Steak Quesadillas (Print Version)
Grilled steak, melted cheese, and sautéed veggies in crispy golden tortillas for a quick weeknight meal.
# What You'll Need:
→ Steak & Seasoning
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 freshly ground black pepper, to taste
→ Vegetables
06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 1 jalapeño pepper, seeded and finely diced (optional)
→ Cheese & Tortillas
09 - 2 cups shredded Monterey Jack or cheddar cheese (about 7 oz)
10 - 4 large flour tortillas (10-inch)
→ For Serving
11 - Sour cream
12 - Salsa
13 - Fresh cilantro, chopped
14 - Lime wedges
# Directions:
01 - Preheat a grill pan or large skillet over medium-high heat. Rub the steak on both sides with olive oil, chili powder, cumin, salt, and pepper.
02 - Place the seasoned steak in the hot pan and grill for 3 to 4 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In the same pan, add the sliced bell pepper, onion, and diced jalapeño. Sauté over medium-high heat until softened and lightly golden, about 5 minutes. Remove from heat and set aside.
04 - Lay each flour tortilla flat. On one half of each tortilla, layer the sliced steak, sautéed vegetables, and shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.
05 - Wipe the pan clean and return it to medium heat. Cook each assembled quesadilla for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is fully melted.
06 - Transfer each quesadilla to a cutting board and slice into wedges. Serve immediately with sour cream, salsa, chopped fresh cilantro, and lime wedges on the side.
# Expert Tips:
01 -
- The entire meal comes together in about 35 minutes, which makes it perfect for those evenings when takeout feels tempting but you want something homemade.
- You probably already have most of the seasonings and basics on hand, so the grocery list stays short and affordable.
02 -
- Slicing against the grain is not optional here because flank steak cooked medium rare and sliced with the grain will be chewy and frustrating to eat inside a quesadilla.
- Resist the urge to crank the heat to high when cooking the assembled quesadillas because the tortilla will burn before the cheese has time to melt through.
03 -
- Let the steak come to room temperature for about 20 minutes before cooking so it sears evenly instead of being cold in the center.
- A thin layer of cheese directly against the tortilla acts like edible glue that holds everything together when you pick up the wedges.