Name: Steak Quesadillas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: ¼ cup lime juice; ¼ cup olive oil; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon black pepper; 1 lb tri tip steaks or similar, such as skirt or flap steak; 4 8″ diameter flour tortillas (uncooked tortillas strongly suggested, see notes); 1 ½ cup white onion, diced (~1 medium onion per batch); 1 cup diced poblano peppers (about 1 large poblano, see notes); 10 oz shredded “quesadilla cheese” (blend of cheeses recommended, see notes); ¼ cup fresh cilantro; Lime slices, for serving; Vegetable oil, for cooking peppers & onions; Spray oil, for cooking tortillas

Jump to Recipe· 4.1 from 37 reviews

If you love the fusion of juicy, flavorful steak with melty cheese wrapped up in a warm tortilla, then this Steak Quesadillas Recipe is about to become your new go-to comfort food. Packed with tender, marinated tri tip steak, sautéed poblano peppers, and onions, every bite offers a perfect balance of smoky, savory, and tangy notes. Whether you’re cooking for a casual weeknight dinner or impressing friends at your next gathering, this dish delivers on texture, color, and flavor like no other quesadilla you’ve tried before.

Ingredients You’ll Need

A white plate with a light brown tortilla as the base fills half the plate with a even layer of pale yellow shredded cheese on the bottom half. On top of the cheese, there is a mix of chopped green and light yellow cooked vegetables spread evenly across the same half. Over the vegetables, dark brown, small cubed pieces of cooked meat cover the lower half of the tortilla. Finally, more pale yellow shredded cheese is sprinkled on top of the meat, covering it fully. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a crucial role in making this Steak Quesadillas Recipe truly shine. From the spices in the marinade that tenderize and add depth to the steak, to the fresh cilantro that brightens every bite, they all come together in harmony.

1 lb tri tip steaks or similar: Choose skirt or flap steak as great alternatives for rich flavor and tenderness.
4 8″ diameter flour tortillas: Using uncooked tortillas is strongly suggested for the crispiest texture.
1 ½ cup white onion diced: Adds a sweet crunch and balances the spiciness of the peppers.
1 cup diced poblano peppers: Provides a mild heat and vibrant color; adjust to your heat preference.
10 oz shredded “quesadilla cheese”: Use a blend that melts well, like Monterey Jack or a quesadilla mix.
¼ cup fresh cilantro: Freshness that compliments the smoky meat and peppers beautifully.
1 lime sliced into wedges: Squeezed on top for that perfect citrus kick at the end.
Vegetable oil for cooking peppers & onions: Helps achieve a nice sauté without overpowering flavors.
Spray oil: Perfect for lightly crisping the tortillas without excess grease.
For Marinade:
- ¼ cup lime juice: Tenderizes and adds a zesty brightness to the steak.
- ¼ cup olive oil: Carries the spices while keeping the meat juicy.
- 1 tablespoon Worcestershire sauce: Adds umami depth and a subtle tang.
- 2 teaspoon salt: Essential for bringing all flavors together.
- 2 teaspoon onion powder: Boosts savory tones without extra texture.
- 2 teaspoon paprika: Adds smoky warmth and vibrant color.
- 1 teaspoon chili powder: A hint of heat to awaken the palate.
- 1 teaspoon garlic powder: Provides that unmistakable garlicky aroma.
- 1 teaspoon cumin: Earthy, slightly nutty flavor that complements the meat beautifully.
- 1 teaspoon black pepper: Finishes with a little spicy bite.

How to Make Steak Quesadillas Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Start by whisking together lime juice, olive oil, Worcestershire sauce, and all the spices into a bowl. This mixture not only imparts bold flavor but also tenderizes the steak for a juicy bite every time. Place your tri tip steaks in a resealable bag or shallow dish, pour the marinade over, and let it soak in for at least 30 minutes, or preferably a few hours if you have the time.

Step 2: Sauté the Peppers and Onions

While the steak marinates, heat vegetable oil in a skillet over medium heat. Add diced poblano peppers and white onions, stirring occasionally until they’re softened and slightly caramelized. This soft mixture will bring sweetness and a gentle smoky heat that pairs perfectly with the steak.

Step 3: Cook the Steak

Remove the steak from the marinade and cook it over medium-high heat, either on a grill pan or skillet. Cook each side until you achieve a nice char and the internal temperature reaches your preferred doneness (medium rare is ideal to keep it tender). Let the steak rest for a few minutes before slicing it thinly against the grain—this step ensures maximum tenderness.

Step 4: Assemble the Quesadillas

Lay one uncooked tortilla flat and spread a generous layer of shredded quesadilla cheese, followed by sliced steak, sautéed peppers and onions, and sprinkle with fresh cilantro. Top with a second layer of cheese before placing another tortilla on top. The double layer of cheese acts as the perfect glue to hold everything together.

Step 5: Cook the Quesadillas

Lightly spray a non-stick skillet with oil and heat over medium heat. Carefully transfer the assembled quesadilla and cook for 3-4 minutes per side or until the tortillas are golden brown and crispy, and the cheese has melted beautifully inside. Using a spatula, gently flip the quesadilla to avoid spillage.

Step 6: Slice and Serve

Transfer the quesadilla to a cutting board and let it rest for a minute. Then slice into wedges and serve warm, garnished with lime wedges to squeeze over for that fresh zest.

How to Serve Steak Quesadillas Recipe

A white plate shows a flat tortilla as the base layer, with light brown spots on its surface. On top of the tortilla is scattered shredded white cheese, followed by a layer of cooked green peppers and onions. The top layer consists of small pieces of seared steak, which are brown on the outside with a pinkish center. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top these quesadillas with freshly chopped cilantro, a dollop of sour cream, or some sliced avocado for a cool and creamy balance. Don’t forget those lime wedges for just the right tangy lift that cuts through the richness of the steak and cheese.

Side Dishes

Complement your quesadillas with simple sides like Mexican rice, refried beans, or a fresh corn salad to keep the meal vibrant and well-rounded. A crisp green salad with a citrus vinaigrette also pairs wonderfully, balancing out the hearty main.

Creative Ways to Present

For a fun party platter, slice your quesadillas into bite-sized pieces and serve with an array of salsas and guacamole. Or layer the steak quesadilla wedges on colorful plates with a scattering of cilantro and lime halves for an eye-catching feast that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Wrap leftover quesadillas tightly in aluminum foil or store them in an airtight container and refrigerate for up to 3 days. The flavors tend to meld even more after a day, making your next meal just as delicious.

Freezing

You can freeze cooked quesadillas by wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to 2 months and are perfect to grab for quick lunches or snacks.

Reheating

To maintain that crispy exterior, reheat quesadillas in a skillet over medium heat instead of a microwave. Cook each side for a few minutes until the cheese melts again and the tortilla regains its crunch. Alternatively, an oven or toaster oven set at 350°F works great when reheating larger portions.

FAQs

Can I use a different cut of steak for this Steak Quesadillas Recipe?

Absolutely! While tri tip is fantastic for its flavor and tenderness, skirt or flap steak works wonderfully as well. Just be sure to slice thinly against the grain to avoid toughness.

Is it necessary to use uncooked tortillas?

Using uncooked tortillas helps achieve a crispier quesadilla, but if you only have pre-cooked ones, they will still work—just adjust your cooking time and temperature accordingly to avoid over-browning.

What type of cheese is best for quesadillas?

A cheese that melts smoothly like Monterey Jack, mozzarella, or a Mexican quesadilla blend works best to get that gooey, stretchy texture we all love in quesadillas.

Can I make this recipe vegetarian?

Definitely! Simply swap out the steak for sautéed mushrooms, grilled vegetables, or black beans. Add extra spices and cheese, and you’re all set for a delicious vegetarian quesadilla.

How spicy are these quesadillas with poblano peppers?

Poblano peppers are mild to medium in heat, so they add just a subtle kick without overwhelming the dish. You can adjust the amount or substitute with milder or hotter peppers based on your heat preference.

Final Thoughts

I can’t recommend this Steak Quesadillas Recipe enough for anyone who loves bold flavors wrapped in comforting layers of cheese and tortilla. Once you try it, it’ll quickly become a fixture in your recipe rotation, whether for a cozy night in or a lively gathering. So grab your ingredients, fire up that skillet, and get ready to enjoy a dish that feels like a warm hug on a plate!