Steak Quesadillas (Printable Version)
Juicy seared steak and melty cheese folded into golden crispy tortillas with sautéed peppers and onions.
# What You Need:
→ Steak & Marinade
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ Vegetables & Herbs
09 - 1 medium red bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 tbsp fresh cilantro, chopped
12 - 1 jalapeño, thinly sliced (optional)
→ Cheese & Tortillas
13 - 2 cups shredded Mexican cheese blend or cheddar
14 - 4 large flour tortillas (10 inch)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How-To:
01 - In a mixing bowl, combine the sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Toss until evenly coated and let marinate for 10 minutes at room temperature.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
03 - In the same pan, sauté the sliced red onion and bell pepper (add jalapeño if using) for 3 to 4 minutes until softened and lightly charred. Remove from the pan and set aside with the steak.
04 - Wipe the skillet clean and return to medium heat. Lay a flour tortilla flat in the pan. Sprinkle one quarter of the shredded cheese over one half of the tortilla, then layer on steak, sautéed vegetables, and chopped cilantro.
05 - Fold the tortilla over the filling to form a half-moon shape. Press down gently with a spatula and cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese has fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas and filling ingredients. Let each quesadilla rest for 1 to 2 minutes before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Tips:
01 -
- The spice rubbed steak comes together fast but tastes like you spent hours marinating.
- Golden crispy tortillas with that perfect cheese pull make this impossible to resist.
- Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
- Overcooking the steak is the fastest way to ruin this recipe, so pull it from the pan while it is still slightly pink inside since it will cook a little more inside the quesadilla.
- Wiping the pan between sautéing vegetables and toasting the tortillas prevents burnt bits from sticking to the outside and making a mess of your golden crust.
03 -
- Slice the steak while it is still slightly chilled from the fridge so you can get paper thin, even pieces that cook quickly and stay tender.
- Do not overload the filling because the quesadilla will not seal properly and everything will spill out the moment you flip it.