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Steak Quesadillas Recipe
Ben Carraoli

Steak Quesadillas Recipe

When I first tried this steak quesadillas recipe, I was amazed at how something so simple could taste so good. The mix of tender steak, melted cheese, and crispy tortillas made it an instant favorite in my home. I love that it feels like comfort food but is still easy enough to whip up on a weeknight.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Flour tortillas – Go for medium or large size; they crisp up better than corn tortillas.
  • Steak flank, skirt, or sirloin, thinly sliced – Choose well-marbled steak for tenderness.
  • Olive oil – Helps sear the steak and adds flavor.
  • Onion sliced thin – Adds sweetness and depth when sautéed.
  • Bell peppers red, green, or yellow, thin strips – Fresh peppers give color and crunch.
  • Garlic minced – Boosts flavor instantly.
  • Shredded cheese cheddar, Monterey Jack, or Mexican blend – Grate fresh cheese for the best melting.
  • Lime juice – A quick squeeze brightens up the filling.
  • Cilantro – Fresh herbs make the quesadillas vibrant and aromatic.
  • Salt and pepper – Essential for balancing flavors.
  • Optional extras: jalapeños hot sauce, or sour cream for serving.

Method
 

  1. Start by marinating or seasoning your steak with olive oil, garlic, lime juice, salt, and pepper. Let it rest for at least 10 minutes so the flavors soak in. Heat a skillet until very hot, then sear the steak until cooked through but still juicy. Slice it thinly once it’s rested.
  2. In the same skillet, add onions, peppers, and a little garlic. Cook them until tender but slightly caramelized. The goal is to bring out their natural sweetness while keeping a little crunch. Remove them from the pan and set aside with the steak.
  3. Lay one tortilla flat, sprinkle a layer of cheese, add steak slices, then top with sautéed vegetables and a little cilantro. Add more cheese and then another tortilla on top. This layering ensures the cheese melts and acts like glue.
  4. Place the filled tortilla in a skillet over medium heat. Press lightly with a spatula and cook until the bottom is golden and crisp. Flip carefully and repeat on the other side. Slice into wedges once it’s done.

Notes

  • Always rest your steak before slicing so it stays juicy.
  • Don’t overload the filling; too much will make flipping messy.
  • Use freshly grated cheese—it melts creamier than pre-shredded.
  • Brush tortillas with a little oil before pan-frying for extra crispness.
  • Add a spoonful of sour cream or guacamole for a restaurant-style finish.