Steak Quesadillas (Printable version)
Sizzling steak and melty cheese in golden crispy tortillas, a Tex-Mex favorite for sharing.
# What You'll 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
09 - 1 medium red bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 tbsp chopped fresh cilantro
12 - 1 jalapeño, thinly sliced (optional)
→ Dairy
13 - 2 cups shredded Mexican cheese blend or cheddar
→ Tortillas
14 - 4 large flour tortillas (10 in)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# Directions:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh 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, red bell pepper, and jalapeño (if using) for 3 to 4 minutes until softened and lightly caramelized. 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 half of the tortilla, then layer on a portion of the seared steak, sautéed vegetables, and chopped cilantro. Fold the tortilla over to enclose the filling.
05 - Cook the quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and crispy and the cheese has fully melted.
06 - Remove the finished quesadilla and repeat the assembly and cooking process with the remaining tortillas, steak, vegetables, and cheese.
07 - Allow the quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert advice:
01 -
- That smoky, citrusy steak comes together in under fifteen minutes of actual cooking time, which feels almost unfair for something this good.
- The cheese pull alone is worth making these, and they reheat beautifully the next day if you manage to have leftovers.
02 -
- Overcrowding the pan when searing steak will steam it instead of browning it, so cook in two batches if needed.
- Letting the quesadillas rest for just a minute before cutting keeps the filling from spilling everywhere and gives the cheese time to set slightly.
03 -
- Shred your own cheese instead of using pre shredded bags, because the anti caking additives on packaged cheese actually prevent it from melting smoothly.
- A light brush of oil on the outside of the tortilla before cooking gives you an extra crispy, golden finish that restaurant quesadillas always seem to have.