Steak Quesadillas
User Reviews
5
Steak Quesadillas
Description
The preparation begins by searing a pound of steak in hot oil, seasoning and finishing it with butter to lock in flavor and tenderness. After resting, the steak is thinly sliced. Onions and mixed bell peppers are sautéed in butter until soft, adding sweetness and texture. The skillet is cleaned, then warmed to assemble the quesadillas by layering steak slices, vegetables, and shredded cheese between two tortillas.
Cooking the quesadilla on medium-high heat to a light golden brown crust and melting the cheese within requires careful flipping to avoid tearing. The final result is cut into triangles and served with classic toppings—sour cream, pico de gallo, and guacamole. Lime wedges add a zesty finishing touch.
These quesadillas offer a balanced combination of juicy meat, soft vegetables, and gooey cheese enveloped in a crisp tortilla. They pair well with rice and beans as a fuller meal.
For best results, assemble quesadillas just before cooking as they can get soggy if left standing. Store leftovers in airtight containers in the refrigerator for up to five days.
Ingredients
Quesadillas
- 1 pound steak
- 2 tablespoon neutral cooking oil divided, generic cooking oil
- 8 tablespoons butter divided
- 1 tablespoon garlic minced
- salt or tsp taco seasoning) optional, to taste
- black pepper or tsp taco seasoning) optional, to taste
- 1 yellow onion sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow bell pepper sliced
- 4 tortilla large
- 2 cups cheese Mexican cheese blend, Monterrey Jack, Pepper Jack or Colby Jack cheese, shredded
Toppings
- sour cream
- Pico de Gallo store bought or homemade
- guacamole
Instructions
- Heat a skillet over medium high heat until very hot, then add the oil. When the oil is very hot add the steaks and sear on all sides.
- Turn the stove down to medium and put a tablespoon of butter on each piece of steak. Season with salt and pepper to taste. Continue cooking for 4-7 minutes until desired doneness.
- Remove the steak and allow to rest for 5 minutes, then slice thinly.
- Melt the remaining butter in the pan and add the onion and peppers and cook for 5 minutes until softened.
- Remove the vegetables and wipe the pan clean. Heat over medium high heat and add a tortilla.
- Top the tortilla with steak, vegetables and cheese. Add another tortilla. Grill for a minute, lifting to check the tortilla. Once lightly browned, gently flip the quesadilla and continue cooking the other side for a minute or two until lightly browned and the cheese has melted.
- Cut the quesadillas into triangles and serve with sour cream, pico de gallo and guacamole.
- Garnish with lime wedges and cilantro and serve with a side of beans and rice.
Notes
- Fresh tortillas cooked at home provide better texture, but store-bought tortillas can be used and cooked before assembly.
- Assembling quesadillas just before eating prevents sogginess from moisture buildup.
- Serve with rice and beans for a complete meal.
- Store leftover quesadillas in an airtight container refrigerated up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 553mg | 23% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1099IU | 22% |
| Vitamin C | 60mg | 67% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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