Steak Cheesesteak Quesadillas
These Steak Cheesesteak Quesadillas combine tender, thinly sliced sirloin steak with sautéed onions and green bell peppers, smoky barbecue sauce, and plenty of melted cheese, all tucked inside crispy golden tortillas. They’re an easy, restaurant-quality meal that’s perfect for lunch, dinner, game day, or a quick family meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 pound beef top sirloin, thinly sliced
- 2 small onions, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 cup barbecue sauce (such as Bull’s-Eye® Texas-Style Bold Barbecue Sauce)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 8 large flour tortillas (8-inch)
- 2 cups shredded provolone, Monterey Jack, or mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, for cooking the quesadillas
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
- Sliced jalapeños
- Ranch dressing
Instructions
Step 1: Cook the Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced onions and green bell peppers and cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.
Transfer the vegetables to a plate and set aside.
Step 2: Cook the Steak
Add the remaining tablespoon of olive oil to the same skillet.
Season the sliced sirloin with garlic powder, smoked paprika, salt, and black pepper.
Cook for 3–5 minutes, stirring frequently, until the steak is browned and just cooked through.
Pour in the barbecue sauce and stir until the steak is evenly coated. Simmer for 2–3 minutes until slightly thickened.
Return the onions and peppers to the skillet and toss everything together.
Step 3: Assemble the Quesadillas
Lay four tortillas on a clean work surface.
Evenly divide the shredded cheeses among the tortillas, placing half of the cheese on the bottom layer.
Top with the steak and vegetable mixture.
Sprinkle the remaining cheese over the filling and place another tortilla on top.
Step 4: Cook the Quesadillas
Heat a large skillet or griddle over medium heat.
Lightly butter the skillet or brush each tortilla with melted butter.
Cook each quesadilla for 2–4 minutes per side, or until the tortillas are golden brown and crispy and the cheese has completely melted.
Repeat with the remaining quesadillas.
Step 5: Serve
Transfer the quesadillas to a cutting board and let them rest for 2 minutes.
Slice into wedges and serve warm with sour cream, salsa, guacamole, or your favorite dipping sauces.
Storage
Refrigerator: Store leftover quesadillas in an airtight container for up to 3 days.
Freezer: Wrap individual quesadillas tightly and freeze for up to 2 months.
To Reheat: Warm in a skillet over medium heat until crispy, or bake at 350°F (175°C) for 10–12 minutes. Avoid microwaving if you want to keep the tortillas crisp.
Tips for Success
- Freeze the steak for 20–30 minutes before slicing to make it easier to cut into thin strips.
- Shred your own cheese for the smoothest melt.
- Cook the steak quickly over high heat to keep it tender.
- Don’t overfill the tortillas, or they may be difficult to flip.
- Let the quesadillas rest for a couple of minutes before slicing to help the cheese set.
Variations
- Classic Philly Style: Replace the barbecue sauce with Worcestershire sauce and use provolone cheese.
- Spicy Version: Add sliced jalapeños or crushed red pepper flakes.
- Mushroom Cheesesteak: Sauté sliced mushrooms with the onions and peppers.
- Bacon Cheesesteak: Add crispy chopped bacon for extra smoky flavor.
- Southwest Style: Mix in black beans, corn, and pepper jack cheese.
Nutrition Information
Per Serving (Approximate)
- Calories: 670
- Protein: 39g
- Carbohydrates: 43g
- Fat: 38g
- Saturated Fat: 16g
- Cholesterol: 95mg
- Sodium: 980mg
- Fiber: 3g
- Sugar: 11g
Nutrition information is an estimate and may vary depending on the brands and ingredients used.