Steak Quesadillas (Printable)
Grilled steak, melted cheese, and sautéed veggies in crispy golden tortillas. Ready in 35 minutes.
# What You'll Need:
→ Meat
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, seeded and finely diced
→ Cheese
09 - 2 cups shredded Monterey Jack or cheddar cheese
→ Tortillas
10 - 4 large flour tortillas (10-inch)
→ To Serve
11 - Sour cream
12 - Salsa
13 - Fresh cilantro, chopped
14 - Lime wedges
# How to Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Rub the steak with olive oil, chili powder, cumin, salt, and pepper.
02 - Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
03 - In the same pan, add the sliced bell pepper, onion, and jalapeño. Sauté until softened and lightly golden, approximately 5 minutes. Remove from heat and set aside.
04 - Lay out the flour tortillas flat. On one half of each tortilla, layer sliced steak, sautéed vegetables, and shredded cheese. Fold the tortilla in half to enclose the filling.
05 - Wipe the pan clean and return to medium heat. Cook each quesadilla 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese has fully melted.
06 - Transfer the cooked quesadillas to a cutting board and slice each into wedges. Serve immediately with sour cream, salsa, chopped cilantro, and lime wedges.
# Expert Suggestions:
01 -
- The entire thing comes together in about half an hour, which means you can pull it off on a weeknight without thinking twice.
- That charred steak and melted cheese combination hits a comfort zone that makes everyone at the table go quiet.
02 -
- Skipping the steak resting period means juices run everywhere and the meat dries out inside the quesadilla.
- Cooking on heat that is too low steams the tortilla instead of crisping it, which leads to a soggy fold nobody wants.
03 -
- Shred your own cheese instead of using pre shredded bags, which are coated in anti caking powder that makes them melt poorly.
- Press the quesadilla gently but firmly with the spatula while it cooks to maximize contact with the pan for an even, crispy exterior.