Quick and Easy Steak Quesadillas

I needed something quick, inexpensive, and tasty for dinner. I also didn’t want to make any of my main go-to meals.

While at a local bargain grocery market, I noticed that they had a sale on Steak-Umms. I had recently learned that these are indeed gluten free. That was the spark I needed. I now wanted to make something like a Philly Cheese Steak. There were two problems with making basic cheese steak sandwiches, though. I would need to make a stop at another store to buy some gluten free rolls as well as pay more than I had planned for this meal. 

As I walked a little further, I came up to the tortillas. I noticed some small white corn tortillas (about 5 inches in diameter that are gluten free and much cheaper than my usual pick of the Gluten Free Mission tortillas). I selected Guerrero’s Corn Toritillas. Now, I just needed some onion, cilantro, and cheese. I decided to create steak quesadillas with Steak-Umms. 

Directions for Steak Quesadillas

A look inside the quesadillas before the second layer of cheese and top tortilla.

I began with cooking the Steak-Umms in a big skillet. Only about three fit into the skillet at a time. As they browned on both sides, I moved them to a plate and kept them warm. I then sauteed the onion slices in the grease left by the steak meat. 

I then sprayed the skillet and prepared to cook the quesadillas. I put two tortillas in the skillet in a single layer. Then, I topped each with a little sharp shredded cheese, a layer of steak meat, pile of sauteed onions, generous sprinkling of cilantro, then another layer of shredded cheese before topping with a second tortilla.

Finished steak quesadilla.

As they start to cook, I gently pushed them down with a spatula and flattened them a bit. Once they were lightly browned on the bottom, I carefully turned them over and continued to cook until browned on the second side and the cheese is melted. 

When these were done, I moved them to a plate and repeated with the remaining ingredients.

I used a pizza cutter to cut each quesadilla in half and served.

These Steak Quesadillas really hit the spot and my guys said that I need to make these again, for sure. 

Besides being quick, easy, and inexpensive… these are also a bit healthier than cheese steak sandwiches, because there is less meat, cheese, and breading. Of course, one of these is not as filling, but you can choose to have 1 1/2 or 2 per person or do what I did and serve these with multiple sides.

Quick and Easy Steak Quesadillas
Easily Gluten Free ~ Check your cheese, tortillas, and steak meat for gluten, if necessary. (Steak-Umm and the other ingredients I used are currently gluten free.)
Write a review
  1. 1 box of thin steak meat (example: Steak-Umm)
  2. 1 large onion (thickly sliced)
  3. 1 cup shredded sharp cheddar cheese (or more, if desired)
  4. cilantro
  5. 8 small corn tortillas (I used Guerrero 5 inch)
  1. Cook the steak meat in a big skillet. (Steak-Umms and similar products are cooked from frozen.) Keep them spread out so they can cook evenly and try to keep them as flat as possible. You will need to cook these a few at a time. When they are cooked on both sides, move the steak to a plate and keep warm.
  2. Saute the onion slices in the grease from the steak meat. Add additional oil, if necessary. When the onions are done, move them to a bowl and keep warm.
  3. Spray skillet with oil, if necessary.
  4. Place 2 tortillas in the skillet. Top with about 1/8 of the cheese on each tortilla.
  5. Layer with about 1/4 of the steak meat and onions. Sprinkle with some cilantro. Top with about 1/8 of cheese again and then add another tortilla.
  6. Gently press down on the quesadillas a bit to flatten.
  7. When the bottom tortilla is lightly browned, gently flip the quesadillas over. Brown on the second side.
  8. When they are browned and the cheese is melted, move them to a plate and keep warm. They are best when they are slightly crispy and no longer limp.
  9. Repeat with the remaining ingredients.
  10. Cut each quesadilla with a pizza cutter and serve.
  1. You can serve with salsa, but ours were great without it and more like cheese steak this way.
  2. If you want them cheesier, you can use up to 2 cups of cheese.
  3. I served with a medley of small tomatoes, shelled edamame, as well as Bacon and Cheddar Chipotle Mashed Potatoes.
  4. Yields: 4 Small Quesadillas
The Journey Unexpected https://thejourneyunexpected.com/

{This post may contain affiliate links. For more information, please see my disclosure policy.}


Leave a Reply

Your email address will not be published. Required fields are marked *