Name: Steak Quesadilla with Sautéed Vegetables and Melted Mozzarella Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 tbsp olive oil (divided); 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp ground cumin; 1 tsp salt (divided); ¼ tsp black pepper; 2 tbsp adobo sauce; 1 lb sirloin steak; 1 green pepper (cored and sliced); 1 onion (sliced); 3 garlic cloves (minced); 2 cups shredded mozzarella cheese; 8 tortillas; 2 tbsp butter (for cooking); Lime juice to serve

Print Recipe· 4.3 from 2 reviews

If you’ve been searching for a flavorful and satisfying meal that brings together juicy steak, vibrant veggies, and ooey-gooey cheese, then you’re in for a treat with this Steak Quesadilla with Sautéed Vegetables and Melted Mozzarella Recipe. This dish balances the smoky, tender steak with sweet sautéed peppers and onions, all held together by perfectly melted mozzarella cheese inside a crisp, buttery tortilla. It’s a colorful, hearty meal that’s as fun to make as it is to eat, guaranteed to become a new favorite anytime you want a taste of something deliciously comforting and vibrant.

Ingredients You’ll Need

A wooden cutting board holds a single layer of sliced steak arranged side by side, showing a mix of browned grilled edges and pink interior layers with visible texture and marbling. The steak slices vary in width and thickness, displaying a fresh cooked look. Behind the board, slightly out of focus, is a green bowl with two whole green limes on a white marbled surface. The lighting highlights the juicy, tender appearance of the meat. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients ready is the first step to creating a truly memorable quesadilla. Each item here plays a role in layering flavors and textures, from the spices that bring the steak to life to the creamy mozzarella that binds everything together.

3 tbsp olive oil (divided): Essential for marinating the steak and sautéing the vegetables to achieve rich flavors and a perfect sear.
1 tsp smoked paprika: Adds a subtle smoky note that complements the steak beautifully.
1 tsp chili powder: Brings just the right amount of warmth and depth.
½ tsp ground cumin: Gives an earthy undertone to the spice mix, rounding out the flavor profile.
1 tsp salt (divided): Enhances the natural flavors of the steak and vegetables.
¼ tsp black pepper: Adds a mild heat that brightens each bite.
2 tbsp adobo sauce: Delivers a tangy, smoky kick that infuses the steak during marination.
1 lb sirloin steak: The star of the dish, providing juicy, tender protein.
1 green pepper (cored and sliced): Offers crisp, fresh sweetness and a pop of color.
1 onion (sliced): Becomes delectably soft and slightly caramelized when sautéed.
3 garlic cloves (minced): Adds aromatic warmth, elevating the sautéed vegetables.
2 cups shredded mozzarella cheese: Melts beautifully, creating that irresistible, stretchy texture.
8 tortillas: The perfect crispy and soft vessel for all the fillings.
2 tbsp butter (for cooking): Ensures a golden, flavorful crust on your quesadilla.
Lime juice to serve (optional): A fresh, zesty finish that brightens each bite.

How to Make Steak Quesadilla with Sautéed Vegetables and Melted Mozzarella Recipe

Step 1: Marinate the Steak

Start by combining 2 tablespoons of olive oil, smoked paprika, chili powder, ground cumin, ½ teaspoon salt, black pepper, and adobo sauce in a bowl. Coat your sirloin steak thoroughly in this aromatic blend, then cover and refrigerate it for at least 30 minutes, or up to 2 hours. This step infuses deep flavor that will shine through every bite.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss in your sliced green pepper and onion along with ½ teaspoon of salt. Sauté these vibrant veggies for about 8 minutes, stirring frequently until they soften and their natural sweetness comes alive. In the last minute, add the minced garlic, stirring to release its fragrant aroma before removing the pan from heat.

Step 3: Cook the Steak

Heat an iron-cast skillet over medium heat and sear the marinated steak for 2 to 3 minutes on each side, or until it reaches your desired doneness—medium being a crowd-pleaser with an internal temperature near 140°F. Once cooked, let the steak rest for a few minutes to lock in juices, then slice it thinly against the grain for tenderness.

Step 4: Assemble the Quesadillas

Lay out your tortillas and sprinkle a generous amount of shredded mozzarella cheese on one half. Layer on a mix of the sautéed vegetables and the sliced steak. This assembly is where flavors come alive: gooey cheese ties together tender meat and sweet veggies in delightful harmony.

Step 5: Cook Until Golden and Melty

Melt butter in a large skillet or griddle over medium heat. Place the filled tortilla into the pan and carefully fold it in half. Cook for 2 to 3 minutes on one side until the tortilla turns golden brown, then flip and cook the other side until equally crisp and the cheese inside melts to perfection. This step delivers that irresistible crunch and melted center.

Step 6: Add a Fresh Finish and Serve

Once out of the pan, give a squeeze of fresh lime juice over the quesadilla fillings if you like a little zing. Serve hot alongside your favorite toppings like salsa, guacamole, sour cream, or chopped cilantro to customize every bite.

How to Serve Steak Quesadilla with Sautéed Vegetables and Melted Mozzarella Recipe

A wooden board holds four folded quesadillas stacked closely, each with a slightly browned and crispy white tortilla showing darker charred spots. Inside each quesadilla are visible layers of melted pale yellow cheese, chunks of browned cooked steak, and slices of green bell pepper. The quesadillas look warm and soft on the inside but crispy on the outside. The scene is set on a white marbled surface with some red pepper flakes scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some fresh cilantro or chopped green onions on top to add a bright, herbaceous note. A dollop of creamy sour cream or guacamole balances the smoky and spicy elements, while fresh salsa gives a juicy, tangy contrast.

Side Dishes

Pair your quesadillas with a crisp salad, perhaps mixed greens with a light vinaigrette, or some Mexican street corn for a fun twist. Black beans or a bowl of cilantro-lime rice are excellent accompaniments that complement the flavors without overpowering them.

Creative Ways to Present

For a party, cut the quesadillas into small wedges and serve on a large platter with a colorful array of dipping sauces. Stack them with layers of guacamole and salsa in between for a mouthwatering, shareable appetizer. Or try wrapping them with a side of pickled jalapeños for an extra pop of flavor.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover quesadillas tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days. This keeps the ingredients fresh and the tortillas from becoming soggy.

Freezing

If you want to save them for longer, quesadillas freeze well. Place cooled quesadillas individually on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep their flavor and texture for up to 2 months.

Reheating

Reheat your quesadillas either in a skillet over medium heat to regain crispiness or in an oven preheated to 350°F for about 10 minutes. Avoid microwaving as it tends to make tortillas chewy rather than crisp.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is perfect for its tenderness and flavor, flank or skirt steak also work wonderfully due to their texture and ability to soak up marinades well. Just make sure to slice thinly against the grain.

What if I don’t have adobo sauce?

No worries! You can substitute with chipotle chili powder or a combo of smoked paprika and a splash of vinegar for a similar smoky and tangy vibe.

Can I prepare the quesadilla vegetarian?

Definitely. Skip the steak and up the veggies; add mushrooms, zucchini, or even black beans to keep it hearty and delicious while still enjoying the gooey mozzarella.

How spicy is this quesadilla?

The spice level is moderate, thanks to the chili powder and adobo sauce. You can adjust the amount of chili powder or omit it if you prefer a milder taste, or add fresh jalapeños for extra heat.

Is mozzarella the best cheese to use here?

Mozzarella melts beautifully, giving you the signature gooey texture, but you can also experiment with Monterey Jack, a mild cheddar blend, or even a quesadilla-specific Mexican cheese for different flavor nuances.

Final Thoughts

This Steak Quesadilla with Sautéed Vegetables and Melted Mozzarella Recipe is a fantastic way to bring some excitement to your dinner table. It combines simple ingredients with bold flavor and comforting textures in a dish that’s perfect for sharing. Trust me, once you try it, you’re going to keep coming back for the perfect balance of juicy steak, vibrant veggies, and melty cheese wrapped in a golden crisp tortilla. Give it a go—you won’t regret it!