Ingredients
Scale
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small bell pepper, thinly sliced
- ½ medium onion, thinly sliced
- 2 tablespoons butter (for cooking)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- Season the Steak: In a bowl, toss the sliced steak with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced bell pepper and onion. Cook for 2–3 minutes until softened. Remove and set aside with the steak.
- Assemble the Quesadilla: Lay one tortilla flat. On one half, layer shredded cheese, cooked steak, sautéed vegetables, and a bit more cheese on top. Fold the tortilla in half.
- Cook the Quesadilla: Heat a clean skillet over medium heat and add a small amount of butter. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
- Slice and Serve: Remove from heat, let rest for 1 minute, then slice into wedges. Serve warm with sour cream, salsa, or guacamole.
Notes
- Steak Selection: Flank steak and sirloin work best for quick cooking and tender results. Slice thinly against the grain for maximum tenderness.
- Cheese Options: Use Mexican blend, cheddar, Monterey Jack, or pepper jack for best melting results. Avoid pre-shredded cheese with anti-caking agents if possible for better melt.
- Make it Spicy: Add sliced jalapeños or a pinch of cayenne pepper to the steak seasoning for extra heat.
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best texture.
- Freezing: Wrap assembled but uncooked quesadillas individually in plastic wrap and freeze for up to 2 months. Cook directly from frozen, adding 2–3 extra minutes per side.
- Cooking Tip: Don’t overcrowd the tortilla with filling or it will be difficult to flip and the cheese won’t melt evenly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Appetizer
- Method: Stovetop, Pan-Fried
- Cuisine: Mexican, Tex-Mex