Steak Quesadilla
Juicy, seasoned steak, sautéed peppers and onions, and gooey melted cheese folded into a crispy, golden-brown tortilla. A Tex-Mex favorite that's perfect for a quick and satisfying lunch or dinner.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Cook the Steak
- b.Pat the steak dry with paper towels. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- c.Rub the spice mixture evenly over all sides of the steak.
- d.Heat 1 tbsp of vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers.
- e.Carefully place the steak in the hot skillet. Cook for 4-5 minutes per side for medium-rare (135°F / 57°C) or until your desired doneness is reached.
- f.Transfer the steak to a cutting board and let it rest for 10 minutes. This is crucial for keeping the steak juicy.
- g.After resting, slice the steak thinly against the grain.
- 2
Step 2
- a.Sauté the Vegetables
- b.While the steak is resting, reduce the heat to medium and add the remaining 1 tbsp of oil to the same skillet.
- c.Add the sliced onion and bell pepper. Sauté, stirring occasionally, for 6-8 minutes until they are soft and slightly caramelized.
- d.Remove the vegetables from the skillet and set them aside in a bowl.
- 3
Step 3
- a.Assemble the Quesadillas
- b.Wipe the skillet clean with a paper towel. Lay a tortilla flat on a clean surface.
- c.Sprinkle about 1/4 cup of shredded cheese over one half of the tortilla, leaving a small border around the edge.
- d.Evenly distribute a quarter of the sliced steak and a quarter of the sautéed vegetables over the cheese.
- e.Top the fillings with another 1/4 cup of cheese. This helps seal the quesadilla.
- f.Fold the empty half of the tortilla over the fillings to create a half-moon shape. Gently press down.
- 4
Step 4
- a.Cook the Quesadillas
- b.Melt 1/2 tbsp of butter in the skillet over medium heat.
- c.Carefully place one assembled quesadilla in the pan.
- d.Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted.
- e.Remove from the skillet and place on a cutting board. Repeat the process with the remaining tortillas and fillings, adding more butter to the pan for each one.
- 5
Step 5
- a.Serve and Enjoy
- b.Let the quesadillas rest for a minute before cutting each one into 2 or 3 wedges.
- c.Serve immediately with your favorite toppings like sour cream, salsa, and guacamole.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest steak, do not overcook it and always let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- 2Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
- 3Use a heavy-bottomed skillet, like cast iron, to get a beautiful, even crust on both the steak and the tortillas.
- 4Don't overfill the quesadillas. It might be tempting, but it will cause the fillings to spill out when you flip them.
- 5Cook the quesadillas over medium heat. If the heat is too high, the tortilla will burn before the cheese has a chance to melt.
- 6Warm the tortillas in the microwave for 15-20 seconds before filling. This makes them more pliable and less likely to tear when folded.
Adapt it for your goals.
Protein Swap
Not a fan of steak? This recipe works great with seasoned grilled chicken, pulled pork, shrimp, or even black beans for a vegetarian option.
Spicy KickSpicy Kick
Add some heat by including thinly sliced jalapeños or serrano peppers with the onions and bell peppers. You can also add a pinch of cayenne pepper to the spice rub.
Cheese VariationsCheese Variations
Experiment with different cheeses. Authentic Oaxaca cheese is fantastic for its melting quality. Pepper Jack adds a spicy flavor, while a sharp cheddar provides a tangier taste.
Extra VeggiesExtra Veggies
Boost the vegetable content by adding sautéed mushrooms, corn kernels, or a handful of fresh spinach to the filling.
Why this is on our healthy list.
Excellent Source of Protein
The combination of steak and cheese provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Beef is a prime source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Provides Calcium
Cheese is a great source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Energy Boosting
The flour tortilla provides carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing meal.
Frequently asked questions
A single steak quesadilla made according to this recipe contains approximately 730 calories. The exact number can vary based on the cut of steak, type of cheese, and size of the tortilla used.