Steak Quesadillas

Name: Steak Quesadillas with Oaxaca Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 2 lbs flank or skirt steak, diced; 1 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chili powder; 1/2 tsp black pepper; 2 cloves garlic, minced; 1/4 white onion, minced; 1 jalapeño, minced; 3 whole jalapeños; 4 spring onions (cebollitas); 8 large flour tortillas; 16 oz Oaxaca cheese, shredded; guacamole, for serving; sour cream, for serving

Steak quesadillas loaded with seasoned flank steak, sautéed onions and peppers, and melty Oaxaca cheese, ready in under 15 minutes. The key is dicing the steak small and cooking it hard and fast to lock in flavor.

🌍Mexican 🏷️Steak quesadilla 🏷️Quesadilla 🏷️Steak 🏷️Beef Oaxaca cheese

🏷️

🏷️Cheesy

-0:00

cooking.con.claudiaonTikTok

Total

15 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cooking.con.claudia

-0:00

cooking.con.claudiaonTikTok

Ingredients

1 tbsp olive oil
2 lbs flank or skirt steak, diced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp black pepper
2 cloves garlic, minced
1/4 white onion, minced
1 jalapeño, minced
3 whole jalapeñosoptional
4 spring onions (cebollitas)optional
8 large flour tortillas
16 oz Oaxaca cheese, shredded
guacamole, for servingoptional
sour cream, for servingoptional

16 Ingredients

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Instructions

1
Heat a large skillet over medium-high heat and add olive oil.
2
Once the oil is hot, add the diced steak to the skillet.
3
Season the steak with salt, garlic powder, onion powder, chili powder, and black pepper. Add the minced garlic.
4
Stir everything together and cook for a couple of minutes until the steak begins to brown.
5
Add the minced white onion and minced jalapeño to the skillet.
6
Optionally, add whole jalapeños and spring onions for extra flavor.
7
Stir to combine and continue cooking until the steak is fully cooked through.
8
Heat a comal or griddle over medium heat.
9
Place a flour tortilla on the hot comal and top with a generous amount of shredded Oaxaca cheese.
10
Once the cheese has melted, add a scoop of the cooked steak over one half of the tortilla.
11
Top the steak with guacamole and sour cream, if desired.
12
Fold the tortilla in half to enclose the fillings.
13
Remove the quesadilla from the comal, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Dice the steak into small, uniform pieces (about ¼-inch) so it cooks evenly and quickly over high heat without overcooking.
Toast the tortilla lightly in the skillet before assembling to prevent sogginess and improve texture and browning.
Cook the steak filling and vegetables separately, then drain excess liquid before adding cheese and folding—this prevents a wet quesadilla.
Use medium-high heat when pan-frying the assembled quesadilla; high heat will burn the tortilla before the cheese melts through.

Substitutions

Flank or skirt steak → sirloin or carne asada (adjust cooking time slightly if thicker pieces)
Oaxaca cheese → mozzarella or Monterey Jack (melts well but slightly less creamy)
Flour tortillas → corn tortillas (use 2 per quesadilla; they tear more easily)
Jalapeño → serrano pepper or omit for milder heat

Storage & make-ahead

Leftover quesadillas store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through and cheese re-melts.