These carne asada beef quesadillas combine tender steak with melty cheese inside a toasted tortilla shell. It's a flavorful Mexican-style dish that can be served as an appetizer or meal.
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The great thing about quesadillas is that they are perfect for using leftover meat. This dish was created to use up leftover steak after making our carne asada in the oven recipe.
Table of Contents
Ingredients
The essential ingredients for this steak quesadilla recipe are flour tortillas, shredded cheese, and cooked flank steak. We include cilantro and chili pepper for added flavor. It's also good to have some sour cream and salsa for serving.
Scroll down to the recipe card for the quantities used.
Instructions
Preparing this beef quesadilla recipe is simple; all you need is your favorite ingredients and a few minutes to assemble. Then you just have to pop them into the oven.
If cold from the refrigerator, shred the steak and warm it in a pan with oil over medium heat.
Place tortillas on a lined baking sheet and spread ½ of the meat over half of each tortilla
Top with shredded cheese, cilantro, and chili pepper slices.
Fold each tortilla over and press to compact filling. Brush oil on top.
Flip each over and brush oil on the other side.
Bake until lightly brown, then flip to brown the other side.
Remove from oven and let rest for 5 minutes on a cooling rack. Cut into wedges using a sharp knife or pizza cutter.
Variations
There are endless possibilities to change up a steak quesadilla recipe. Here are just a few suggestions:
- Spread a layer of refried beans onto half the tortilla before adding the beef.
- Consider adding fruit like diced mango or pineapple for a unique tropical sweetness.
- Mix in bite-sized pieces of vegetables. A mixture of onion and bell peppers is a delicious addition.
- Change up the shredded cheese. Pepper Jack cheese or Monterey Jack cheese work well in cheesy beef quesadillas.
Tips
- Use well-seasoned marinated steak cut into thin slices.
- Pan-fry the beef in olive oil until browned before adding to the tortilla.
- Bake until the tortillas are golden brown and crispy.
Serving suggestions
Not only do these steak quesadillas make a delicious lunch option, but they can also be used as an appetizer or snack.
Serve them salsa and sour cream. Guacamole goes well with them too. Add a side of air fryer sweet potato fries and a Mexican Mezcal Margarita.
Storage
To store leftover steak quesadillas, wrap them tightly in foil or plastic wrap and place them in an airtight container. Store in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
FAQ
A good cheese for quesadillas is Monterey Jack. It melts easily and has a mild, creamy taste that pairs well with other ingredients like peppers, onions, and beans. You can also try using a combination of cheeses like cheddar and mozzarella for a more flavorful quesadilla.
We use flour tortillas for these steak quesadillas because they are thicker and hold the ingredients better. Corn tortillas can be used, but they may not stay together.
Related Recipes
If you like this recipe, you may want to try some of these other meal ideas made with beef.
- Shepherd's pie is traditionally made with lamb, but ground meat can be used.
- Small batch lasagna makes just the right amount for one or two people.
- Ground beef and broccoli is a perfect dish for a weeknight dinner.
- Crockpot chili won't leave you with tons of leftovers.
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Recipe
Beef Quesadillas with Carne Asada Steak
Ingredients
- 1 cup prepared carne asada shredded
- 1 cup light cheddar cheese shredded
- ¼ cup fresh cilantro chopped
- 1 green chili sliced
- 2 4-inch tortillas
For serving
- Salsa
- Sour Cream
Instructions
- Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
- If using refrigerated carne asada steak, shred it into bite-size pieces, add some olive oil to a skillet and grill over medium heat for 2 minutes.
- Lay the tortillas on the baking sheet with parchment paper, spread ½ of the carne asada mixture over half of each tortilla, and top with half of the cheese, half of the fresh cilantro and half of the chili slices. Leave about a ½ inch border at the edge.
- Fold the tortillas pressing down to compact and brush them with some olive oil. Flip and brush oil on the other side.
- Bake for 10 minutes until the quesadillas are slightly browned. Flip and bake for an extra 5 minutes.
- Transfer to a cooling rack and let rest for 5 minutes, with a sharp knife or pizza cutter, cut into wedges and serve with salsa and sour cream.
Gina says
These quesadillas are easy to make and so incredibly delicious! Definitely going to be making them again!
Ashley says
These worked great for an easy dinner. My kids loved them too!
Dixie says
These quesadillas are fantastic! I actually added some diced mango as suggested and it was really really good. So easy to make and my husband loved them