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Quick & Steak Quesadilla Recipe

Quick & Steak Quesadilla Recipe
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This Quick & Steak Quesadilla Recipe is a fast and flavorful dish featuring tender steak, melted cheddar and Monterey Jack cheese, sautéed onions and bell peppers, all sandwiched in crispy flour tortillas. Ready in under 30 minutes, it’s perfect for a hearty weeknight dinner or a satisfying snack with customizable ingredient options to suit your taste.

Ingredients

Scale

Proteins

  • 8 oz flank or skirt steak (choose a tender cut)

Base

  • 4 large flour tortillas (or corn tortillas for gluten-free)

Cheeses

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Vegetables

  • 1 medium onion, diced
  • 1 bell pepper, diced

Spices & Seasoning

  • 1 tsp cumin
  • 1 tsp paprika
  • Salt, to taste
  • Black pepper, to taste

Cooking Fats

  • 2 tbsp olive oil or butter (for cooking and crisping)

Instructions

  1. Prepare the Steak: Season the steak generously with cumin, paprika, salt, and pepper. Heat a skillet over high heat and add a little olive oil. Cook the steak until it reaches your desired doneness, usually about 3-5 minutes per side depending on thickness. Remove from heat and let rest for 5 minutes, then slice thinly against the grain to keep it tender.
  2. Sauté Vegetables: In the same skillet, add a bit more oil and sauté the diced onions and bell peppers over medium heat until soft and fragrant, approximately 5 minutes. This step brings out their natural sweetness.
  3. Assemble the Quesadilla: Lay one flour tortilla flat. Evenly spread a mixture of shredded cheddar and Monterey Jack cheese over half of the tortilla. Layer the sliced steak and sautéed vegetables on top of the cheese. Add a little more cheese on top to help bind the filling.
  4. Cook the Quesadilla: Fold the tortilla in half carefully. Heat a lightly oiled skillet over medium heat and cook the quesadilla for 3-4 minutes on each side. Press gently with a spatula or a weight to ensure even crisping. Cook until cheese melts and the tortilla turns golden brown and crispy.
  5. Serve and Enjoy: Remove the quesadilla from the skillet and slice into wedges using a sharp knife or pizza cutter. Serve hot with optional garnishes like sour cream, salsa, or fresh cilantro.

Notes

  • Rest the steak before slicing to lock in juices and maintain tenderness.
  • Spread cheese on both sides of the filling for a gooey texture that holds the quesadilla together.
  • Cook over medium heat to crisp the tortilla evenly without burning.
  • Using a press or weight while cooking helps create an even golden crust.
  • Slice carefully with a sharp knife or pizza cutter to prevent fillings from spilling out.

Nutrition

Keywords: steak quesadilla, quick quesadilla, easy steak recipe, Mexican appetizer, weeknight dinner

Find it online: https://emillycooks.com/quick-steak-quesadilla-recipe/