Steak Quesadilla is a meaty, cheesy, and delicious quesadilla recipe made with leftover steak. It’s a quick and easy dinner option the whole family will enjoy. Loaded with leftover smoked tri tip, two types of shredded cheese, bell peppers and onions, these are sure to become a family favorite.
I love making all kinds of Tex-Mex and Mexican food, and one of my favorite things to do is use leftover meat to make those dishes. There are so many delicious Mexican meals that can be made with leftover beef, chicken, or pork, so they’re great ways to use up leftovers while still getting something super tasty on the table. One recipe that I really love to make with leftover beef, especially trip tip, is quesadillas. All those tasty veggies and cheese go perfectly with the beef and make for a great addition to any Taco Tuesday spread!
This delicious quesadilla recipe starts with leftover trip tip steak. I cut it into bite-sized pieces, then I combine it with green and red bell peppers, onions, and diced jalapenos, along with two kinds of cheese. After that, I pan-fry it to golden perfection to create a zesty, cheesy steak quesadilla that’s full of flavor but not full of work. It’s super easy to make and the flavor is out of this world!
Why You’ll Love This Steak Quesadilla Recipe
- They’re super easy to make with leftover tri tip or steak and only use a few simple ingredients.
- These quesadillas can be on the table in less than 30 minutes.
- They’re loaded with flavor and are great when served with beans and rice for a dinner everyone will enjoy.
Steak Quesadilla Ingredients
You’ll only need a few simple ingredients to make these quesadillas. You’ll find everything you need easily at your local grocery store.
- Leftover Tri Tip or any leftover steak, cut into small bite-size pieces
- Green bell pepper, diced
- Red bell pepper, diced
- Jalapeno, stem and seeds removed, diced
- Onion, diced
- Vegetable oil
- Pepper jack cheese, shredded
- Sharp cheddar cheese, shredded
- Flour tortillas, burrito size (8 inch)
How to Make Steak Quesadillas
Making these quesadillas is a snap. It only takes a little bit of cooking in a skillet and about 30 minutes. That’s it!
Step 1: Cook the Vegetables and Steak
Cook the bell peppers, jalapeno, and onions in oil in a cast iron skillet or large frying pan until crisp-tender. Then, add the trip tip and cook until the meat is heated through – about 3 to 4 minutes.
Step 2: Make the Quesadillas
Wipe out the pan when it’s cool enough, then melt butter in it over medium heat. Place a tortilla in the pan and cook until golden. Flip it an add the pepper jack, meat mixture, and cheddar cheese to half the tortilla. Fold it in half and cook the other side until golden.
Step 3: Enjoy!
Repeat until all the quesadillas are made. Then, slice them into three diagonal pieces. Enjoy with your favorite toppings, such as sour cream, guacamole, salsa, fresh cilantro, and green onions, if desired.
Steak Quesadilla Recipe Tips
- Slice your trip tip into strips against the grain first then cut crosswise into chunks for tender steak.
- Cook the vegetables until crisp-tender and no further. You don’t want mushy veggies!
- Be sure to wipe out your skillet before frying the quesadillas so you get a nice, buttery flavor.
- Use almost any kind of leftover beef you have. Tri tip, pot roast, flank steak, and leftover steak all work well.
- You can make these with turkey, chicken, or pork, as well.
- Any variety of cheese works, such as Monterey Jack cheese, oaxaca, Mexican blend, Colby jack.
- Try adding mushrooms for more flavor.
What to Serve with Steak Quesadillas
You can pair these with all of your favorite Mexican dishes for a larger Mexican spread. It’s great with:
- Mexican rice
- Spanish rice
- Elote casserole
- Mexican cornbread
- Mexican coleslaw
- Churros for dessert!
Steak Quesadilla Recipe FAQ
They’re a Mexican dish made with steak pieces, peppers, onions, jalapenos, and cheese. The filling is placed in a tortilla, and the whole thing is pan-fried until golden brown.
Any cut of steak will work. I usually make mine with leftover trip tip, pot roast, or leftover steak.
Fill your tortillas and fold them in half. Then, spitz them with cooking spray. Cook at 370 in the air fryer until crispy and the cheese is melted.
They’ll keep for up to 4 days in the refrigerator.
You sure can! They freeze very well and will last for about 3 months in the freezer.
How to Store and Reheat Steak Quesadilla Leftovers
Store these quesadillas in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat the quesadillas, cook them for about 2 minutes per side in a skillet over low heat until warmed through.
Try This Delicious Steak Quesadilla Recipe Today
These easy steak quesadillas are simple to make and super tasty. With tender steak, two cheeses, veggies, and a golden brown tortilla to hold it all together, this is one recipe you’ll want to make again and again. Give it a try, and I know you’ll love it as much as I and my family do!
More Delicious Quesadilla Recipes You’ll Enjoy
This Breakfast Quesadilla is loaded with steak, scrambled eggs and cheese, and is a hearty a delicious breakfast recipe the whole family will enjoy.
- 3 cups leftover Tri Tip or any leftover steak, cut into small bite-size pieces
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 medium onion, diced
- 1 tablespoon vegetable oil
- 2 cups pepper jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 6 flour tortillas, burrito size (8 inch)
- 2 tablespoons butter
- In a cast iron skillet or large frying pan, heat oil over medium high heat.
- Add bell peppers, jalapeno and onions to the pan and saute until vegetables are almost tender then add tip tip, stir to combine and continue to cook until meat is heated. 3-4 minutes.
- Remove from heat and place the meat mixture in a bowl and set aside.
- Wipe out the pan with it is cool enough, then melt 1 tablespoon of butter over medium heat.
- Place a tortilla in the pan and cook on one side, then flip over and add pepper jack cheese, meat mixture, and cheddar cheese to one half of the tortilla.
- Fold in half and flip over and cook the other side.
- Repeat with the remaining tortillas and add additional butter to pan when needed.
- Remove from pan, place on a plate and cut into three diagonal pieces.
- Serve hot and enjoy.
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