Loaded Steak Quesadillas

These Loaded Steak Quesadillas are bursting with bold flavors, fresh ingredients, and gooey melted cheese. Perfectly seasoned sirloin steak is seared to perfection, then paired with fire-roasted corn, black beans, juicy tomatoes, and creamy avocado—all tucked into golden, crispy tortillas. Whether served as a hearty lunch, casual dinner, or a party appetizer, these quesadillas are sure to satisfy.

The homemade spice blend brings a smoky, savory punch to the steak, while the corn and beans add texture and sweetness. The melted taco cheese holds it all together, and a sprinkle of lime juice and fresh cilantro on top adds a bright, zesty finish. Serve them with sour cream, salsa, or guacamole on the side for dipping, and you’ve got a meal everyone will rave about.

Why You’ll Love This Recipe

Flavor-Packed Steak: Boldly seasoned and seared just right.

Loaded with Toppings: Corn, beans, tomatoes, and avocado in every bite.

Crispy & Cheesy: Golden tortillas filled with melty cheese and juicy steak.

Ingredients

• 1 lb sirloin steak

• ½ cup fire-roasted corn, drained

• ½ cup black beans, rinsed and drained

• ½ cup cherry tomatoes, sliced

• 1 avocado, diced (for topping)

• 2 cups taco blend shredded cheese

• 4 large flour tortillas

Cooking oil for skillet

Seasoning Blend:

• 1 tsp chili powder

• ¼ tsp onion powder

• ¼ tsp cumin

• ¼ tsp garlic powder

• ¼ tsp paprika

• ¼ tsp oregano

• ¼ tsp salt

For Garnish:

Lime juice, to taste

Chopped fresh cilantro


Instructions

Step 1: Season the Steak

1. In a small bowl, mix chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt.

2. Rub the seasoning mix evenly on both sides of the steak.

Step 2: Cook the Steak

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.

2. Cook the steak for 4–5 minutes per side, depending on thickness and preferred doneness.

3. Remove from heat, let rest for a few minutes, then slice thinly across the grain.

Step 3: Prepare the Filling

1. In a bowl, combine fire-roasted corn, black beans, and sliced cherry tomatoes.

2. Set aside while preparing the quesadillas.

Step 4: Assemble the Quesadillas

1. Wipe the skillet clean and heat over medium heat.

2. Place one flour tortilla in the skillet.

3. Sprinkle ½ cup of shredded cheese over one half of the tortilla.

4. Layer with sliced steak, corn-bean mixture, and diced avocado.

5. Fold the tortilla in half and press gently.

Step 5: Cook & Serve

1. Cook for 2–3 minutes per side or until golden brown and cheese is melted.

2. Remove from skillet and let rest for 1 minute before slicing into wedges.

3. Repeat with remaining ingredients.

4. Garnish with a squeeze of lime juice and chopped cilantro.


Tips for Success

Let the steak rest before slicing to keep it juicy.

Use freshly shredded cheese for better melt and texture.

Don’t overload the tortilla—too much filling can make flipping tricky.

Storage Options

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a dry skillet or oven for crispy results.

Freeze: Wrap individually in foil and freeze for up to 1 month. Reheat in the oven until heated through.