the tortilla over to create a half-moon shape.

Heat the skillet over medium heat and cook each quesadilla for about 2–4 minutes per side. Flip carefully and continue cooking until the tortilla is crisp and golden and the cheese has completely melted.

Step 4 | Serve

Allow the quesadillas to cool for a minute before cutting them into wedges. Serve them warm with your favorite toppings, such as salsa, guacamole, sour cream, or queso dip.

Tip

Let the steak rest before slicing: After cooking the steak, give it at least 5 minutes to rest. This allows the juices to redistribute throughout the meat, helping keep the steak tender and juicy instead of dry.

Toppings for Steak Quesadillas

Guacamole and Chips: Creamy guacamole adds a refreshing contrast to the hot, crispy quesadillas and makes an easy side for serving.

Homemade Pico de Gallo: Fresh tomatoes, onions, and other flavorful ingredients bring a bright, zesty element that balances the richness of the steak and melted cheese.

No-Fail Queso Dip: For an extra cheesy meal, serve the quesadillas alongside warm queso dip. The creamy cheese sauce makes an especially delicious dipping option.