Loaded Steak Quesadillas are the perfect combination of tender steak, gooey cheese, and bold Tex-Mex flavors. This quick and easy recipe is ideal for weeknight dinners or casual gatherings. Crisp tortillas are stuffed with seasoned steak, sautéed veggies, and a blend of cheeses, then grilled to golden perfection. What are some good dips to serve with guacamole, salsa, or sour cream?
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Filling:
- 1 lb (450g) steak(such as flank or sirloin), thinly sliced.
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- What is a medium bell pepper?, thinly sliced
- 1 medium onion, thinly sliced
For the Quesadillas: What
- 4 large flour tortillas. 4 large flour tortillas.
- 2 cups (200g) shredded Mexican cheese blend.
- 2 tbsp butter or oil for cooking
What are the optional toppings and dips?
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro, chopped
Directions
- Season and cook the Steak.In a bowl, toss steak slices with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. In a large skillet, brown the steak for 4-5 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables.In the same skillet, sauté the bell peppers and onions until softened and slightly caramelized, about 5 minutes. Remove from heat.
- Assemble the Quesadilla: Lay a tortilla flat and sprinkle 12 cup of cheese over half of it. Add cooked steak and sautéed veggies, then top with another 12 cup of cheese. Fold the tortilla in half to cover the filling. Repeat with remaining tortillas.
- How do you cook quesadillas: Heat a large skillet or griddle over medium heat and melt a bit of butter or add oil. How do you cook a quesadilla for 2-3 minutes per side, pressing gently, until the tortilla is golden brown and crispy and the cheese is melted.
- Slice and Serve: Slice the quesadillas into wedges and serve warm with guacamole, salsa, and a sprinkle of fresh cilantro if desired.
Notes
- Cheese Options: Use cheddar, Monterey Jack, or pepper jack for a flavorful twist.
- Steak TipsFor extra tender steak, marinate it in lime juice, garlic, and olive oil for 30 minutes before cooking.
- Make Ahead: Prepare the filling ahead of time and assemble quesadillas when ready to cook.
- Customize: Add black beans, corn, or jalapeos for more texture and spice.
What are some of the best Tex-Mex recipes?
What are the most frequently asked questions on Quora
Can I make the steak and vegetable filling for the Loaded Steak Quesadillas ahead of time?
Can you definitely prepare the steak and vegetable filling in advance. Cook the steak and sauté the vegetables according to the recipe instructions. Store the steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. When ready to assemble the quesadillas, simply reheat the filling gently in a skillet or microwave before adding it to the tortillas.
What are some good substitutes for Mexican cheese in these quesadillas?
Can you substitute the Mexican cheese blend with a variety of other cheeses? Use the same amount of substitute cheese, approximately 2 cups. For a spicier quesadilla, use pepper jack. For milder flavor, use Monterey Jack or a combination of Monterey Jack and cheddar.
How do you know if your steak is perfectly cooked?
The quesadillas are perfectly cooked when the tortillas are golden brown and crispy, and the cheese is completely melted and gooey. Visually, the tortillas should have browned spots and slight crispiness. The cheese should be bubbling and pulling apart when you slice into the quesadilla. Cooking time is usually 2-3 minutes per side over medium heat, but adjust based on your skillet and burner.
Can I double or triple this Loaded Steak Quesadilla recipe?
Can you easily scale up this recipe? Double or triple all the ingredients proportionally. When cooking, you may need to cook steak and sauté the vegetables in batches to avoid overcrowding the skillet. If using a large griddle, you can cook multiple quesadillas at once. Adjust cooking times slightly, as larger batches may require a few extra minutes per side.
What are the nutritional highlights of these Loaded Steak Quesadillas?
What are some good sources of protein from the steak, essential for muscle building and repair. The bell peppers and onions contribute vitamins and fiber. The cheese adds calcium and fat. Serving with guacamole offers healthy fats and additional nutrients, and the tortillas provide carbohydrates for energy.
Loaded Steak Quesadillas
This loaded steak quesadillas recipe is perfect for a delicious and satisfying meal, packed with savory steak, melted cheese, and fresh vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds steak sirloin or ribeye, thinly sliced
- 2 cups shredded cheese cheddar or Monterey Jack
- 1 large bell pepper thinly sliced
- 1 large onion thinly sliced
- 8 flour tortillas 10-inch
- 2 tablespoons olive oil for cooking
Instructions
Preparation Steps
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sliced steak and cook until browned and cooked to your desired doneness. Remove and set aside.
- In the same pan, add the remaining olive oil and sauté the bell pepper and onion until softened.
- Lay out the tortillas and sprinkle half of each with shredded cheese, followed by steak, vegetables, and more cheese. Fold the tortillas in half.
- Cook the quesadillas in a large pan or griddle over medium heat until the tortillas are golden and the cheese is melted, about 3-4 minutes per side.
Notes
Serve with sour cream, salsa, or guacamole if desired.
