Steak & Cheese Quesadillas

Steak & Cheese Quesadillas

By: Rabia

🧀🥩 Steak & Cheese Quesadillas Recipe

✅ Ingredients:

For the steak:

  • 1/2 lb (225g) flank steak or sirloin, thinly sliced

  • 1 tbsp olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika (optional)

  • Salt and black pepper to taste

For the quesadillas:

  • 4 medium flour tortillas

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella or Monterey Jack

  • 1/2 small onion, thinly sliced

  • 1/2 green bell pepper, thinly sliced (optional)

  • 1 tbsp butter or oil for cooking

Optional toppings:

  • Sour cream

  • Salsa

  • Guacamole

  • Jalapeños

  • Fresh cilantro

🔥 Instructions:

1. Cook the Steak

  1. In a bowl, mix steak slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

  2. Heat a skillet over medium-high heat. Cook the steak for 2–3 minutes per side or until browned and just cooked through.

  3. Remove from skillet and set aside.

2. Cook the Onions & Peppers

  1. In the same pan, add sliced onions and bell peppers.

  2. Sauté for 3–5 minutes or until softened and slightly caramelized. Remove and set aside.

3. Assemble Quesadillas

  1. Lay out tortillas. On half of each tortilla, sprinkle a layer of cheddar and mozzarella.

  2. Top with steak, sautéed veggies, and another layer of cheese.

  3. Fold the tortilla over to form a half-moon.

4. Cook the Quesadillas

  1. Wipe the skillet clean, then melt a bit of butter or add oil over medium heat.

  2. Cook quesadillas one at a time for 2–3 minutes per side or until golden brown and crispy and cheese is melted.

5. Serve

  1. Slice into wedges and serve warm with your favorite toppings!

❓ Q&A: Steak & Cheese Quesadillas

Q: What’s the best cut of steak for quesadillas?

A: Flank steak or sirloin is ideal because it cooks quickly and slices well against the grain for tenderness.

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Q: Can I use pre-cooked steak or leftover steak?

A: Yes! Just slice it thin and warm it up before adding to your quesadilla.

Q: Can I make these ahead of time?

A: You can prep the ingredients ahead and assemble when ready to cook. Cooked quesadillas can be reheated in a skillet or air fryer for crispiness.

Q: What cheeses melt best?

A: Cheddar, Monterey Jack, mozzarella, or a Mexican blend work great for melty, gooey quesadillas.

Q: Can I freeze quesadillas?

A: Yes! Cool completely, wrap tightly, and freeze. Reheat in a skillet or oven (not microwave) for best texture.

Rabia
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