Steak Quesadilla Recipe (Easy, Cheesy, Better Than Takeout)
This steak quesadilla recipe is quick, crispy, and packed with melty cheese and tender steak. An easy, filling meal that’s just as good as takeout.
Servings: 4
Calories: 533
Ingredients
- 4 tortillas (soft taco size) I use low carb tortillas
- 2 Cups shredded quesadilla cheese or Monterey Jack cheese
- 12 Ounces Thinly sliced cooked steak your favorite cut of steak
- 8 tablespoons Taco Bell quesadilla sauce (click here for the recipe)
Instructions
- Place a large non stick skillet over medium heat and spray with olive oil cooking spray. Add a low carb tortilla to the skillet and sprinkle ¼ cup of cheese in a single layer over half, followed by 3 ounces of thinly sliced steak, 2 tablespoons of the homemade Taco Bell sauce, and finally, another ¼ cup of cheese.
- Fold the tortilla in half and continue to cook until the cheese melts and the tortilla is lightly browned on both sides, about 2-3 minutes per side. Remove from the pan. If there is any melted cheese remaining in the pan, carefully wipe it out with a paper towel so it doesn't burn. Continue with the remaining ingredients to make 4 steak quesadillas.
- Transfer the quesadillas to a cutting board and use a pizza cutter or sharp knife to cut the quesadilla into portions. Serve with extra Taco Bell sauce, homemade guacamole, salsa, or sour cream.
Notes
- Slice the steak thin and against the grain for the most tender bites.
- Use cheese on both sides of the filling so the quesadilla holds together and gets perfectly melty.
- Don’t overfill the tortillas or they won’t crisp up properly.
- Cook over medium heat so the cheese melts before the tortilla gets too dark.
- Wipe out the pan between batches to prevent burnt cheese from affecting the flavor.
- Leftover steak works great for this recipe and makes it even quicker.
- Reheat in the air fryer at 350°F for 3–5 minutes to bring back the crispy texture.
Nutrition
Calories: 533 | Carbohydrates: 15g | Protein: 43g | Fat: 35g | Fiber: 11g