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Tender, seasoned steak, sautéed peppers and onions, and gooey melted cheese all folded into a crispy, golden-brown tortilla. A Tex-Mex classic that's perfect for a quick weeknight dinner or a fun appetizer.
For 4 servings
Prepare and Cook the Steak
Sauté the Vegetables
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Tender, seasoned steak, sautéed peppers and onions, and gooey melted cheese all folded into a crispy, golden-brown tortilla. A Tex-Mex classic that's perfect for a quick weeknight dinner or a fun appetizer.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 832.05 calories per serving with 47.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Cook the Quesadillas
Serve
Not a fan of steak? This recipe works wonderfully with seasoned grilled chicken, pulled pork, shrimp, or even black beans for a vegetarian option.
Experiment with different cheeses. Pepper Jack will add a spicy kick, while authentic Oaxaca cheese provides an incredible cheese pull.
Add more vegetables to the filling, such as sautéed mushrooms, corn kernels, or diced jalapeños for extra heat.
While large flour tortillas are classic, you can use whole wheat tortillas for added fiber or corn tortillas for a gluten-free, more traditional flavor (note: corn tortillas are smaller and more delicate).
The steak and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Beef is a great source of heme iron, a type that is easily absorbed by the body. Iron is crucial for creating red blood cells and preventing anemia.
The generous amount of cheese contributes to your daily calcium intake, which is vital for maintaining strong bones and teeth.
Sirloin, flank, or skirt steak are all excellent choices. They are flavorful, relatively lean, and become very tender when sliced thinly against the grain.
Use a cast-iron skillet for even heat distribution. A combination of butter and a little oil in the pan helps create a crispy, golden-brown exterior. Also, avoid high heat, which can burn the tortilla before the inside is melted.
You can prepare the components (cook steak, sauté veggies) up to 2 days in advance and store them in the fridge. Assemble and cook the quesadillas just before serving for the best texture.
They can be part of a balanced diet. They are high in protein and provide iron and calcium. However, they can also be high in calories, saturated fat, and sodium, depending on the amount of cheese, steak, and butter used. To make them healthier, use a lean cut of steak, go lighter on the cheese, and serve with a side salad.
A single steak quesadilla made with this recipe has approximately 650-750 calories. This can vary based on the exact cut of steak, type of cheese, and size of the tortilla used.
Classic toppings like sour cream, guacamole, salsa, and pico de gallo are perfect. For side dishes, consider Mexican rice, refried beans, or a simple corn and black bean salad.