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Steak Quesadillas

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Crispy steak quesadillas filled with tender seasoned beef, sautéed peppers and onions, and plenty of melted cheese. Serve them hot with salsa, sour cream, guacamole, and fresh lime.

Ingredients

  • 1 lb steak, such as sirloin, flank steak, or ribeye
  • 4 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 bell pepper, sliced
  • 1 medium onion, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • Chopped cilantro, optional
  • Salsa, for serving
  • Sour cream, for serving
  • Guacamole, for serving

Instructions

  1. Pat the steak dry and season both sides with salt, black pepper, garlic powder, chili powder, cumin, and smoked paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until it reaches your preferred doneness.
  3. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice it thinly against the grain or cut it into small bite-sized pieces.
  4. Add the sliced onion and bell pepper to the same skillet. Sauté for 4–6 minutes, until tender while retaining a little texture.
  5. Return the sliced steak to the skillet with the vegetables. Add the fresh lime juice, toss briefly, and remove from the heat.
  6. Place a clean skillet over medium heat and add one flour tortilla. Sprinkle cheese over one half, top with the steak and vegetable mixture, and add another layer of cheese.
  7. Fold the empty half of the tortilla over the filling and gently press it with a spatula.
  8. Cook for 2–3 minutes per side, until the tortilla is crisp and golden and the cheese is completely melted.
  9. Repeat with the remaining tortillas, cheese, and steak mixture.
  10. Let the quesadillas cool for 1–2 minutes before slicing into wedges. Serve warm with salsa, sour cream, guacamole, cilantro, and lime if desired.

Notes

  • Sirloin, flank steak, skirt steak, and ribeye all work well. Slice flank or skirt steak thinly against the grain for tenderness.
  • Leftover cooked steak can be sliced and warmed briefly with the sautéed vegetables instead of cooking fresh steak.
  • For extra heat, add jalapeños, cayenne pepper, red pepper flakes, pepper Jack cheese, or hot sauce.
  • Mushrooms, corn, spinach, or diced tomatoes can be added, but cook moisture-rich vegetables before assembling the quesadillas to help keep the tortillas crisp.
  • Avoid overfilling and cook over medium heat so the cheese melts before the tortillas become too dark.
  • Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat in a skillet over medium-low heat, or use an oven or air fryer at about 350°F (175°C), for the crispiest results.
  • Cooked and cooled quesadillas can be wrapped individually and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/steak-quesadillas/