Steak Quesadillas (Print version)
Sizzling steak and melty cheese folded into golden crispy tortillas, a Tex-Mex favorite.
# Ingredient List:
→ Meats
01 - 10 oz flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 medium red bell pepper, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 2 tbsp chopped fresh cilantro
05 - 1 jalapeño, thinly sliced (optional)
→ Dairy
06 - 2 cups shredded Mexican cheese blend or cheddar
→ Spices & Marinade
07 - 1 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Juice of 1 lime
→ Tortillas
14 - 4 large flour tortillas (10 in)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How To Make It:
01 - In a mixing bowl, toss steak slices with olive oil, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Let marinate for 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the steak for 2 minutes per side until browned but still tender. Remove and set aside.
03 - In the same pan, sauté onion and bell pepper with jalapeño if using for 3–4 minutes until softened.
04 - Wipe the skillet clean. Place a tortilla on the skillet over medium heat. Sprinkle a quarter of the cheese over half the tortilla, then layer steak, vegetables, and cilantro. Fold the tortilla over to enclose the filling.
05 - Cook for 2–3 minutes per side, pressing lightly, until the tortilla is golden and the cheese is melted.
06 - Repeat with remaining tortillas and filling. Allow quesadillas to rest briefly before slicing. Serve hot with salsa, sour cream, and guacamole.
# Expert Advice:
01 -
- The spice rub comes together with pantry staples you probably already have, and the marinade needs only ten minutes to work its magic.
- Everything cooks in one skillet, which means cleanup is almost too easy for something this delicious.
02 -
- Slice the steak against the grain before marinating because it makes every bite tender instead of chewy, and this one step changes the entire dish.
- Do not overload the tortilla with filling or it will not fold properly and the cheese will not hold everything together the way it should.
03 -
- Grill the steak outdoors on a charcoal or gas grill if you want an even deeper smoky flavor that no amount of smoked paprika can fully replicate indoors.
- Lightly toast the tortilla in a dry pan for about thirty seconds on each side before adding filling, because this prevents it from becoming soggy and gives you a better crunch.