Out of all the quick and delicious meals you can whip up, steak and cheese quesadillas stand out for their unbeatable combo of juicy steak, melted cheese, and crispy tortillas. Perfect for a busy weeknight or a lazy weekend, this recipe is sure to become a staple in your kitchen.
Why This Recipe Works
- The combination of tender, flavorful steak and gooey, melted cheese creates a mouthwatering experience that’s hard to resist.
- Using a cast-iron skillet ensures your quesadillas get that perfect golden-brown crust without burning.
- Customizable with your favorite toppings and sauces, making it a versatile dish for any palate.
- Quick and easy to make, with most of the cooking time being hands-off, allowing you to multitask.
- Perfect for using up leftover steak, reducing food waste while creating a delicious meal.
Ingredients
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1 tbsp butter
Equipment Needed
- Cast-iron skillet or large frying pan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Spatula
Instructions
Prep Your Steak
Start by seasoning your thinly sliced flank steak with garlic powder, cumin, salt, and pepper. Heat olive oil in your cast-iron skillet over medium-high heat. Once hot, add the steak slices, cooking for about 2-3 minutes per side until they’re nicely browned but still pink in the middle for that perfect medium-rare. Remove from the skillet and set aside.
Saute Your Veggies
In the same skillet, add a bit more oil if needed, and toss in your diced onions and bell peppers. Cook them for about 5 minutes until they’re soft and slightly caramelized. This step adds a sweet and savory depth to your quesadillas.
Assemble Your Quesadillas
Lay out your tortillas and sprinkle a generous amount of Monterey Jack cheese on one half of each. Top with the cooked steak, sautéed veggies, and a sprinkle of chopped cilantro. Fold the tortillas over to create a half-moon shape.
Cook to Perfection
Melt butter in your skillet over medium heat. Place your assembled quesadillas in the skillet, cooking for about 3-4 minutes per side until the tortillas are golden and crispy, and the cheese is fully melted. Press down gently with your spatula to ensure everything sticks together.
Serve and Enjoy
Cut your quesadillas into wedges and serve hot with your favorite sides like sour cream, guacamole, or salsa. The crispy exterior with the juicy, cheesy interior is a texture and flavor dream come true.
Tips and Tricks
For an extra crispy quesadilla, brush the outside with a little melted butter before cooking. If you’re short on time, pre-cooked steak or even deli roast beef can be a great shortcut. Don’t overcrowd the skillet; cook one quesadilla at a time for the best results. Experiment with different cheeses like cheddar or pepper jack for a new flavor profile. Letting the quesadillas sit for a minute after cooking helps the cheese set, making them easier to cut.
Recipe Variations
- Swap out the steak for chicken or shrimp for a different protein option.
- Add some heat with jalapeños or a dash of hot sauce.
- For a vegetarian version, use mushrooms and zucchini instead of steak.
- Try using corn tortillas for a gluten-free alternative.
- Incorporate different cheeses like mozzarella or gouda for a unique twist.
Frequently Asked Questions
Can I make these quesadillas ahead of time?
Absolutely! You can assemble the quesadillas ahead of time and store them in the fridge for up to 24 hours before cooking. Just make sure to wrap them tightly in plastic wrap to prevent them from drying out. When you’re ready to eat, cook them as directed for a quick and easy meal.
What’s the best way to reheat leftover quesadillas?
To keep them crispy, reheat your quesadillas in a skillet over medium heat for a few minutes on each side. Avoid using the microwave, as it can make the tortillas soggy. If you’re in a pinch, an air fryer also does a great job at reheating them quickly while maintaining their texture.
Can I freeze these quesadillas?
Yes, these quesadillas freeze beautifully. After cooking, let them cool completely, then wrap them individually in foil and store them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, bake them in a 375°F oven for about 10-15 minutes until heated through and crispy.
Summary
This steak and cheese quesadilla recipe is a quick, delicious, and versatile meal that’s perfect for any occasion. With juicy steak, melted cheese, and crispy tortillas, it’s a crowd-pleaser that’s easy to customize to your taste. Follow our tips and variations to make it your own, and enjoy a flavor fiesta in every bite.