Steak Quesadillas Tex-Mex (Print version)
Juicy seasoned steak and melted cheese in golden crispy tortillas, a Tex-Mex classic ready in 35 minutes.
# What goes in:
→ Steak & Marinade
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ Vegetables
09 - 1 medium red bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 tbsp chopped fresh cilantro
12 - 1 jalapeño, thinly sliced (optional)
→ Dairy
13 - 2 cups shredded Mexican cheese blend or cheddar
→ Tortillas
14 - 4 large flour tortillas (10 in)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# Cooking steps:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice. Toss until evenly coated and let marinate for 10 minutes at room temperature.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
03 - In the same pan, sauté the sliced red onion and bell pepper along with the jalapeño (if using) for 3 to 4 minutes until softened and lightly charred. Remove from the pan and set aside with the steak.
04 - Wipe the skillet clean and return to medium heat. Lay a flour tortilla flat in the pan and sprinkle one quarter of the shredded cheese over one half. Layer the seared steak, sautéed vegetables, and chopped cilantro over the cheese, then fold the tortilla over to enclose the filling.
05 - Cook the quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas, steak, vegetables, and cheese, wiping the pan between each quesadilla if needed.
07 - Allow the quesadillas to rest for 1 to 2 minutes before slicing each into wedges. Serve immediately with salsa, sour cream, and guacamole on the side.
# Tips from flavorandfeast:
01 -
- The spice rubbed steak caramelizes beautifully and tastes like you spent hours on something that takes minutes.
- Everything cooks in one skillet, which means cleanup is almost nonexistent and that is never overrated.
02 -
- Do not crowd the pan when searing steak, or it steams instead of browning and you lose that gorgeous crust.
- Cheese goes directly on the tortilla before anything else so it melts evenly and acts as the glue holding all the filling together.
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and gives the tortilla an irresistible, restaurant quality char.
- A light brushing of oil on the outside of the tortilla before cooking creates an extra crispy, golden crust that everyone will notice.