Can I make these quesadillas on the stovetop instead of the oven?

Absolutely! Simply assemble your quesadillas as directed, then cook each one in a skillet over medium heat for 2–3 minutes per side, pressing gently, until golden and crispy.

What’s the best way to keep quesadillas warm for a crowd?

Place finished quesadillas on a wire rack in a low oven (around 200°F) while you finish baking the rest. This keeps them warm and crispy until serving.

Can I use different tortillas for this recipe?

Yes, you can use whole wheat, corn, or gluten-free tortillas. Just make sure they’re large and pliable enough to hold the filling without tearing.

What can I use instead of barbecue sauce?

If you’re not a barbecue sauce fan, swap in enchilada sauce, salsa, or even a mild hot sauce for a totally different twist.

Steak Cheese Steak Quesadillas Recipe

Description

This Steak Cheese Steak Quesadilla recipe combines thinly sliced beef sirloin, sautéed onions and bell peppers, tangy barbecue sauce, and gooey melted Cheddar cheese, all sandwiched between crispy flour tortillas and baked to perfection. Perfect as a hearty meal or crowd-pleasing snack with bold, savory flavors.

Ingredients

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For the Filling

1 pound beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbeque sauce (such as Bull’s-Eye Texas-Style Bold Barbeque Sauce)
Olive oil, for cooking

For the Quesadillas

8 (10-inch) flour tortillas
2 cups shredded Cheddar cheese

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the quesadillas once assembled.
Cook the Beef: Heat a little olive oil in a skillet over medium heat. Add the thinly sliced beef top sirloin and stir constantly for 5 to 7 minutes until the meat is browned and cooked through.
Sauté the Vegetables: Add the sliced onions and green bell peppers to the skillet with the beef. Continue stirring and cook for an additional 5–10 minutes until the vegetables soften and are lightly browned.
Add Barbecue Sauce: Lower the heat to medium-low and pour the barbecue sauce over the beef and vegetables. Cook slowly for about 10 minutes, stirring occasionally, until the sauce thickens slightly and evenly coats the mixture.
Assemble the Quesadillas: Place a tortilla on a baking sheet. Spoon a layer of the meat and vegetable mixture onto the tortilla, then sprinkle with shredded Cheddar cheese. Top with another tortilla. Repeat this layering process until you have four quesadillas assembled on the tray.
Bake the Quesadillas: Place the baking sheet in the preheated oven and bake for 10 minutes. Carefully use a fork or spatula to flip each quesadilla, then bake for an additional 5 minutes until the Cheddar cheese is fully melted and the tortillas are golden and crisp.
Serve: Remove the quesadillas from the oven, let them cool slightly, then slice and serve warm. Enjoy your steak cheese steak quesadillas!

Notes

You can substitute the beef with chicken or use a mix of cheeses for a different flavor profile.
Serve with salsa, sour cream, or guacamole for extra flavor.
If you prefer crispier quesadillas, you can cook them directly on a stovetop pan instead of baking.
Let quesadillas rest a minute before cutting for cleaner slices.

Nutrition

Serving Size: 1/4 of recipe
Calories: 558 kcal
Sugar: 22 g
Sodium: 1271 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 37 g
Cholesterol: 119 mg