Hearty, loaded steak quesadillas guaranteed to satisfy hungry eaters
Just about anything goes when it comes to making quesadillas.
But when I’m after a meal-worthy quesadilla that’s guaranteed to satisfy all the hungry eaters around the table, nothing beats a loaded steak quesadilla. Inspired by fajitas, these quesadillas are packed with thin slices of cumin-rubbed flank steak, charred peppers and onions, and plenty of melty cheese, plus some guac and salsa for topping.
What is usually in a steak quesadilla?
These are the four key components of a really good steak quesadilla.
1. Tortillas. Use 10-inch (often labeled “burrito-size”) flour tortillas. They’re big enough to hold all the filling for loaded, scrumptious quesadillas.
2. Cheese. Monterey Jack, mild cheddar or a combination of the two are our top picks for their great meltability.
3. Steak. These quesadillas call for flank or skirt steak that’s seasoned with ground cumin, salt and pepper and seared on the stovetop, then cut into thin slices.
4. Vegetables. Here, we use sliced onion and bell pepper for some fajita vibes. All veggies are fair game, though. Just be sure to cut them into bite-size pieces and give them a quick saute to soften their bite and cook off any liquid before assembling the quesadilla.
The best cut of steak for a steak quesadilla
Seasoned and thinly sliced flank or skirt steak make the best steak quesadillas. While it’s true that any cut can work, flank steak and skirt steak check all the boxes: In addition to being reasonably priced and widely available, both cuts are super flavorful and quick-cooking on the stovetop.
Have some leftover steak that needs to be used up? Steak quesadillas are a perfect vehicle to stretch whatever steak you have into a meal. If you’re using leftovers here, simply reheat and slice the steak, then assemble and cook the quesadillas according to the recipe instructions.