Steak Quesadillas are filled with tender steak, caramelized fajita vegetables, and plenty of melty cheese, then served with a smoky chipotle crema. They make a quick, satisfying dinner or a crowd-pleasing appetizer for game day.
If you have extra steak, try other recipes like Cowboy Butter Steak, Garlic Butter Steak Bites with Parmesan Cream Sauce, or Loaded Baked Potato with Steak Bites. Browse the beef recipes category for more ideas.
Why You’ll Love Steak Quesadillas
These quesadillas highlight the savory flavor of the steak with a simple seasoning of kosher salt and freshly ground black pepper. Peppers, onions, and garlic are slowly caramelized to concentrate their sweetness, then combined with juicy slices of steak and generous amounts of melting cheese. The tortillas are lightly pan-fried in butter for a crisp, golden exterior. Finish each serving with a tangy, smoky chipotle crema made from chipotles in adobo, mayonnaise, sour cream, and lime juice.
Key Ingredients
You only need a few everyday ingredients to make this tasty meal. Precise measurements are listed in the recipe card below, but here’s an overview:
Steak – flank, skirt, ribeye, sirloin, or tenderloin all work. Choose based on budget and desired tenderness.
Cheese – traditional quesadilla cheeses like Oaxaca or Chihuahua are ideal, but mozzarella or Monterey Jack also melt well. Avoid pre-shredded cheeses for better meltability.
Fajita Veggies – green bell pepper, yellow onion, and garlic, cooked down until caramelized to add sweetness and aroma.
Tortillas – burrito-sized flour tortillas or soft flour taco tortillas, depending on the quesadilla size you prefer.
Butter – a little butter keeps the quesadillas from sticking and browns the tortillas nicely.
Chipotle Crema – a quick mix of chipotle sauce or chopped chipotles in adobo, mayonnaise, sour cream, and lime juice for a smoky dipping sauce.
Kosher salt and freshly ground black pepper – simple seasoning for the steak and vegetables to keep flavors clean and balanced.
How to Make Steak Quesadillas
- Caramelize the vegetables – Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions, peppers, and minced garlic. Cook, stirring frequently, for about 15 minutes or until the vegetables begin to caramelize. Add a splash of water if needed to help them soften. Season with salt and pepper and set aside.
- Sear the steak – Season the steak liberally with kosher salt and pepper. Increase the skillet heat to medium-high and sear thin steak slices for about 2 minutes per side, or until they reach your preferred doneness (medium-well in this recipe). Let the steak rest briefly, then dice into bite-sized pieces.
- Assemble the quesadillas – Lay a tortilla flat and layer shredded cheese, diced steak, and the caramelized veggies on one half. Fold the tortilla over to close.
- Cook the quesadillas – Wipe the skillet clean, reduce heat to low, and add about 1/2 tablespoon of butter. Cook each folded quesadilla until the bottom is golden brown, then flip and brown the other side. Continue cooking until the cheese is fully melted.
- Prepare the crema – While quesadillas cook, whisk together mayonnaise, sour cream, chipotle sauce (or sauce from chipotles in adobo), lime juice, and a pinch of salt in a small bowl. Serve the crema alongside the quesadillas for dipping.
The Best Meat to Use for Steak Quesadillas
Flank and skirt steak are traditional, affordable choices commonly used in Mexican-style preparations. They offer good beefy flavor though they can be a bit chewier. If you prefer a more tender, juicy filling, opt for ribeye or tenderloin. Any cut sliced thin against the grain will work well when prepared properly.
Looking for More Beef Recipes?
Try other favorites such as Cowboy Butter Steak, Beef and Broccoli, Garlic Butter Steak Bites with Parmesan Cream Sauce, Hawaiian Roll Cheeseburger Sliders, Loaded Baked Potato with Steak Bites, or Crockpot Hamburger Potato Casserole.
I hope you enjoy this Steak Quesadillas with Chipotle Crema recipe. I welcome your questions and feedback in the comments.
If you make this recipe, tag @BadBatchBaking and use the hashtag #badbatchbaking — I love seeing your results and may feature you in my story!
Steak Quesadillas with Chipotle Crema
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Ingredients
- 1 lb. steak, cut into thin slices flank, skirt steak, or ribeye
- 4 burrito-sized flour tortillas or 8 soft taco-sized tortillas
- 4 cups shredded cheese Oaxaca, Chihuahua, or mozzarella
- 1 green bell pepper sliced thin
- 1 yellow onion sliced thin
- 4 garlic cloves minced
- Kosher salt and freshly ground pepper
- 2-3 tablespoons butter
- 2 tablespoons olive oil
Chipotle Crema
- 2 tablespoons mayonnaise
- 1/3 cup sour cream
- 2 tablespoons chipotle sauce or sauce from chipotles in adobo
- 1/4 lime juiced
Instructions
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Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the onions, peppers, and garlic and cook for about 15 minutes, stirring frequently, until they begin to caramelize. Add a little water if needed. Season with salt and pepper and set aside.
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Season the steak liberally with kosher salt and freshly ground pepper.
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In the same pan, increase heat to medium-high and sear the steak slices about 2 minutes per side, until cooked to your preference. Set aside to rest, then dice into bite-sized pieces.
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To assemble, lay a tortilla flat and layer shredded cheese, diced steak, and the caramelized veggies on one half. Fold the tortilla over to close.
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Wipe the skillet clean, reduce heat to low, and add about 1/2 tablespoon butter. Cook each quesadilla until the bottom is golden brown, then flip and brown the other side, cooking until the cheese is fully melted.
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While the quesadillas cook, make the chipotle crema by combining mayonnaise, sour cream, chipotle sauce, lime juice, and a pinch of salt in a small bowl. Stir until smooth and serve with the quesadillas.