Quick and Delicious Loaded Steak Quesadillas

Loaded Steak Quesadillas blend the savory goodness of perfectly seasoned steak with the gooey delight of melted cheese, all encased in a crispy, golden-brown tortilla. This dish elevates the classic quesadilla to a hearty and satisfying meal, perfect for those craving a fusion of flavors. Packed with additional fillings like sautéed onions, peppers, and a hint of spice, each bite offers a mouthwatering experience. Ideal for a casual family dinner, game day gatherings, or a flavorful lunch, these quesadillas are versatile, easy to customize, and guaranteed to please any crowd.


The inspiration for creating Loaded Steak Quesadillas came from a memorable summer cookout, where the grill was ablaze with marinated steaks, and the air was filled with laughter and music. As we savored the juicy, flavorful steak, the idea of incorporating it into a quesadilla emerged, promising a delicious blend of textures and tastes. The first attempt was a hit, with the crispy tortillas, succulent steak, and melted cheese creating an irresistible combination that quickly disappeared from the platter.

This dish became a symbol of innovation and shared moments, a favorite request at gatherings, and a reminder of the joy of experimenting with flavors. Loaded Steak Quesadillas not only satisfied our cravings but also sparked a tradition of culinary creativity, making every meal an opportunity to explore and enjoy.



Why You’ll Love Loaded Steak Quesadillas

  • Rich and Flavorful: The combination of seasoned steak and melted cheese is undeniably delicious.
  • Customizable: Easily adaptable to include your favorite veggies, cheeses, or sauces.
  • Quick and Easy: Simple to prepare, making it perfect for a quick meal or entertaining guests.
  • Crowd-Pleaser: Loved by adults and kids alike, suitable for various occasions.

Ingredients Notes For Loaded Steak Quesadillas

  • Steak: Choose a tender cut like flank steak or sirloin, thinly sliced and seasoned.
  • Tortillas: Large flour tortillas are ideal for creating a sturdy base that can hold all the fillings.
  • Cheese: A mix of shredded cheddar and Monterey Jack provides a perfect melt and flavor.
  • Vegetables: Bell peppers and onions, sautéed until soft, add sweetness and texture.
  • Spices: Cumin, chili powder, and garlic powder enhance the steak and give the quesadillas a signature taste.

Recipe Steps

  1. Cook the Steak: Season the steak slices and cook them in a skillet until they reach your desired doneness. Set aside.
  2. Sauté Vegetables: In the same skillet, cook the onions and peppers until tender.
  3. Assemble Quesadillas: On half of each tortilla, layer cheese, steak, sautéed vegetables, and another layer of cheese. Fold the tortilla over to enclose the fillings.
  4. Cook Quesadillas: In a lightly greased skillet, cook each quesadilla until golden and crispy on both sides, and the cheese is melted.
  5. Serve: Cut into wedges and serve with your favorite sides and dips, like sour cream, guacamole, or salsa.

Storage Options

  • Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet for best results.
  • Freeze: Freeze cooked quesadillas between layers of parchment paper. Reheat in the oven or toaster oven until crispy and warm.


Quick and Delicious Loaded Steak Quesadillas

No ratings yet
Print Rate
Author: Maria


For the Steak:

  • Steak such as flank, skirt, or sirloin: 1 lb (450g), thinly sliced
  • Olive oil: 2 tablespoons
  • Lime juice: From 1 lime
  • Garlic: 2 cloves minced
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Salt and pepper: to taste

For the Quesadillas:

  • Flour tortillas: 8 medium-sized
  • Shredded cheese Mexican blend, cheddar, or Monterey Jack: 2 cups
  • Bell peppers: 2 one red, one green, thinly sliced
  • Onion: 1 medium thinly sliced
  • Olive oil: for sautéing and brushing
  • Optional for serving: Sour cream guacamole, salsa


Marinate the Steak:

  • In a bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the thinly sliced steak and toss to coat evenly. Let it marinate for at least 30 minutes or up to a few hours in the refrigerator.

Cook the Steak:

  • Heat a skillet over medium-high heat. Add the marinated steak and cook until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add a little more olive oil if needed. Sauté the sliced bell peppers and onion until they are soft and slightly charred. Remove from the skillet and set aside.

Assemble the Quesadillas:

  • Lay out four tortillas on a flat surface. Sprinkle cheese on each tortilla, then distribute the cooked steak and sautéed vegetables evenly among them. Sprinkle another layer of cheese on top, and cover with the remaining four tortillas.

Cook the Quesadillas:

  • Heat a clean skillet or griddle over medium heat. Brush lightly with olive oil. Place a quesadilla in the skillet and cook until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook the other side until golden brown and the cheese has melted. Repeat with the remaining quesadillas.


  • Cut the quesadillas into wedges and serve hot with sour cream, guacamole, and salsa on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *