Description
This irresistible steak quesadilla recipe is easy, quick, and packed with flavor. Learn how to make the best steak quesadillas for a delicious meal.
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper (optional)
- Butter for cooking
Instructions
- Season the steak slices with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add steak and cook until browned. Remove steak and set aside.
- In the same skillet, sauté the chopped onion and bell pepper until softened, if using.
- Wipe the skillet clean. Lightly butter one side of each tortilla.
- Place a tortilla butter-side down in the skillet over medium heat.
- Layer half of the tortilla with shredded cheeses, cooked steak, and sautéed vegetables.
- Fold the other half of the tortilla over the filling.
- Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
- Repeat with remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately.
Notes
- Serve with your favorite toppings like salsa, sour cream, guacamole, or pico de gallo.
- For a spicy steak quesadilla, add a pinch of cayenne pepper to the steak seasoning or include diced jalapeños.
- This recipe is great for using leftover steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: Approximately 500-600
- Sugar: Approximately 3-5g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 3-5g
- Protein: Approximately 30-40g
- Cholesterol: Approximately 80-100mg