Steak Quesadillas (Printable View)
Grilled steak and melted cheese in crispy golden tortillas with sautéed peppers and onions.
# What You'll Need:
→ Steak and Seasoning
01 - 12 oz flank steak or sirloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 1 jalapeño pepper, seeded and finely diced (optional)
→ Cheese
09 - 2 cups shredded Monterey Jack or cheddar cheese
→ Tortillas
10 - 4 large flour tortillas (10-inch)
→ For Serving
11 - Sour cream
12 - Salsa
13 - Fresh cilantro, chopped
14 - Lime wedges
# How-To Steps:
01 - Preheat a grill pan or large skillet over medium-high heat. Rub the steak with olive oil, then coat evenly with chili powder, cumin, salt, and pepper on both sides.
02 - Sear the steak for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In the same pan, add the sliced bell pepper, onion, and jalapeño. Sauté over medium-high heat until softened and lightly golden, about 5 minutes. Remove from heat and set aside.
04 - Lay each tortilla flat. On one half, layer sliced steak, sautéed vegetables, and shredded cheese. Fold the empty half over the filling to create a half-moon shape.
05 - Wipe the pan clean and return to medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is fully melted.
06 - Transfer the quesadillas to a cutting board and slice each into wedges. Serve immediately with sour cream, salsa, chopped cilantro, and lime wedges on the side.
# Expert Advice:
01 -
- The contrast of crispy tortilla, gooey melted cheese, and perfectly seasoned steak is genuinely addictive and worth every calorie.
- Everything cooks in one pan, which means cleanup is almost nonexistent on a night when doing dishes feels impossible.
- You can swap in whatever protein or vegetables you have lurking in the fridge and it still turns out delicious.
02 -
- Letting the steak rest before slicing is nonnegotiable because cutting too early sends all the juices running onto the board instead of staying inside the meat where they belong.
- Do not overstuff the tortillas or the filling spills out during cooking and the cheese never melts evenly through the center.
03 -
- Marinate the steak in lime juice, garlic, and spices for 30 minutes before cooking if you have the time because it tenderizes the meat and adds a bright layer of flavor that dry seasoning alone cannot achieve.
- Shred your own cheese instead of buying pre shredded because the anti caking agents on bagged cheese prevent it from melting into that smooth gooey layer you really want.