If you’re looking for a quick, crowd-pleasing meal that delivers big flavor (with minimal effort), these cheesy quesadillas are sure to impress. If you’re a fan of steak quesadillas, or you’re craving a classic Mexican dinner, you’ll want to store this recipe for later. From serving an easy lunch to enjoying leftover steak during the week, these cheesy beef quesadillas have plenty to offer.
With traditional flour tortillas, you can bring these quesadillas to life. This dish is all about contrast. It’s crispy on the outside, and cheesy and hearty on the inside. The beef used in this recipe adds bold, savory flavor, while the cheese brings plenty of richness that cannot be compared. Easily customizable, this is a recipe my entire family loves—especially if you have any picky eaters in the home. These quesadillas can be dressed up with peppers, onions, or even an additional sprinkle of taco seasoning for an extra kick.
It’s perfect for casual lunches, busy weeknights, or even as a game-day snack. These cheesy beef quesadillas also pair well with sour cream, guacamole, and salsa! Serve them as a main dish or slice them into wedges if you’re sharing with a crowd or serving a large family.
Why You’ll Love This Recipe
Toppings: This recipe is extremely versatile as you can add or remove toppings that suit you. From using salsa and guacamole to adding a dash of cayenne pepper to the top of your quesadilla, the options are virtually endless.
Ingredients: Most ingredients called for in this recipe are likely to be available in your fridge or pantry already!
Customizable: You can customize the type of cheese you use and swap ground beef for ground turkey or chicken, depending on your preferences.
Game-day: This is one of my favorite game-day snacks to make and prepare for my family and friends.
Ingredient Notes & Substitutions
When making your own cheesy beefy quesadillas, it’s important to know that you have options. Knowing which substitutions work well will allow you to feel more confident once you get started with the cooking process.
Black beans: You can use any type of beans you prefer with this recipe. We only call for black beans because they are traditionally used in quesadillas.
Beef: We recommend using ground beef, either 80/20 or 90/10 for maximum flavor when making this dish. However, if you want to cut out additional fat, you can swap the beef for ground turkey or in some cases, even ground chicken for chicken quesadillas.
Tortillas: We recommend using large flour tortillas with this recipe. You can also choose an alternative, such as carb-friendly wraps, flavored wraps, or you can make your own from scratch.
Cheese: We recommend using cheese such as cheddar, Monterey Jack, or Pepper Jack when making these quesadillas for the most authentic taste.
Steak: We recommend sirloin or skirt steak when making quesadillas. You can also make this more decadent with the use of a ribeye steak.
Tips for Success
Obviously, butter is going to have more fat, yet it does add flavor to the quesadilla. Olive Oil is a healthier option you can consider.
Storage & Reheating
You can store and reheat this quesadillas later, making them a great option if you’re looking for an easy lunch or a quick dinner during the week. To store these quesadillas, use a Ziploc bag that’s freezer and fridge-friendly (or another large airtight container). You can store your quesadillas in the fridge for up to 4 days!
You can also freeze your quesadillas for 2-3 months using an airtight container and by wrapping the quesadillas in advance before placing them into the freezer.
To reheat, allow the quesadillas to thaw or come close to room temperature. You can then reheat these quesadillas in the microwave for 1-3 minutes each. You can cook them on a pan over medium for 5-15 minutes, depending on the number of quesadillas you’re making at once.
Serving Suggestions
There are plenty of ways to serve these quesadillas! We highly recommend trying our guacamole recipe if you’re a fan of authentic Mexican dishes. If you’re feeling extra creative in the kitchen when making these cheesy beef quesadillas, we also highly recommend trying our best homemade salsa recipe! Mixing and matching sauces can help bring these quesadillas to life.
Notes
When making these quesadillas, keep track of any substitutions you make for future reference. If you prefer different beans or various types of meat, take note of the texture and flavor to perfect this recipe just for you.
Cheesy Beef Quesadillas
Ingredients
- 1 lb. Flank Steak or Skirt Steak thinly sliced against the grain
- 4 Large Flour Tortillas
- 1 Large Bell Pepper sliced into strips
- 1 Small Red Onion thinly sliced
- 2 cups Shredded Mexican Blend Cheese Monterey Jack and Cheddar
- 1/4 cup Grated Parmesan for the exterior crust
The Marinade:
- 2 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt and Cracked Black Pepper to taste
- Optional: Sliced Jalapeños or Fresh Cilantro
Instructions
- In a bowl, toss the sliced steak with the lime juice, olive oil, and spices. Let it sit for at least 10 minutes. The acidity in the lime helps tenderize the fibers of the flank steak quickly.
- Heat a cast-iron skillet over high heat. Add the steak in a single layer (work in batches if necessary). Sear for 2 minutes per side until charred and just cooked through. Remove the meat and let it rest; this keeps the juices inside the steak rather than soaking the tortilla.
- In the same skillet, sauté the peppers and onions until they have softened and developed dark, charred edges.
- Wipe the skillet clean and reduce heat to medium. Lightly butter one side of a tortilla. Sprinkle a tablespoon of Grated Parmesan directly onto the hot skillet and place the buttered side of the tortilla on top of the cheese. This creates a crispy, salty “frico” crust on the outside.
- On one half of the tortilla, layer the shredded Mexican cheese, the seared steak, and the charred vegetables. Fold the other half over.
- Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese inside is fully melted.
- Use a pizza cutter to slice the quesadillas into triangles. This prevents the filling from being squeezed out, which often happens with a standard knife.
