If you want a fast, filling meal bursting with flavor, make these Loaded Steak Quesadillas. Made with sirloin steak, gooey taco blend cheese, fire-roasted corn, black beans and a medley of spices, this dish is an elevated version of the classic quesadilla. Serve them with avocado, fresh lime juice and chopped cilantro for a meal that’s satisfyingly delicious and works just as well for lunch as for dinner. Try our Slow Cooker Pepper Steak next.
Ingredients:
For the Steak and Filling:
- 1 lb. sirloin steak
- Sirloin steak is tender and flavorful, ideal for quesadillas. You may also substitute with flank steak or skirt steak.
- ½ cup canned fire-roasted corn, drained
- You want smoke-roasted corn for a smoky, charred sweetness that pairs well with the beef. You can use canned corn, frozen corn or fresh grilled-on-the-cob corn.
- ½ cup canned black beans, rinsed and drained
- Black beans give protein and a creamy texture that balances the steak and corn.
- ½ cup cherry tomatoes, sliced
- Little cherry tomatoes — fresh, slightly tart and juicy — cut the richness of cheese and beef.
- ½ avocado, diced (for serving)
- Avocados provide the perfect cool, fresh topping for these quesadillas.
- that’s 2 cups taco blend shredded cheese
- Cheddar, Monterey Jack, or even a taco blend provide a mix of gooey goodness in every bite of these quesadillas.
- 4 large flour tortillas
- Flour tortillas, soft but resilient, hold all the fillings but get just crispy enough when cooked.
- Cooking oil (for the skillet)
- A neutral oil, such as vegetable or canola oil, is used for lightly frying the quesadillas until they are golden and crisp.
For the Seasoning:
- 1 tsp. chili powder
- Chili powder imparts warmth and just a little heat to the steak.
- ¼ tsp. onion powder
- Onion powder adds savory depth to the spice mixture.
- ¼ tsp. cumin
- The cumin, the earthy, warming spice that it is, complements not only the steak but also the beans.
- The cumin, the earthy, warming spice that it is, complements not only the steak but also the beans.
- ¼ tsp. salt
- Salt brings up the flavor of the steak and the seasoning.
For Garnish:
- Juice of 1 lime and chopped cilantro
- A squeeze of lime juice adds brightness to the dish, and fresh cilantro provides an herby hit to finish the quesadillas.
Instructions:
Step 1: Season and Cook The Steak
- In a small mixing bowl, stir together the chili powder, onion powder, cumin, garlic powder, paprika, oregano and salt. Salt and pepper sirloin steak on both sides.
- In a large skillet, heat 1 tablespoon over medium-high heat. Grill each side of the steak for approximately 4-5 minutes or until you’ve reached your desired doneness. After cooking, move the steak off the skillet and allow it to rest for several minutes. Cut crosswise on the grain into thin slices.
Step 2: Make the Quesadilla Filling
- In a medium bowl, combine the fire-roasted corn, the black beans and the cherry tomatoes. Mix well and set aside.
Step 3: Assemble and Cook the Quesadillas
- Wipe the skillet clean, add more oil, if you like.
- Gently fold up the other half over the filling, and gently press down with a spatula. Heat it over medium heat. Add one flour tortilla to the skillet followed by a generous ½ cup of shredded taco blend cheese spread on top.
- To one half of the tortilla, pile on the sliced steak, the corn-bean-tomato mixture and diced avocado.Then fry them in a little oil for 2-3 minutes until golden / crispy on the outside & the cheese is melted inside. Transfer to a plate and repeat with remaining tortillas, adding oil to skillet as needed.
Step 4: Garnish and Serve
- Slice the quesadillas into wedges. Squeeze cut lime over each, and sprinkle with salt and chopped cilantro before serving. Enjoy!
Serving and Storage Tips:
- To serve: Serve the quesadillas with sour cream, salsa, or guacamole alongside. For more heat, drizzle on hot sauce or serve with slices of jalapeño.
- Storage: Leftover quesadillas can be kept in an airtight container in the fridge for 2 days. Reheat them in a skillet or oven, to keep the tortillas crisp.
Helpful Notes:
-
- Steak Substitution: If you don’t have sirloin steak, flank steak, ribeye, or even chicken would work in this recipe.
- Crispy Tortillas: To help render the quesadillas extra crispy, lightly oil the outside of the tortillas before cooking in the skillet.
- Extras for Your Quesadilla: I like to add sautéed bell pepper, onions or jalapeños for added flavor and texture.
Tips from Well-Known Chefs:
- Chef Rick Bayless: “You can’t go wrong by letting the steak rest before slicing it, giving juices time to redistribute; you’ll be rewarded with tender juicy bites in every quesadilla.
- Chef Bobby Flay: “For a more intense flavor, marinate the steak for a few hours before cooking it in a mixture of lime juice, olive oil, garlic and spices.
Frequently Asked Questions:
Q1: Can I substitute with another kind of cheese?
A1: Yes! Taco-blend cheese melts really well, but feel free to use Monterey Jack, cheddar or mozzarella instead, if you like.
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Q2: Can I prepare these quesadillas in advance?
A2: You can cook the steak and make the filling in advance, but it’s best to assemble and cook the quesadillas just before serving for the freshest texture. If you like this, you'll love our Mongolian Beef Stir-Fry with Ramen.
Q3: What if I want these quesadillas to be vegetarian?
A3: This makes a great vegetarian version if you just leave out the steak and replace with more veggies such as bell peppers, onions or spinach.
Q4: Can I bake the quesadillas in the oven?
A4: Yes! You assemble the quesadillas, place them on a baking sheet, and heat at 400F/200C for 10 to 12 minutes, flipping halfway through.
Q5: Why does the filling come out, how to stop it?
A5: Be sure not to overstuff the quesadilla and gently press down on it with a spatula while cooking to help seal the edges. For another easy option, see our 4-Ingredient Slow Cooker Beef Cubed Steaks.
Q6: Can I make these with corn tortillas instead of flour tortillas?
A6: Yes! Corn tortillas will make the quesadillas a bit different in texture and flavor, but they’ll still be delicious. Remember, they’re smaller and more delicate, so treat them with care.
Q7: What do you recommend serving with these quesadillas?
A7: This quesadilla is great served alongside Mexican rice or refried beans or a simple salad.
Q8: How can I keep the quesadillas warm as I cook the rest?
A8: How do you keep the cooked quesadillas warm while you make more?A8: Set the cooked quesadillas aside in a low oven (200 degrees Fahrenheit or 95 degrees Celsius) while you cook the rest. You might also like our Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce.
Q9: Can I freeze quesadillas?
A9: Yes! (Assemble the quesadillas, then wrap them individually in plastic wrap and freeze.) To reheat, place straight from frozen in a skillet or oven.
Q10: How can I amp up the spice factor for the quesadillas?
A10: You can add sliced jalapeños or hot sauce or use a spicy taco blend cheese to add some kick to the quesadillas. Try our Garlic Butter Steak Bites and Cheesy Smashed Potatoes next.
Resins — These Loaded Steak Quesadillas, full of melty cheese, seasoned steak and fresh ingredients, are the ultimate go-to meal. Top with all your favorite topping and bake! And you’ll have a crowd pleasing dish that everyone will love! If you like this, you'll love our Shrimp & Teriyaki Steak Noodles.
Loaded Steak Quesadillas
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Ingredients
- 1 lb sirloin steak
- 1/2 cup fire-roasted corn drained
- 1/2 cup black beans rinsed and drained
- 1/2 cup cherry tomatoes sliced
- 1 avocado diced, for topping
- 2 cups taco blend shredded cheese
- 4 large flour tortillas
- cooking oil for the skillet
- 1 tsp chili powder for seasoning
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp salt
- Lime juice and chopped cilantro for garnish
Instructions
- In a small bowl, combine chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt. Rub the seasoning evenly over both sides of the steak.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes on each side until it reaches your desired doneness. Let rest for a few minutes before slicing thinly.
- In a bowl, combine fire-roasted corn, black beans, and cherry tomatoes. Set aside.
- Wipe the skillet clean and heat over medium. Place one tortilla in the skillet, sprinkle 1/2 cup of cheese, and layer sliced steak, corn-bean mixture, and avocado on half of the tortilla. Fold the tortilla in half and press lightly.
- Cook for 2-3 minutes on each side until golden brown and cheese is melted. Remove from skillet.
- Repeat the process with remaining tortillas and ingredients. Slice quesadillas into wedges and garnish with lime juice and chopped cilantro.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
