Here’s a tasty Steak & Cheese Quesadilla recipe that’s simple to make and packed with flavor!
Ingredients:
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1 lb flank steak or skirt steak (you can also use sirloin)
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2 tbsp olive oil (for cooking steak)
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1 tsp chili powder
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1 tsp garlic powder
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1/2 tsp cumin
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1/2 tsp paprika
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Salt & pepper, to taste
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1 medium onion, thinly sliced
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1 bell pepper, thinly sliced (optional)
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2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
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4 large flour tortillas
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1 tbsp butter (for grilling)
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Sour cream, guacamole, or salsa (for serving)
Instructions:
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Prepare the steak:
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Season the steak with chili powder, garlic powder, cumin, paprika, salt, and pepper.
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Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
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Once the skillet is hot, sear the steak for about 4-5 minutes per side for medium-rare, or longer for your desired doneness.
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Let the steak rest for 5 minutes, then slice it thinly against the grain.
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Sauté the veggies:
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In the same skillet, add the remaining 1 tbsp of olive oil and sauté the onion and bell pepper over medium heat until softened, about 5-7 minutes. Set aside.
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Assemble the quesadillas:
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Lay a tortilla flat on a clean surface.
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Sprinkle a generous amount of cheese on half of the tortilla.
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Layer on the sliced steak and sautéed veggies.
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Top with more cheese (helps it stick together), then fold the tortilla over to create a half-moon shape.
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Grill the quesadillas:
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Heat a bit of butter in a clean skillet or griddle over medium heat.
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Place the quesadilla in the pan and cook for 2-3 minutes on each side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese has melted.
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Serve:
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Slice into wedges and serve with sour cream, guacamole, or salsa on the side!
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Tips:
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For extra flavor, try adding some fresh cilantro or jalapeños to the filling.
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You can also swap the beef for grilled chicken or even make a vegetarian version with beans and veggies.