Steak Quesadillas

Three golden-brown steak quesadilla wedges filled with melted cheese and beef are garnished with chopped parsley on a white plate, with a dollop of sour cream on the side.

5 from 2 votes

Steak quesadillas are filled with tender beef, melted cheese, onions, and mushrooms, then cooked until the tortillas are crisp and golden. Use leftover steak for a fast meal, or sear a steak first and slice it thin before building the quesadillas.

Prep Time5

Cook Time5

Total Time10

Course: Lunch, Main Dishes, Snack

Cuisine: Mexican

Servings: quesadillas

Calories: 370kcal

Author: Kelly Bloom

Equipment

9 inch Round Cast Iron Skillet

Ingredients

1 lb beef steak raw or leftover
2 tablespoon Cajun seasoning Divided
2 tablespoon butter
6 large flour tortillas burrito size
1½ cup Mexican cheese blend or any shredded cheese you prefer
1 cup mushrooms sliced thin
½ cup onion finely diced
toppings like salsa, queso, etc

US Customary - Metric

Instructions

Preheat your skillet hot enough to sear your steak. Cut the raw steak into cubes of slices and season with Cajun seasoning.
1 lb beef steak , 1 tablespoon Cajun seasoning
Place the steak cubes in the hot skillet for 4 to 5 minutes (medium rare), or 6 to 8 minutes for well done, turning them to sear all the sides. Remove the seared steak from the skillet and set aside.
Spread a teaspoon of butter over each flour tortillas. Sprinkle the buttered tortilla with the remaining Cajun seasoning and place in the skillet butter side down. Keep the skillet on medium heat.
2 tablespoon butter, 6 large flour tortillas, 1 tablespoon Cajun seasoning
Sprinkle cheese and steak pieces on the top of the flour tortilla while in the skillet.
1½ cup Mexican cheese blend
Top with onions and sliced mushrooms on one half of the tortilla. Fold the tortilla in half.
1 cup mushrooms , ½ cup onion
Let the cheese melt for a minute or two, pressing down with a metal spatula so that the cheese, onions, mushrooms, and steak all heat up together.
Remove each steak quesadilla from the skillet when you can see the cheese is melted. Transfer to a platter and cut into thirds, like pie wedges.
toppings

Video

Notes

Cut steak small: Bite-size pieces or thin slices make the quesadillas easier to fold, cut, and eat.
Use medium heat: Medium heat gives the cheese time to melt before the tortilla gets too dark.
Do not overfill: Too much steak or cheese makes the quesadilla hard to fold and more likely to spill in the skillet.
Press gently: Light pressure with a spatula helps the cheese bind the filling without squeezing everything out.
Serve right away: Quesadillas are best while the tortillas are crisp and the cheese is still melted.

Nutrition