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Juicy, seasoned steak, sautéed peppers and onions, and gooey melted cheese folded into a crispy, golden-brown tortilla. A Tex-Mex favorite that's perfect for a quick and satisfying lunch or dinner.
For 4 servings
Prepare and Cook the Steak
Sauté the Vegetables
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Juicy, seasoned steak, sautéed peppers and onions, and gooey melted cheese folded into a crispy, golden-brown tortilla. A Tex-Mex favorite that's perfect for a quick and satisfying lunch or dinner.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 826.81 calories per serving with 46.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble the Quesadillas
Cook the Quesadillas
Serve and Enjoy
Not a fan of steak? This recipe works great with seasoned grilled chicken, pulled pork, shrimp, or even black beans for a vegetarian option.
Add some heat by including thinly sliced jalapeños or serrano peppers with the onions and bell peppers. You can also add a pinch of cayenne pepper to the spice rub.
Experiment with different cheeses. Authentic Oaxaca cheese is fantastic for its melting quality. Pepper Jack adds a spicy flavor, while a sharp cheddar provides a tangier taste.
Boost the vegetable content by adding sautéed mushrooms, corn kernels, or a handful of fresh spinach to the filling.
The combination of steak and cheese provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Beef is a prime source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Cheese is a great source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
The flour tortilla provides carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing meal.
A single steak quesadilla made according to this recipe contains approximately 730 calories. The exact number can vary based on the cut of steak, type of cheese, and size of the tortilla used.
A steak quesadilla can be part of a balanced diet. It's high in protein and provides iron from the steak and calcium from the cheese. To make it healthier, you can use a whole wheat tortilla, reduce the amount of cheese and butter, and load it with extra vegetables.
Sirloin, flank steak, and skirt steak are all excellent choices. They are flavorful, relatively lean, and become tender when cooked quickly at high heat and sliced thinly against the grain.
You can prepare the components ahead of time. Cook the steak and vegetables and store them in an airtight container in the refrigerator for up to 3 days. Assemble and cook the quesadillas just before serving for the best crispy texture.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For the best results, reheat them in a dry skillet over medium heat or in an air fryer until crispy and warmed through. Avoid using a microwave, as it will make the tortilla soggy.
Steak quesadillas are a meal in themselves but pair wonderfully with sides like Mexican rice, refried beans, a simple corn salad, or a fresh green salad with a cilantro-lime vinaigrette.