Steakhouse Quesadilla– Easy Outback Steakhouse Copycat

This steak quesadilla recipe is melty, crispy, and packed with leftover steak, caramelized onions, BBQ sauce, and lots (like, lots) of cheese. It’s quick, super satisfying, and comes together in one pan with ingredients you probably already have. Great for late nights, lazy dinners, or when you just need to use up that steak in the fridge.

Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: cheesy, smoky, savory
Great for: leftover nights, comfort food, emotional resets

Why I Like This Recipe

I made this at midnight. No plan, just leftover steak, a block of cheese, and zero motivation to cook anything “real.” I don’t even think I sat down to eat it — just stood there, plate in hand, amazed at how something this good came from scraps in my fridge. It’s one of those recipes that feels like a win, even on your messiest day.

Ingredients

• 1 lb leftover steak, chopped
• 1 tbsp canola or olive oil
• 1 medium yellow onion, thinly sliced
• 4 flour tortillas (10″)
• 14 oz Monterey Jack cheese, shredded
• 8 oz medium cheddar, shredded
• 1 cup BBQ sauce (divided)
• 1 cup sour cream
• Pickled red onions (optional)

How To Make Steakhouse Quesadilla

1. Sauté your onions: Heat oil in a skillet. Add onions and cook until caramelized — golden and soft, about 8–10 mins.
2. Warm the steak: Add chopped steak to the pan just to heat it through. Don’t cook it again — you just want it warm and juicy.
3. Assemble the quesadillas: On half of each tortilla, layer cheeses, steak, onions, BBQ sauce, and more cheese. Fold in half.
4. Crisp it up: Place the folded quesadilla in the pan. Press down gently and cook on medium until golden brown. Flip and do the other side — about 2 minutes per side.
5. Slice + serve: Cut into wedges. Serve hot with sour cream, more BBQ sauce, and pickled red onions if you’ve got ’em.

Tips for Success

• Use a hot pan for that golden crust — don’t rush it
• Mix cheese types for better flavor
• Always warm your steak first — cold steak = uneven heating
• Don’t overload the inside or it’ll fall apart when you flip

Storage and Reheating

• Fridge: Wrap leftovers in foil or airtight container. Keeps up to 3 days.
• Freezer: Totally fine, just skip the sour cream until serving.
• Reheat: Skillet is best — medium heat with a little oil. Microwave works, but you lose the crisp.

Frequently Asked Questions

• Can I use fresh steak instead of leftover?
  Yep — just cook it, let it rest, and slice thin before using.
• What’s the best cheese for this?
  Monterey Jack and cheddar are my go-to combo, but pepper jack adds a kick if you’re into that.
• Can I skip the BBQ sauce?
  You can, but it gives the whole thing a smoky-sweet layer that’s kinda essential.
• How do I stop it from tearing when flipping?
  Don’t overfill and make sure the cheese is slightly melted before flipping — it helps hold everything in place.
• Can I add more stuff inside?
  Sure — try jalapeños, mushrooms, or even a little chopped spinach.

Common Mistakes and How to Dodge Them

• Using steak straight from the fridge: Cold steak cools everything down fast. Heat it first — just enough to take the chill off.
• Skipping the onions: Don’t. They’re not just a topping — they add depth and sweetness that ties it all together.
• Tortillas too thin: Flimsy tortillas tear easy. Use a good quality flour tortilla — 10-inch size works best for loading up.
• Cheese not fully melted: You want it gooey. If your pan is too hot, the tortilla crisps before the cheese has time to melt. Medium heat, and press down as it cooks.
• Overfilling the quesadilla: Resist the urge. A bursting quesadilla looks good on TikTok but falls apart in real life. Keep it balanced.

Nutrition Facts (Per Serving)

• Calories: 720 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 110mg
• Sodium: 890mg
• Potassium: 450mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 39g

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