For those who might be concerned, using skirt steak on this quesadilla is a fantastic choice. While skirt steak is absolutely delicious by itself, it only gets more enhanced when you cover it in cheese, onions, cilantro, and mayo sauce. That is why I chose it for this Cheesy Steak Quesadilla recipe. You can easily make this recipe with flank steak, sirloin steak, or flap steak if needed.

A close up shot of the open faced quesadilla.

So let’s dive into the Cheesy Steak Quesadilla together. This is such a fun recipe to make for the whole family and for some good friends. Just remember that the secret is in the sauce! Also, make sure to watch my whole youtube video about how to make this. Find the recipe below as well. Cheers!

Why you’ll love this recipe

If you’re on the hunt for a meal that’s both hearty and downright delicious, you’ve hit the jackpot with this Cheesy Steak Quesadilla recipe. These delicious steak quesadillas involve tender steak, perfectly seasoned and tucked between layers of gooey melty cheese, all nestled inside a crispy tortilla. I love these steak quesadillas because they only require a few simple ingredients and make the perfect appetizer or easy weeknight dinner

Want more quesadilla recipes? Try our Loaded Pulled Pork Quesadillas, Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla and Cheesesteak Quesadilla!

A handful of steak quesadillas!

Steak Quesadilla Ingredients

Steak Ingredients

  • Whole Skirt Steak: You’ll want to grab a nice whole skirt steak for these quesadillas. It’s perfect because it has great flavor and stays tender when cooked right. Look for one with some good marbling because that’s where the flavor is!
  • Sea Salt & Black Pepper
  • Garlic Powder: Instead of chopping up garlic, we’re using garlic powder here. It gives the steak that garlic flavor without any risk of burning, so every bite’s perfectly seasoned.
  • Vegetable Oil: Rubbing the steak with a bit of oil before cooking helps it not stick to the grill or skillet. Plus, it helps the seasoning stick and gives the meat a nice crust when it cooks up.

Quesadilla Ingredients

  • Monterey Jack Cheese: It melts like a dream and has a nice creamy flavor that goes perfectly with the steak. It’s what holds everything together in the quesadilla.
  • Fresh Cilantro: A handful of chopped cilantro adds a fresh, herby flavor to the steak quesadilla. It balances out the richness of the steak and cheese and adds a pop of color, too.
  • Chopped Red Onions: These sweet and slightly tangy onions add a little extra flavor and texture to the quesadillas.
  • Chopped Jalapeno: If you like a little heat, then chop up some jalapeños to throw in. They give the quesadillas a nice kick and add some extra flavor to every bite.
  • Lime Juice: Cuts through the richness of the steak and cheese and makes everything taste fresh and zesty.
  • Large Tortillas: And, of course, you’ll need some big tortillas to hold all this goodness together. Flour tortillas are the way to go—they’re soft and pliable and get nice and crispy when you cook them up. Perfect for quesadillas!

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Chipotle Lime Mayo Ingredients

  • Mayonnaise: Mayonnaise adds creaminess and richness to the Chipotle Lime Mayo. Use regular mayonnaise for the best texture and flavor.
  • Sour Cream: Sour cream enhances the tanginess and creaminess of the mayo. Opt for full-fat sour cream for a richer taste.
  • Pickled Jalapeños & Brine: The pickled jalapeños and brine provide a spicy and tangy kick to the mayo, adding depth of flavor. 
  • Chipotle Paste: Chipotle paste adds smoky heat and a distinct flavor to the mayo. You can adjust the amount according to your preference for spiciness. 

How to Make This Easy Steak Quesadilla Recipe

First, prepare the Chipotle Lime Mayo by mixing the ingredients in a bowl. Then, refrigerate the mayo until ready to use. Next, coat the skirt steak with oil and season it with salt, pepper, and garlic. Let it rest in the fridge for 5 minutes. Meanwhile, preheat your grill to a high temperature of 400F.

Once the grill is hot, place the steak on it and cook for about 3 minutes per side or until the internal temperature reaches 120F. Remove the steak from the grill and let it rest for 5-6 minutes. After resting, slice the steak against the grain into bite-sized pieces.

Grilling the skirt steaks.

Next, set up your grill for cooking with a cast iron skillet or flat-top griddle at a high temperature of about 400F. Preheat the skillet or griddle with a little oil.

Now, add a handful of cheese to the skillet or griddle to caramelize. Place a large flour tortilla over the cheese. After about 1 minute, when the cheese sticks to the tortilla, flip it over. Then, lay the shredded cheese on the other side to caramelize. Add more cheese to one-half of the tortilla, along with the chopped steak, red onions, jalapenos, cilantro, and a drizzle of Chipotle Lime Mayo. Let it cook for 15 more seconds, then carefully fold the empty side of the tortilla over the filled side. Cook until the outside is crispy and the cheese is melted inside, about 1-2 more minutes. Flip as needed to prevent burning. Once done, remove it from the heat and let it rest for 2 minutes.

Finally, slice the steak quesadillas into portions and enjoy!

Tips for Steak Quesadilla

  • Cook your seasoned steak until it’s just right—about 3 minutes per side or until it hits that sweet spot of 120F internally for a perfect medium-rare. Let it rest for a bit afterward before slicing it up nice and thin.
  • The biggest key about using skirt steak is making sure that you slice against the grain. This helps to make the steak more tender and less chewy! I have written a whole article on how you can slice against the grain.
  • As I have said before, I am definitely a sauce guy! Having a great sauce makes all the difference between a great dish and an epic dish. With this Cheesy Steak Quesadilla, the Chipotle Lime Mayo sauce is everything. 
  • The secret to making this sauce is the pickled jalapenos and the pickling juice. This is key because it adds a ton of flavor depth along with some brininess. That brine and salinity help to amplify the other ingredients to make an epic Cheesy Steak Quesadilla.

More Mexican-Inspired recipes 

How to Store Leftovers & Reheat

To store leftover steak quesadillas:

  1. Wrap them tightly in plastic wrap or place them in an airtight container.
  2. Store them in the refrigerator for up to 3-4 days.
  3. When reheating, preheat a skillet over medium heat and add a little olive oil.
  4. Place the quesadillas in the skillet and cook for 2-3 minutes on each side or until heated through and golden brown. You can also reheat them in the microwave for about 1-2 minutes, but they may not be as crispy. 
A close up of the steak quesadilla.

What to serve with delicious steak quesadillas

Think classic sides like fresh salsa, guacamole, pico de Gallo, and sour cream for a pop of flavor. Or maybe you’re in the mood for Mexican rice, refried beans, or black beans to make it a really satisfying meal. If you’re feeling like something lighter, a corn and black bean salad or some tortilla chips could be just the ticket. 

Steak Quesadilla Recipe FAQs

Can I use a different type of cheese besides Monterey Jack? 

Absolutely! Feel free to use cheddar cheese, pepper jack, queso Oaxaca, or Mexican blend cheese for this recipe!

Are there any alternatives to the Chipotle Lime Mayo?

If you prefer a different sauce, you can try options like salsa, sour cream, or a creamy avocado dressing. Get creative and customize the flavors to your liking!

What variations can I make with this recipe?

Adding chopped red or green bell peppers and maybe some mushrooms would be freakin’ delicious in this recipe!

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Cheesy Steak Quesadilla

Easy Steak Quesadilla

Nothing quite beats steak and cheese. This Easy Steak Quesadilla is the ideal mixture for the outdoor cook!
Author:Derek Wolf
4.50 from 8 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 2 people


Steak Ingredients:

  • 1 Whole Skirt Steak
  • 2 tsp of Sea Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder
  • 1 tbsp of Oil

Quesadilla Ingredients:

  • 3 cups of Monterey Jack Cheese
  • Chopped Cilantro for garnish
  • Chopped Red Onions for garnish
  • Chopped Jalapeno for garnish
  • Lime Juice for garnish
  • 6 Large Tortillas

Chipotle Lime Mayo Ingredients:

  • 2 tbsp of Mayonnaise
  • 2 tbsp of Sour Cream
  • 1 tbsp of Pickled Jalapeños & Brine blended
  • 2 tsp of Lime Juice
  • 2 tsp of Chipotle Paste


  • In a bowl, mix the ingredients for Chipotle Lime Mayo. Place the mayo in the fridge until it is ready to use.
  • Lather you skirt steak with oil and season thoroughly with salt, pepper and garlic. Let rest for 5 minutes in the fridge.
  • Preheat your fire to a high temperature of 400F.
  • Add your steak to the grill and cook for about 3 minutes per side or until the internal temperature is 120F.
  • Once done, pull off and let rest for 5-6 minutes. When done resting, slice the skirt steak against the grain into small pieces.
  • Re-setup your grill to cook using a cast iron skillet or flat top griddle at a high temperature of about 400F. Add a little oil to the griddle to preheat.
  • Add a handful of cheese onto the griddle to caramelize. Cover the cheese with a tortilla.
  • Once the cheese is stuck to the tortilla (about 1 minute), flip it over and lay cheese down to caramelize on the opposite side.
  • Add more cheese to one half of the tortilla along with the chopped steak, red onions, jalapenos, cilantro and a drizzle of Chipotle Lime Mayo. Let cook for 15 more seconds then carefully flip the empty side of the tortilla onto the full side.
  • Cook until the outside is crispy and the cheese is melted in between (about 1-2 more minutes). Flip over as needed to prevent burning. Once done, pull off and rest for 2 minutes.
  • Slice quesadillas into portions and enjoy!



Calories: 1642kcal | Carbohydrates: 95g | Protein: 94g | Fat: 98g | Saturated Fat: 46g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 4958mg | Potassium: 955mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1499IU | Vitamin C: 2mg | Calcium: 1565mg | Iron: 11mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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