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Steak Quesadillas

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4 flour tortillas
1 cup leftover thinly sliced grilled steak
2 cups shredded cheese
2 tablespoons melted butter or olive oil

Steak Quesadillas

This easy and savory four ingredient recipe is the perfect appetizer or snack.

  • Serves 4
  • Easy

About This Recipe

Quesadillas are one of the easiest recipes on the planet, but they are so satisfying. You can make quesadillas out of just about anything, as long as you have some tortillas, cheese, and a pan. This is a great idea for a quick after school snack, or for a lunch when you don’t have a lot of time to cook. This recipe for Steak Quesadillas is a special one.

This recipe was made using leftover grilled steak, but you can use any type of cooked meat; try cubed meatloaf, sliced chicken, turkey, or pork, shrimp, or salmon or tuna. The meat does have to be cooked, because the quesadilla’s interior will not get hot enough during grilling to cook the meat.

I prefer using Cheddar or Colby cheese to make this recipe, but you can use Swiss, Havarti, provolone, or even mozzarella or American cheese.

Do slice the steak thinly, so it will heat up as the quesadilla toasts. And enjoy this great recipe with salsa, ketchup, mustard, or any dipping sauce.

Tips for the best Steak Quesadillas:

  • Press down on the quesadillas as they cook firmly but not too hard. You don’t want to really flatten the layers.
  • Covering the pan as the quesadillas grill can help melt the cheese and heat the meat more quickly and thoroughly.
  • The quesadillas shouldn’t stick, but using a nonstick skillet or griddle will make sure they don’t.
  • Or you can air fry this recipe!

Why this recipe works:

  • The cheese holds everything together, and adds a tangy smoothness to the crunchy tortillas and tender steak.
  • You can make this recipe with leftover pork or chicken too. Or even try sliced meatloaf or even meatballs.
  • Either flour or corn tortillas will work well. I prefer using flour tortillas because they seem to get crunchier than the corn variety. Use any size you’d like, from small 4″ tortillas used for appetizers to the large 10 inch variety.

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Lay the tortillas on the work surface.


Top half of the tortillas with the steak and cheese, distributing evenly. Cover with the rest of the tortillas and press down gently.


Brush the outside of both sides of the quesadillas with the melted butter or oil.


Heat a large nonstick pan over medium heat until a drop of water sizzles on the pan.


Add the quesadillas and cover. Grill for 2 to 5 minutes per side, pressing down on the tortillas occasionally with a spatula, until the cheese is melted, the meat is hot, and the tortillas are browned in spots and crisp.


Remove the quesadillas to a cutting board and cut into wedges to serve.


Air fryer instructions

Preheat the air fryer to 350°F. Assemble the quesadillas as directed. Put them, in a single layer, in your air fryer.


Air fry for five minutes, then carefully flip the quesadilla and air fry for another three to five minutes or until the steak is hot, the tortillas are crisp, and the cheese is melted.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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