Vegetarian Steak and Cheese Quesadilla

Satisfy your Tex-Mex cravings with this vibrant and flavorful Vegetarian Steak and Cheese Quesadilla! Packed with tender plant-based steak strips, caramelized bell peppers, and onions, this recipe delivers all the hearty, smoky goodness of a classic steak quesadilla—minus the meat. A generous layer of melted cheddar or your favorite cheese blend brings all the flavors together in a warm, crispy flour tortilla that’s optionally finished with a hint of butter for extra crunch. Seasoned with aromatic cumin and smoked paprika, every bite bursts with zesty, satisfying flair. Perfect as a quick weeknight dinner or crowd-pleasing snack, these quesadillas are made in just 25 minutes and pair beautifully with sour cream, guacamole, or fresh salsa. Meat-free and utterly irresistible, this recipe is perfect for vegetarians and anyone looking to indulge in a plant-based twist on a classic comfort dish!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Plant-based steak strips
• 4 Large flour tortillas
• 200 grams Shredded cheddar cheese (or any preferred blend)
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 1 medium Yellow onion, thinly sliced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Butter (optional, for grilling quesadillas)
• 0 to taste Sour cream (optional, for serving)
• 0 to taste Guacamole (optional, for serving)
• 0 to taste Salsa (optional, for serving)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.

Step 2

Add the ground cumin, smoked paprika, salt, and black pepper to the vegetables. Stir well and cook for an additional 1-2 minutes to allow the spices to toast lightly.

Step 3

Transfer the sautéed vegetables to a plate and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil and the plant-based steak strips. Cook according to the package instructions or until browned and heated through, about 4-5 minutes. Remove from heat and set aside.

Step 5

Lay one tortilla flat on a clean work surface. Sprinkle 50 grams of shredded cheese over one half of the tortilla. Top with a portion of the cooked steak strips and sautéed vegetables, then sprinkle an additional 50 grams of cheese on top. Fold the tortilla in half to create a semi-circle.

Step 6

Repeat the assembly process with the remaining tortillas and fillings.

Step 7

Heat a clean, dry skillet or griddle over medium heat. (Optionally, spread a small amount of butter on the outside of the tortillas for a golden, crisp exterior.)

Step 8

Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining quesadillas.

Step 9

Slice each quesadilla into wedges and serve immediately with sour cream, guacamole, and salsa, if desired.

Nutrition Facts

Serving size	(1122.5g)

Amount per serving	% Daily Value*
Calories	2416.6

Total Fat 155.2g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 292.2mg	0%
Sodium 5010.0mg	0%
Total Carbohydrate 149.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 21.6g
Protein 112.9g	0%

Vitamin D 61.1IU	0%
Calcium 1899.6mg	0%
Iron 16.5mg	0%
Potassium 1969.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 18.5%

Carbs: 24.5%