Steak Quesadillas (Printable Version)
Juicy seared steak and melted cheese in golden crispy tortillas, a Tex-Mex classic.
# Ingredient List:
→ Steak & Marinade
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ Vegetables
09 - 1 medium red bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 tbsp chopped fresh cilantro
12 - 1 jalapeño, thinly sliced (optional)
→ Dairy
13 - 2 cups shredded Mexican cheese blend or cheddar
→ Tortillas
14 - 4 large flour tortillas (10 inches)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How to Make:
01 - In a mixing bowl, toss the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice. Let the meat marinate for 10 minutes to absorb the flavors.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
03 - In the same pan, sauté the sliced red onion and bell pepper along with the jalapeño if using. Cook for 3 to 4 minutes until the vegetables are softened and slightly charred.
04 - Wipe the skillet clean and return it to medium heat. Lay a flour tortilla flat in the pan and sprinkle one quarter of the shredded cheese over half of the tortilla. Layer the seared steak, sautéed vegetables, and fresh cilantro on top of the cheese, then fold the tortilla over to enclose the filling.
05 - Cook the quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese has fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas and filling ingredients. Allow each quesadilla to rest briefly before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Tips:
01 -
- The spice rub on the steak takes ten minutes to marinate but tastes like you planned it all day.
- Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
- If you overcrowd the pan during the steak sear, the meat steams instead of browning and you lose that gorgeous crust.
- Cheese placed directly against the tortilla acts like edible glue that keeps the whole thing from falling open.
03 -
- Slice the steak while it is still slightly frozen and you will get paper thin, even pieces with zero effort.
- Pressing the quesadilla gently with a heavy spatula while it cooks is the single move that transforms a floppy tortilla into something shatteringly crisp.