Cheesy Steak Quesadillas
A delightful combination of tender steak, sautéed vegetables, and melted cheeses nestled in a crisp tortilla, perfect for a quick weeknight dinner or gatherings.
Ingredients
For the quesadilla filling
- 1 pound Skirt Steak, diced into 1-inch pieces Provides a robust, meaty flavor
- 1 Tbsp Vegetable Oil For cooking the steak
- 2 Tbsp Taco Seasoning For seasoning the steak
- 1 large Red Bell Pepper, diced Adds sweetness
- 1 large Yellow Onion, diced Adds savoriness
- 1/4 cup Salsa Keeps the mixture fresh and zesty
For the quesadilla assembly
- 1 1/2 cups Cheddar Cheese, shredded Provides sharpness
- 1 1/2 cups Monterey Jack Cheese, shredded Adds creaminess
- 4 large Flour Tortillas, burrito size For wrapping the filling
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium heat. Begin by placing the diced skirt steak evenly in the skillet. Season it generously with taco seasoning.
- Sauté the steak for 1-2 minutes on each side until it’s slightly browned.
- Add the diced red bell pepper and yellow onion to the skillet and continue to sauté for about 5-7 minutes until both are cooked through and tender.
- Drizzle the salsa over the steak and vegetables, tossing to coat, and allow it to cook for a few extra minutes to combine all the flavors.
- Remove the skillet from the heat and set aside.
Cooking
- Heat a griddle or a cast iron skillet over medium-high heat.
- Place one tortilla on the griddle and top it with cheddar and Monterey Jack cheese, followed by a portion of the steak and vegetable mixture, and another layer of cheese.
- Fold the tortilla in half and cook until golden brown (about 1-2 minutes), then flip and brown the other side.
- Repeat the process with the remaining tortillas and filling.
- Remove the quesadillas, slice them into wedges, and serve hot.
Notes
For best results, use quality ingredients. Feel free to mix in black beans or corn into the filling for added texture. Serve with guacamole or sour cream.