Steak and Cheese Quesadilla
Indulge in the ultimate comfort food with this Steak and Cheese Quesadilla recipe! Juicy, perfectly seasoned flank steak is paired with sautéed red bell peppers and onions, then layered between two crisp, golden flour tortillas loaded with a gooey blend of cheddar and Monterey Jack cheeses. Quick and easy to prepare, this Tex-Mex favorite is perfect for busy weeknights or casual gatherings, coming together in just 35 minutes. Serve these irresistible quesadilla wedges with creamy sour cream and zesty salsa for dipping, creating a flavor-packed meal that will have everyone reaching for seconds. Perfect for steak lovers, cheese enthusiasts, and fans of simple, hearty meals, this is a recipe you’ll want to make again and again!
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Ingredients
- 250 grams Flank steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili powder
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Onion
- 4 large Flour tortillas
- 200 grams Cheddar cheese
- 200 grams Monterey Jack cheese
- 2 tablespoons Butter
- 120 grams Sour cream
- 120 grams Salsa
Directions
Step 1
Season the flank steak with salt, black pepper, and chili powder on both sides. Set aside.
Step 2
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the flank steak and cook for 4-5 minutes on each side or until desired doneness is achieved. Remove from the skillet and let rest for a few minutes.
Step 3
In the same skillet, add the remaining olive oil. Slice the red bell pepper and onion into thin strips and sauté them in the skillet for about 5 minutes until softened. Remove from heat.
Step 4
Thinly slice the rested steak across the grain.
Step 5
Shred the cheddar and Monterey Jack cheeses and mix them together in a bowl.
Step 6
Place a tortilla on a flat surface and sprinkle evenly with 1/4 of the cheese mixture. Top with slices of steak and sautéed vegetables. Sprinkle another 1/4 of the cheese mixture on top and cover with another tortilla.
Step 7
Melt 1/2 tablespoon of butter in a clean skillet over medium heat. Place the prepared quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook the other side for another 2-3 minutes, ensuring the cheese melts and the tortilla is crispy. Repeat with the remaining tortillas.
Step 8
Remove the quesadilla from the skillet and let it cool for 1 minute. Cut into wedges.
Step 9
Serve immediately with sour cream and salsa on the side for dipping.
Nutrition Facts
| Serving size | (1383.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3344.9 |
| Total Fat 236.9g | 0% |
| Saturated Fat 117.0g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 673.3mg | 0% |
| Sodium 8142.8mg | 0% |
| Total Carbohydrate 150.9g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 24.0g | |
| Protein 174.4g | 0% |
| Vitamin D 14.5IU | 0% |
| Calcium 2521.0mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2192.9mg | 0% |
Source of Calories