Steak Quesadillas

By Christian Reynoso

Updated June 26, 2026

  • David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
30 min
Rating
5(447)
Comments
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These quesadillas are all about the embrace of melty mozzarella and warm, delicate flour tortillas, filled with succulent bites of salt-and-pepper steak. Instead of two tortillas united by cheese, this style of quesadilla uses only one, stuffed then folded. Cheese still defines and binds the dish, but it isn’t the only central character. Smashed avocado adds a lighter, fresher kind of richness, and a sprinkling of cilantro and onion lend a bright, zippy crunch. Inspired by the quesadillas served at Taquería Frontera in Los Angeles, where cheese plays a lighter role, this balanced recipe uses a skillet-melt technique in which a slice of cheese is melted directly in a pan, then a tortilla is laid on top so that the two adhere. All you need is a sturdy metal spatula to shimmy underneath them both, flip and reveal a cheesy filling that can range from just melted to lightly crisp.

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Ingredients

Yield:2 servings

  • ½ medium white onion (4 to 5 ounces), finely diced 

  • ¼ cup roughly chopped cilantro 

  • 1 large avocado (about 10 ounces) 

  • 1 lime, cut in half

  • 8 ounces skirt steak 

  • Salt and pepper 

  • 2 teaspoons canola or vegetable oil

  • 4 (6- to 8-inch) flour tortillas, preferably thin and freshly made 

  • 4 (1-ounce) slices mozzarella or Monterey Jack cheese

  • Fresh salsa, such as pico de gallo or tomatillo salsa, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

76 grams carbs; 124 milligrams cholesterol; 1051 calories; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams saturated fat; 65 grams fat; 1 gram trans fat; 16 grams fiber; 1618 milligrams sodium; 50 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, mix the onion and cilantro together and lightly season with salt. 

  2. Step 2

    Cut the avocado in half, pit and discard the pit, then scoop into a separate bowl and with a fork, mash into a chunky mixture. Season with salt and the juice of half of the lime and mix well to combine.

  3. Step 3

    Season the steak all over with salt and pepper.

  4. Step 4

    Heat a medium skillet (about 10-inches) over high heat. Add the oil and once it’s shimmery and glides across the pan speedily when tilted, lay the steak into the pan and cook until well-browned on the bottom but rare on top, about 4 minutes. Flip the steak, turn the heat down to low and continue cooking until medium-rare to medium, 2 to 4 minutes. Transfer to a cutting board to rest.

  5. Step 5

    Wipe the skillet clean and heat on medium-high.

  6. Step 6

    Working one piece at a time, lay a slice of mozzarella directly in the middle of the skillet, then lay a tortilla on top. Let cook until the cheese has melted and is just starting to turn crisp and golden, 30 to 60 seconds, then quickly and firmly slide a thin metal spatula (such as a fish spatula) under the cheese to lift the cheese-coated tortilla and transfer it to a serving plate, cheese-side up. Repeat with remaining tortillas and mozzarella. 

  7. Step 7

    Cut the steak into small (about ½-inch) pieces and place on the cheesy tortillas. Top with the avocado mash and onion-cilantro mixture. Fold in half and serve immediately, with fresh salsa on the side.

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Ratings

5 out of 5
447 user ratings
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Comments

SEB

I am the cook in our relationship of 36 years, but I broke my ankle on vacation so my husband has risen to the dinner challenge so we don't have to order in every night. This recipe really delivers. Easy so any cook can execute it and so flavorful. Now that he's building his confidence in the kitchen, I'm looking forward to the next 4 weeks of home cooked meals not cooked by me!

SoCal eater

This recipe seems like tacos with melted cheese (available at many taco shops in Southern California) rather than “quesadillas”. In tacos, fresh ingredients (salsa, guac) added inside, while in quesadillas only hot cheese and are meat inside and fresh/cold ingredients are added on top or on the side after removal from the heat.

Janet Planet

In the Sonoran Desert borderlands, a quesadilla with carne asada is called a caramelo. come to Tucson Arizona and eat!

Charlotte

Raised in SoCal in the 50’s and had many Mexican-American friends. All their moms, immigrants, made folded quesadillas. Folded, only. Mornings, there was lots of trading at the bus stop between the kids with burritos and quesadillas in their lunch bags and the kids with the PBJs and baloney sandwiches in their’s. We all wanted the exotic stuff we didn’t get from our own moms.

LAM

This was beyond fantastic! I suggest slicing the cheese so the it is wide enough to melt over the entire tortilla.

Carl Heuckendorf

Recipe should specify the type of pan being used. I wouldn't use a metal spatula on a nonstick pan, and I can't imagine bare cheese releasing from stainless steel.

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