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A stack of quesadillas with steak and spicy ranch on a plate. They're topped with guacamole and pico de gallo.

Quesadillas with Steak and Spicy Ranch

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5 from 1 review

  • Author: Mollie
  • Total Time: 20 minutes
  • Yield: 5-6 medium-sized quesadillas 1x


These Quesadillas with Steak and Spicy Ranch are the perfect way to use up leftover steak. They're cheesy, gooey, flavorful, and super fast. Serve them with a heaping spoonful of guacamole, extra spicy ranch, and fresh pico de gallo.



For the Spicy Ranch:

1 cup sour cream or greek yogurt

1/2 cup mayonnaise

1 ounce ranch seasoning mix

Juice of 1 lime

2 tablespoons hot sauce

For everything else:

Butter (for cooking)

1 pound cooked steak, sliced thin and against the grain

8 ounces monterey jack cheese, shredded

Flour tortillas (number you need depends on the size of the tortilla—we made 5-6 medium-sized quesadillas)


  1. Add sour cream, mayonnaise, ranch seasoning, lime juice, and hot sauce to a small mixing bowl or food processor and mix until combined.
  2. Add a small amount of butter (about 1/4th tablespoon) to a large pan over medium heat and allow it to melt.  
  3. Place a tortilla flat in the pan. Spread the sauce evenly on one half of the tortilla, then top that half with cheese. Add steak to the other half of the tortilla.
  4. Cook until the cheese is melted, then fold the cheese side of the tortilla onto the steak side and remove it from the heat. 
  5. Repeat steps 2-4 with remaining quesadillas. Cut in thirds or halves, if desired, and top with extra spicy ranch sauce, pico de gallo, and guacamole.  


  1. Nutritional information is only an estimate. 
  2. You can use whatever kind of cooked steak you happen to have on hand. We love to make this recipe with leftovers. Thinly sliced flank steak is a favorite for this recipe—try our Traeger flank steak if you need the perfect recipe (you don't have to make it on a Traeger...a regular grill works fine too). 
  3. Use whatever kind of hot sauce is your favorite. Cholula is good in this, as is Frank's RedHot (which gives the sauce more of a buffalo-y flavor). We tend to use whatever is in our pantry at the time.
  4. We use medium-sized tortillas (not the taco size, but not the burrito size either). If you follow a gluten-free diet, you can substitute corn, cassava, or almond flour tortillas (I've made these often with almond flour tortillas).  
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


  • Serving Size: 1 quesadilla
  • Calories: 606
  • Sugar: 3 g
  • Sodium: 1396.8 mg
  • Fat: 37.3 g
  • Carbohydrates: 29.2 g
  • Protein: 34.5 g
  • Cholesterol: 100.5 mg