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Steak and Cheese Quesadillas

Crispy tortillas filled with seasoned steak, caramelized peppers and onions, and a blend of cheeses, making a delectable meal that’s simple yet satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Main Course, Snack
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs skirt steak or flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional for heat)
For the Peppers and Onions
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Quesadillas
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons butter for the pan
For Serving
  • Sour cream
  • Fresh salsa or pico de gallo
  • Sliced avocado or guacamole
  • Fresh lime wedges
  • Sliced jalapenos (optional)

Method
 

Preparation
  1. Take the steak out of the refrigerator at least 15 to 20 minutes before cooking.
  2. Mix the dry seasoning in a small bowl: garlic powder, smoked paprika, cumin, onion powder, black pepper, salt, and cayenne (if using).
  3. Drizzle the olive oil over both sides of the steak, rub the seasoning blend evenly across the steak, and let it rest.
Cooking Peppers and Onions
  1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
  2. Add the sliced onions and cook for about 5 minutes until they soften.
  3. Add sliced peppers, garlic powder, salt, and black pepper. Stir and continue cooking for 6 to 8 minutes.
  4. Transfer the peppers and onions to a bowl once tender and set aside.
Searing the Steak
  1. Increase heat to medium-high and cook the seasoned steak for 3 to 4 minutes per side for medium.
  2. Let the steak rest for 5 minutes, then slice it against the grain into thin strips.
Assembling Quesadillas
  1. Mix Monterey Jack and cheddar cheese together in a bowl.
  2. Lay one tortilla flat, add cheese, followed by cooked peppers and onions, and then steak.
  3. Add another thin layer of cheese before folding the tortilla over.
Cooking Quesadillas
  1. Melt butter in the skillet over medium heat and add the folded quesadilla.
  2. Cook for 2 to 3 minutes until golden brown, then flip and cook for 2 more minutes.
  3. Allow finished quesadillas to sit for 60 seconds before cutting into wedges.

Notes

Slice steak against the grain for tenderness. Use butter to brown tortillas evenly, and don’t overfill the quesadillas.