These Steak & Cheese Quesadillas are loaded with juicy, flavorful steak, melted cheese, and a hint of spice—perfect for a quick and satisfying meal!
Ingredients:
For the Steak Filling:
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1 lb flank steak, skirt steak, or sirloin (thinly sliced)
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp cumin
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½ tsp garlic powder
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½ tsp smoked paprika
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Salt & black pepper to taste
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1 tbsp lime juice (optional)
For the Quesadillas:
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4 large flour tortillas (burrito-size)
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2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
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½ cup diced bell peppers (optional)
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½ cup diced onions (optional)
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1 jalapeño, sliced (optional, for heat)
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2 tbsp butter (for cooking)
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Sour cream, salsa, guacamole (for serving)
Instructions:
1. Season & Cook the Steak:
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In a bowl, toss the sliced steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice.
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Heat a skillet over medium-high heat and cook the steak for 2-3 minutes per side until browned but still tender. Remove and set aside.
2. Assemble the Quesadillas:
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Place a tortilla on a flat surface and sprinkle ½ cup cheese on one half.
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Add a layer of cooked steak, bell peppers, onions, and jalapeño (if using).
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Top with another ½ cup cheese and fold the tortilla in half.
3. Cook Until Crispy & Melted:
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Heat a clean skillet over medium heat and melt ½ tbsp butter.
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Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing lightly, until golden and the cheese is melted.
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Repeat with remaining quesadillas.
4. Serve Hot:
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Slice into wedges and serve with sour cream, salsa, guacamole, or pico de gallo.
Tips for the Best Quesadillas:
✔ Use a mix of cheeses (like Monterey Jack + cheddar) for maximum meltiness.
✔ Don’t overfill—too much steak can make it hard to flip.
✔ Press down lightly while cooking for a crispier tortilla.
✔ Leftover steak? Great for next-day quesadillas!
These Steak & Cheese Quesadillas are restaurant-quality but so easy to make at home. Perfect for game day, lunch, or a quick dinner! 🔥 Let me know if you want any tweaks! 😊