Steak Quesadilla

Name: Steak Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 400 g skirt steak (or flank steak, trimmed); 1 tbsp olive oil (for steak); 1 pinch salt (for steak seasoning); 1 pinch black pepper (freshly ground, for steak); 1 pinch cumin powder (for steak rub); 1 pinch garlic powder (for steak rub); 4 pcs flour tortilla (burrito size, 10-inch); 2 cup monterey jack cheese (shredded); 1 pcs bell pepper (medium, thinly sliced); 1 pcs onion (medium, thinly sliced); 2 tbsp butter (for cooking quesadillas); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.7/5(198)

TASTE SCORE

9/10

Loaded with juicy, seared steak and gooey melted cheese between crispy, golden tortillas. A Tex-Mex favorite that transforms leftover steak into something truly crave-worthy in under 30 minutes. Serve with sour cream and fresh salsa for a quick, satisfying meal.

PREP

10m

COOK

15m

SERVES

1 PIECE

688 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Season the steak.
1.Pat the skirt steak completely dry with paper towels.
2.Rub both sides with olive oil.
3.Season generously with salt, black pepper, cumin powder, and garlic powder.
grill · ~8 min
Grill the steak to medium-rare.
1.Heat a grill pan or cast iron skillet over high heat until smoking hot.
2.Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare (internal temp 130-135°F).
3.Transfer to a cutting board and let rest for 5 minutes.
4.Slice thinly against the grain.
TIPResting the steak keeps it juicy. Slicing against the grain ensures tenderness.
saute · ~6 min
Saute the peppers and onions.
1.In a large non-stick skillet, melt 1 tablespoon of butter over medium heat.
2.Add sliced bell pepper and onion.
3.Cook, stirring occasionally, until softened and lightly charred, about 5 to 6 minutes.
4.Transfer to a bowl and wipe the skillet clean.
assemble · ~3 min
Assemble the quesadillas.
1.Lay out one flour tortilla on a flat surface.
2.Sprinkle a quarter of the shredded cheese over half of the tortilla.
3.Top the cheese with a quarter of the sliced steak and sauteed vegetables.
4.Add another light sprinkle of cheese on top to help seal.
5.Fold the empty half of the tortilla over the filling to create a half-moon.
TIPDon't overfill the tortilla. A thin, even layer of filling ensures it melts properly and seals shut.
fry · ~10 min
Cook the quesadillas until golden and crispy.
1.Melt a little of the remaining butter in the clean skillet over medium heat.
2.Carefully place one assembled quesadilla in the pan.
3.Cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
4.Repeat with the remaining quesadillas, adding more butter as needed.
TIPUse medium heat, not high. This gives the cheese time to melt before the tortilla burns.
serve · ~1 min
Slice and serve immediately.
1.Transfer cooked quesadillas to a cutting board.
2.Let them sit for 1 minute, then use a sharp knife to cut each into 2 or 3 wedges.
3.Garnish with fresh chopped cilantro and serve hot with sour cream and salsa.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the skirt steak completely dry for a better sear and deeper crust.
2
Always slice the rested steak against the grain for maximum tenderness.
3
Use medium heat when cooking the quesadilla so the cheese melts before the tortilla browns.
4
Don't overfill the tortilla; a thin, even layer helps it seal and cook evenly.
5
Let the cooked quesadilla rest for 1 minute before slicing to keep the filling intact.
6
If using leftover steak, reheat slices briefly in a hot pan before assembling.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Quesadilla

Substitute the skirt steak with thinly sliced or shredded chicken breast seasoned with chili powder and lime for a lighter but equally flavorful Tex-Mex filling.

Vegetarian Black Bean

Replace the steak with seasoned black beans and add corn. Perfect for a meatless dinner that still delivers protein and texture.

Spicy Chipotle

Add 1-2 tablespoons of chopped chipotle peppers in adobo to the sautéed onions and peppers for a smoky, spicy kick.

Low Carb / Keto