5 from 39 votes
Steak Quesadillas
Steak Quesadillas assembled with seared steak, sautéed onions and bell peppers, and a blend of cheeses inside large tortillas create a satisfying dish with a crispy exterior and melted cheesy interior. Served with sour cream, pico de gallo, and guacamole, these quesadillas balance savory meat, tender vegetables, and creamy accents for a flavorful meal or snack.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
8
Calories:
397 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
Quesadillas
- 1 pound steak
- 2 tablespoon neutral cooking oil divided, generic cooking oil
- 8 tablespoons butter divided
- 1 tablespoon garlic minced
- black pepper or tsp taco seasoning) optional, to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 397
% 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.