Steak Quesadillas Tex-Mex Favorite (Printable)
Crispy tortillas loaded with seared steak, melted cheese, and fresh veggies for a satisfying Tex-Mex meal.
# What You'll Need:
→ Meats
01 - 10 oz flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 medium red bell pepper, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 2 tbsp chopped fresh cilantro
05 - 1 jalapeño, thinly sliced (optional)
→ Dairy
06 - 2 cups shredded Mexican cheese blend or cheddar
→ Spices & Marinade
07 - 1 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Juice of 1 lime
→ Tortillas
14 - 4 large flour tortillas (10 in)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How-To Steps:
01 - In a mixing bowl, toss the sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice until evenly coated. Let rest for 10 minutes to absorb the flavors.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
03 - In the same pan, sauté the sliced onion and bell pepper along with the jalapeño if using. Cook for 3 to 4 minutes until the vegetables are softened and lightly charred. Remove from the pan and set aside.
04 - Wipe the skillet clean and return it to medium heat. Lay a flour tortilla flat in the pan. Sprinkle one quarter of the shredded cheese over one half of the tortilla, then layer the seared steak, sautéed vegetables, and fresh cilantro on top of the cheese. Fold the empty half of the tortilla over the filling to close.
05 - Cook the quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas, steak, vegetables, cheese, and cilantro.
07 - Allow the quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Advice:
01 -
- The spice marinade comes together in minutes but tastes like you spent all afternoon preparing it.
- Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
- Do not skip the rest time after cooking because slicing too early sends all the filling spilling out onto the board.
- Slice the steak as thin as you possibly can against the grain because thick pieces tear the tortilla when you fold it.
03 -
- Shred your own cheese from a block because pre shredded has coatings that prevent it from melting smoothly.
- Press the quesadilla gently with a spatula while it cooks to get even browning and seal the edges together.