Steak Quesadillas (Print View)
Grilled steak, melted cheese, and sautéed peppers folded in crispy flour tortillas.
# What You'll Need:
→ Steak
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 pepper, to taste
→ Vegetables
06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 1 jalapeño, seeded and finely diced (optional)
→ Cheese
09 - 2 cups shredded Monterey Jack or cheddar cheese
→ Tortillas
10 - 4 large flour tortillas (10-inch)
→ To Serve
11 - Sour cream
12 - Salsa
13 - Fresh cilantro, chopped
14 - Lime wedges
# Step-by-Step Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Rub the steak with olive oil, chili powder, cumin, salt, and pepper. Grill for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
02 - In the same pan, add the sliced bell pepper, onion, and jalapeño. Sauté until softened and lightly golden, about 5 minutes. Remove from heat and set aside.
03 - Lay out the flour tortillas flat. On one half of each tortilla, layer the sliced steak, sautéed vegetables, and shredded cheese. Fold the tortilla in half to enclose the filling.
04 - Wipe the pan clean and return to medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese has fully melted.
05 - Transfer the quesadillas to a cutting board and slice each into wedges. Serve immediately with sour cream, salsa, chopped cilantro, and lime wedges.
# Expert Suggestions:
01 -
- The combination of smoky grilled steak and gooey melted cheese inside a crispy tortilla is genuinely hard to stop eating.
- Everything cooks in one pan, which means cleanup is almost nonexistent.
02 -
- Skipping the resting step for the steak will leave you with a pool of juices on the board instead of inside the quesadilla where they belong.
- Cooking the vegetables in the same pan without washing it between steps is the real secret because those leftover browned bits carry incredible flavor.
03 -
- Do not overload the tortilla because a overstuffed quesadilla will fall apart the moment you try to flip it, and that is a heartbreaking kitchen moment.
- Pressing down gently with the spatula while the first side cooks helps everything adhere together so flipping becomes effortless.