Steak Quesadillas (Print View)
Juicy seasoned steak and melted cheese in golden crispy tortillas, a Tex-Mex favorite.
# What You Need:
→ 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)
→ Cheese & Tortillas
13 - 2 cups shredded Mexican cheese blend or cheddar
14 - 4 large flour tortillas (10 in)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How-To Steps:
01 - In a mixing bowl, toss the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Let the meat marinate for 10 minutes to absorb the seasonings.
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. Remove from the pan 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 one half. 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. Allow each quesadilla to rest briefly before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Hints:
01 -
- The spice rubbed steak gets a gorgeous sear in minutes, and the smoky cumin and paprika make the whole kitchen smell incredible.
- Everything cooks in one pan, which means you get maximum flavor with minimal dishwashing at the end.
02 -
- Do not skip wiping the pan between searing the steak and cooking the tortillas, because leftover marinade bits will burn and make the outside bitter.
- Crowding the pan with too many steak strips at once causes steaming instead of searing, so work in batches if needed.
03 -
- Slice the steak while it is still slightly firm from the marinade rather than after cooking, because raw meat is far easier to cut into thin, even pieces.
- A light brush of oil on the outside of the tortilla before grilling gives you an extra crispy, golden finish that tastes like it came from a restaurant.