Description
Delicious and cheesy steak quesadillas loaded with sautéed vegetables, perfect for a quick meal.
Ingredients
Scale
- 1 pound Sirloin or Ribeye Steak
- 4 large Flour Tortillas (8–10 inch)
- 2 cups Shredded Mexican Cheese Blend
- 1 medium Bell Pepper (Any variety)
- 1 medium Onion (Yellow or white preferred)
- 1 tablespoon Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- to taste Salt and Pepper
- 1 tablespoon Butter
Instructions
- Season steak with salt, pepper, chili powder, cumin, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes on each side until cooked to your liking. Let rest, then slice thinly.
- In the same skillet, add more olive oil if needed. Sauté sliced bell pepper and onion over medium heat for 5-6 minutes until softened. Season with salt and pepper.
- Clean the skillet, reduce heat to medium, and melt butter. Place one flour tortilla, add cheese, sliced steak, sautéed vegetables, and more cheese. Fold tortilla in half.
- Cook quesadilla for 2-3 minutes on each side until golden brown and cheese melts. Monitor cooking to prevent burning.
- Let quesadilla rest for 1 minute, then slice into wedges and serve hot with dipping sauces.
Notes
- This recipe can be made with leftover steak for quick preparation.
- Feel free to substitute the cheese with cheddar or Monterey Jack as needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg