Steak & Cheese Quesadillas (Print version)
Crispy Steak & Cheese Quesadillas filled with sliced steak, peppers, onions, and a gooey Monterey Jack and cheddar blend.
# Ingredients:
For the steak filling
01 -
1 lb (450 g) flank steak or sirloin steak
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon smoked paprika
08 -
1 medium yellow onion, thinly sliced
09 -
1 large bell pepper, thinly sliced
For the quesadillas
10 -
8 large flour tortillas
11 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
12 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
13 -
2 tablespoons butter, divided
14 -
1 lime, cut into wedges
15 -
2 tablespoons chopped cilantro, optional
16 -
Salsa, sour cream, or guacamole for serving
# Instructions:
01 -
Pat the steak dry. Rub it with olive oil, salt, pepper, garlic powder, chili powder, and smoked paprika.
02 -
Heat a large skillet over medium-high heat. Sear the steak for 3-5 minutes per side, depending on thickness, until browned and cooked to your preferred doneness.
03 -
Transfer the steak to a cutting board and rest for 5 minutes. Slice thinly across the grain.
04 -
Add the onion and bell pepper to the same skillet. Cook for 5-7 minutes, stirring often, until softened and lightly browned.
05 -
Mix the Monterey Jack and cheddar in a bowl. Sprinkle cheese on half of each tortilla, add steak and vegetables, then top with more cheese. Fold closed.
06 -
Melt a little butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden, crisp, and melted inside.
07 -
Rest for 1 minute, then cut into wedges. Serve hot with lime, cilantro, salsa, sour cream, or guacamole.
# Good to know:
01 -
Slice the steak thinly across the grain for the most tender filling.
02 -
Use medium heat for toasting so the cheese melts before the tortilla gets too dark.