Steak Quesadillas (Printer-friendly)
Grilled steak and melted cheese in crispy golden tortillas, ready in 35 minutes.
# What You'll Need:
→ Steak and Seasoning
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 pepper, seeded and finely diced (optional)
→ Cheese and Tortillas
09 - 2 cups shredded Monterey Jack or cheddar cheese
10 - 4 large flour tortillas (10-inch)
→ For Serving
11 - Sour cream
12 - Salsa
13 - Fresh cilantro, chopped
14 - Lime wedges
# How To Make It:
01 - Preheat a grill pan or large skillet over medium-high heat. Rub the steak with olive oil, then coat evenly with chili powder, cumin, salt, and pepper. Sear for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness.
02 - Transfer the steak to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain.
03 - In the same pan, add the sliced bell pepper, onion, and jalapeño. Sauté over medium-high heat until softened and lightly golden, about 5 minutes. Remove from heat and set aside.
04 - Lay each tortilla flat. On one half, layer sliced steak, sautéed vegetables, and shredded cheese. Fold the tortilla over to enclose the filling, pressing gently to seal.
05 - Wipe the pan clean and return to medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese is fully melted.
06 - Transfer quesadillas to a cutting board and slice each into wedges. Serve immediately with sour cream, salsa, chopped cilantro, and lime wedges on the side.
# Expert Hints:
01 -
- Everything cooks in one pan, which means you get maximum flavor with almost zero cleanup.
- The spice rubbed steak pairs beautifully with the melted cheese and sweet sauteed vegetables, creating a balance that feels restaurant quality but takes barely any effort.
02 -
- Slicing against the grain is the single most important step for tender steak, so look closely at the lines running through the meat and cut perpendicular to them.
- Do not skip the resting period, because cutting too early lets all the juices run out and leaves you with dry meat.
03 -
- Use the residual heat in the pan from cooking the steak to start the vegetables, because those caramelized bits left behind are pure concentrated flavor.
- Shred your own cheese instead of buying pre shredded, since the anti caking additives on bagged cheese actually prevent it from melting smoothly.