Loaded Steak Quesadillas are the ultimate comfort food—crispy on the outside, irresistibly cheesy on the inside, and packed with boldly seasoned, tender beef. This recipe brings together warm flour tortillas, perfectly spiced steak cubes, and melted Queso Oaxaca for a satisfying meal that’s easy enough for weeknights yet impressive enough for gatherings.

Why You’ll Love This Recipe

These Loaded Steak Quesadillas deliver restaurant-quality flavor right from your kitchen. The combination of smoky spices, juicy beef, and gooey melted cheese creates a rich and comforting bite every time.

They are quick to prepare with no marinating required, making them perfect for busy days. The recipe is highly customizable, allowing you to adjust the heat level and toppings to suit your taste. Whether served as a hearty lunch, dinner, or party appetizer, these quesadillas are always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large flour tortillas (10-inch size)
2 lbs beef sirloin or flank steak, cut into small cubes
2 cups shredded Queso Oaxaca cheese (about 8 oz)
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil (for cooking)
1/2 cup sour cream (for serving)
1/2 cup guacamole (for serving)

Directions

1. Heat a large frying pan over medium-high heat. Add the olive oil and allow it to warm.
2. Add the cubed beef to the pan in a single layer. Let it sear for 2–3 minutes before stirring.
3. Sprinkle the cayenne pepper, chili powder, paprika, oregano, cumin, onion powder, garlic salt, salt, and black pepper evenly over the beef. Stir thoroughly so all the pieces are well coated.
4. Cook the beef for 6–8 minutes, stirring occasionally, until browned and cooked through.
5. Add the chopped onion and minced garlic to the pan. Cook for an additional 3–5 minutes until the onion softens and becomes fragrant.
6. Remove the beef mixture from the heat and set aside.
7. Preheat a griddle or large skillet over medium heat and lightly brush it with oil.
8. Place one tortilla flat on the griddle. Evenly sprinkle about 1/2 cup of shredded Queso Oaxaca over the surface.
9. Spoon a generous portion of the cooked beef mixture over half of the tortilla.
10. Fold the tortilla in half to form a semicircle. Press gently with a spatula.
11. Cook for 2–3 minutes per side, or until the tortilla is golden brown and crispy and the cheese has completely melted.
12. Remove from heat and let rest for 1–2 minutes before slicing.
13. Serve warm with sour cream and guacamole on top or on the side.

Servings and timing

Servings: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Chicken Option
Replace the beef with 2 lbs of diced chicken breast. Season and cook the same way until fully cooked and tender.

Vegetarian Version
Substitute the beef with 2 cups of sautéed bell peppers, mushrooms, zucchini, and black beans. Season generously for bold flavor.

Extra Spicy
Add 1 finely chopped jalapeño or increase the cayenne pepper to 1 teaspoon for more heat.

Cheese Swap
If Queso Oaxaca is unavailable, use shredded mozzarella or Monterey Jack for a similar melt and mild flavor.

Loaded Style
Add sautéed bell peppers, caramelized onions, or a sprinkle of fresh cilantro before folding the tortilla.

Storage/Reheating

Storage
Allow quesadillas to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.

Freezing
Wrap individual quesadilla portions tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

Reheating
Reheat in a skillet over medium heat for 3–4 minutes per side to restore crispiness. You can also reheat in an oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving if possible, as it may make the tortilla soft instead of crispy.

FAQs

Can I use a different cut of beef?

Yes, sirloin and flank steak work best, but ribeye or skirt steak are also excellent choices as long as they are cut into small, even cubes.

How do I keep the quesadillas crispy?

Cook them over medium heat and avoid overloading with filling. Reheat in a skillet instead of a microwave to maintain crispness.

Can I make these ahead of time?

Yes, you can cook the beef mixture a day in advance and store it in the refrigerator. Assemble and cook the quesadillas fresh for best results.

What’s the best cheese substitute for Queso Oaxaca?

Mozzarella or Monterey Jack are great substitutes because they melt smoothly and have a mild flavor.

How do I prevent the tortilla from burning?

Cook over medium heat rather than high heat to allow the cheese to melt fully without over-browning the tortilla.

Can I bake these instead of pan-frying?

Yes, bake assembled quesadillas at 400°F (200°C) for about 8–10 minutes, flipping halfway through for even browning.

What toppings go well with steak quesadillas?

Salsa, pico de gallo, chopped cilantro, sliced avocado, and extra sour cream pair wonderfully.

How do I know when the beef is done?

The beef should be browned on the outside and reach an internal temperature of 145°F (63°C) for medium doneness.

Can I make them gluten-free?

Yes, simply use certified gluten-free tortillas.

How do I avoid soggy quesadillas?

Make sure the beef mixture is not overly wet before adding it to the tortilla, and avoid adding watery toppings before cooking.

Conclusion

Loaded Steak Quesadillas bring together bold spices, tender beef, and melted cheese in a perfectly crisp tortilla. Simple to prepare yet packed with rich flavor, this recipe proves that a handful of quality ingredients and proper seasoning can create something truly satisfying. Whether you’re cooking for family dinner or entertaining guests, these quesadillas are guaranteed to impress with every delicious bite.

Print