Steak & Cheese Quesadillas
Creamy melted cheese, juicy slices of steak, and crisp, golden tortillas make these quesadillas a comforting and delicious weeknight meal.
Servings: 4 servings
Equipment
- Skillet
- Cutting Board
- Spatula
Ingredients
Ingredients
- 1 tablespoon Olive oil For cooking the steak
- 9 oz Flank steak or sirloin Thinly sliced against the grain
- 1/2 teaspoon Salt Divided (1/4 for steak and 1/4 for vegetables)
- 1/4 teaspoon Black pepper Freshly ground
- 1/2 teaspoon Smoked paprika For smoky depth
- 1/2 small Red bell pepper Diced small
- 1/2 small Onion Finely sliced into thin strips
- 2 cloves Garlic Minced (add during vegetable sauté)
- 4 medium Flour tortillas Room temperature
- 1/2 cup Shredded mozzarella cheese Evenly divided
- 1/2 cup Shredded cheddar cheese Evenly divided
- 1 tablespoon Butter Divided (for cooking quesadillas)
- Fresh chopped parsley For garnish
Instructions
- Pat the steak slices dry with paper towels. Season both sides with 1/4 teaspoon salt, black pepper, and the smoked paprika.
- Add 1 tablespoon olive oil to a large skillet over medium heat until shimmering.
- Add the steak slices in a single layer, working in batches if needed. Sauté for 4-5 minutes per side until browned and cooked through to your liking. Remove steak from the pan and set on a plate to rest.
- In the same skillet, add the diced red bell pepper and sliced onion. Sprinkle with the remaining 1/4 teaspoon salt and cook for about 5 minutes, stirring often, until softened and lightly caramelized.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the skillet from heat to avoid burning the garlic.
- Lay out the tortillas on a clean surface. Sprinkle half of the mozzarella and cheddar evenly over two of the tortillas. Top each with a layer of cooked steak and a portion of the sautéed vegetables. Finish with the remaining cheeses and place the other tortillas on top to form two quesadilla sandwiches.
- Heat a clean skillet over medium heat and melt half of the butter. Cook one quesadilla at a time for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is fully melted. Repeat with the second quesadilla, adding the remaining butter as needed.
- Transfer cooked quesadillas to a cutting board and let them rest for one minute. Cut each into wedges and sprinkle with chopped parsley before serving.
Notes
For extra flavor, add a dash of hot sauce or sliced jalapeños in the assembly step. Store leftovers in an airtight container in the refrigerator for up to 3 days.