Description
These Steak & Cheese Quesadillas are the ultimate comfort food—oozing with melty cheese, loaded with tender strips of steak, and pressed between golden-crisp tortillas. Perfect for a quick weeknight dinner, a fun family lunch, or even game-day snacking, these quesadillas pack tons of flavor in every bite. Serve them with your favorite salsa, guacamole, or sour cream for a crowd-pleasing feast.
Ingredients
Units
Scale
For the Steak
- 1/2 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
For the Quesadillas
- 4 large flour tortillas (8-inch)
- 1 cup shredded Mexican cheese blend (or Monterey Jack)
- 1/2 cup shredded cheddar cheese
- 1/2 small red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 tablespoons butter, divided
Optional Toppings & Sides
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Prep the Steak: In a medium bowl, toss the thinly sliced steak with olive oil, salt, black pepper, and cumin until well coated.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 2-3 minutes until browned and just cooked through. Transfer the steak to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add a teaspoon of butter. Sauté red onion and green bell pepper for 2-3 minutes until softened and fragrant. Remove to a plate.
- Assemble the Quesadillas: Lay out the flour tortillas. On half of each tortilla, sprinkle a layer of Mexican cheese, a portion of cooked steak, sautéed vegetables, cheddar cheese, and then fold the tortilla over to create a half-moon shape.
- Cook the Quesadillas: Wipe out the skillet if needed and melt a bit of butter over medium heat. Add quesadillas (work in batches if needed) and cook for 2-3 minutes on each side, pressing gently, until crispy and the cheese is melted.
- Serve: Transfer to a cutting board, slice into wedges, and serve hot with your favorite salsa, sour cream, or guacamole.
Notes
- For extra flavor, marinate the steak for 30 minutes prior to cooking.
- Try adding mushrooms, jalapeños, or a different cheese blend for variation.
- These quesadillas reheat well in a skillet for a crispy texture.
- Use pre-cooked steak to make this recipe even faster.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 73mg
