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Loaded Steak Quesadillas

Elevate your quesadilla game with loaded steak quesadillas filled with juicy steak, melty cheese, and flavorful veggies, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound flank steak (or skirt steak) For best flavor, consider marinating beforehand.
  • 1 tablespoon olive oil For cooking the steak.
  • to taste Salt and pepper For seasoning the steak.
  • 2 cups shredded cheese (Cheddar, Monterey Jack, or a blend) A mix of cheeses melts best.
  • 4 large flour tortillas
  • 1 red bell pepper, sliced For sautéing.
  • 1 onion, sliced For sautéing.
  • Fresh cilantro, chopped For garnish.
  • Sour cream and salsa For serving.

Method
 

Preparation
  1. Season the flank steak generously with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat and cook the steak for about 5-7 minutes on each side for medium-rare. Adjust according to your desired doneness.
  3. Remove from heat and let the steak rest for 5 minutes before slicing thinly.
Vegetable Preparation
  1. In the same skillet, add more oil if necessary and sauté the sliced bell pepper and onion for about 3-4 minutes until tender yet crisp.
Assembly
  1. Place a tortilla in the skillet over medium heat. On one half, layer steak, sautéed veggies, and cheese.
  2. Fold tortilla in half to cover the fillings.
Cooking
  1. Cook the quesadilla for about 3-4 minutes on each side until golden brown and cheese melted. Repeat with remaining tortillas.
Serving
  1. Cut each quesadilla into wedges, garnish with chopped cilantro, and serve warm with sour cream and salsa.

Notes

For added flavor, marinate steak in lime juice, garlic, and spices. Avoid overstuffing the quesadillas to prevent bursting. Feel free to experiment with other fillings.