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Steak Quesadilla

Avatar photoTim David
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Prep Time 7 hours 52 minutes
Servings 2

Ingredients
  

  • Ingredients
  • Main Ingredients
  • Flour tortillas medium or large
  • Steak sirloin, flank, or skirt
  • Shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Onions optional
  • Bell peppers optional
  • Seasoning
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • Salt and pepper to taste
  • For Cooking
  • Butter or oil
  • For Serving optional
  • Sour cream
  • Salsa
  • Guacamole

Instructions
 

  • Prep the Steak
  • Season steak with garlic powder, chili powder, cumin, salt, and pepper.
  • Grill, pan-sear, or broil to your preferred doneness (medium recommended).
  • Rest for 5 minutes, then slice thinly against the grain.
  • Sauté Veggies (Optional)
  • In a skillet with oil, cook onions and bell peppers until soft and caramelized.
  • Assemble the Quesadilla
  • On one half of a tortilla, add a layer of shredded cheese, followed by sliced steak, veggies, and more cheese. Fold the tortilla in half.
  • Cook
  • In a skillet over medium heat, melt a bit of butter or oil.
  • Toast quesadilla on both sides for 2–3 minutes until golden brown and cheese is melted. Press gently with a spatula to seal.
  • Serve
  • Let rest for 1 minute, then cut into wedges. Serve hot with your favorite dips.

Notes

  • Use medium heat to avoid burning the tortilla
  • Don’t overfill or they’ll spill when flipping
  • Add cheese on both sides of the filling to seal it
  • Let quesadillas rest 1 min before slicing
  • Press with a spatula for crispier results