Loaded Steak Quesadilla

Stack of golden steak quesadilla wedges filled with melted cheese, jalapeños, and red onions, set on brown marble with sour cream and salsa. — Crispy, cheesy, and fully loaded—these steak quesadillas are your next crave-worthy meal.

If you’re looking for a bold, melty, flavor-packed recipe that satisfies every craving, this Loaded Steak Quesadilla is exactly what you need. This easy, skillet-seared quesadilla is packed with juicy flank steak, two kinds of melty cheese, and a touch of smoky seasoning—all folded inside a golden, crispy tortilla. It’s the kind of recipe that hits all the right notes: crunchy on the outside, savory and cheesy on the inside, with just enough heat and richness to keep things exciting.

Whether you’re making a quick dinner, weekend lunch, or late-night snack, this quesadilla delivers maximum flavor with minimal effort. What makes it even better? You can customize it with jalapeños, fresh herbs, or your favorite salsa. It’s endlessly versatile.

Interestingly, quesadillas originated from central Mexico and were traditionally filled with cheese and mushrooms or squash. Over time, they’ve evolved into delicious handheld meals with endless fillings—like this mouthwatering steak and cheese version. Get ready to fall in love with every crispy, cheesy bite.

Recipe Yield: 2 quesadillas (4 servings)

INGREDIENTS

4 flour tortillas (8-inch)
8 oz flank steak, thinly sliced
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
½ small red onion, thinly sliced
1 tbsp butter
1 tbsp olive oil
½ tsp sea salt
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp black pepper
Fresh cilantro, for garnish
¼ cup pickled jalapeños (optional)
Sour cream and salsa, for serving

INSTRUCTIONS

1. Season the steak:
In a bowl, toss the thinly sliced steak with salt, garlic powder, paprika, and black pepper until evenly coated.

2. Cook the steak:
Heat olive oil in a skillet over medium-high heat. Add the seasoned steak and cook for 2–3 minutes per side until just cooked through and lightly seared. Transfer to a plate.

3. Sauté the onion:
In the same skillet, add the sliced red onion. Sauté for 2–3 minutes until softened and slightly caramelized. Remove from heat.

4. Assemble the quesadillas:
Lay out 2 tortillas. Sprinkle each with ½ cup of the cheese mixture, then evenly distribute the cooked steak and onions. Add jalapeños if using. Top with the remaining tortillas.

5. Cook until golden:
Heat butter in a clean skillet over medium heat. Carefully transfer one assembled quesadilla to the skillet. Cook for 2–3 minutes on each side, pressing slightly, until golden brown and the cheese has melted. Repeat with the second quesadilla.

6. Slice and serve:
Transfer to a cutting board. Let cool slightly, then slice into wedges. Garnish with cilantro and serve warm with sour cream and salsa.

Helpful Tips to Perfect This Recipe

Slice Steak Thinly for Best Texture:
Thin slices cook quickly and stay tender, making every bite juicy and flavorful. Chill the steak for 10 minutes before slicing for easier cuts.
Shred Your Own Cheese:
Pre-shredded cheese often contains anti-caking agents that prevent melting. For maximum melt and flavor, shred blocks of Monterey Jack and cheddar yourself.
Use Medium Heat for Crispy Tortillas:
Cooking over medium heat ensures the cheese melts completely while the tortillas crisp up perfectly without burning.

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