Description
A delicious Tex-Mex favorite featuring tender, seasoned steak slices melted together with cheese and sautéed vegetables, grilled between warm tortillas until crispy and golden.
Ingredients
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1 lb flank steak or sirloin, thinly sliced
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon cumin
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½ teaspoon garlic powder
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Salt and pepper, to taste
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1 large onion, thinly sliced
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1 large bell pepper (any color), thinly sliced
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2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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4 large flour tortillas
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Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
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In a bowl, toss sliced steak with chili powder, cumin, garlic powder, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers until soft, about 5-7 minutes. Remove and set aside.
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In the same skillet, cook the steak slices over medium-high heat until cooked through, about 3-4 minutes. Remove from heat.
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Wipe skillet clean and reduce heat to medium.
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Place one tortilla in the skillet. Sprinkle ½ cup cheese evenly over tortilla. Layer with cooked steak and vegetables. Top with another ½ cup of cheese and cover with a second tortilla.
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Cook until the bottom tortilla is golden brown and cheese starts to melt, 3-4 minutes. Carefully flip quesadilla and cook other side until golden and cheese is melted, about 2-3 minutes.
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Remove quesadilla to a cutting board, let rest 2 minutes, then slice into wedges.
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Serve with optional toppings.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Skillet/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500-550 kcal
- Sugar: 3-5g
- Sodium: 600-700mg
- Fat: 25-30g
- Saturated Fat: 12-15g
- Unsaturated Fat: 10-12g
- Trans Fat: <1g
- Carbohydrates: 40-45g
- Fiber: 3-4g
- Protein: 35-40g