Steak Quesadilla

Every time I make Steak Quesadilla, it feels like a little celebration in my kitchen. There’s something utterly satisfying about the sizzle of marinated steak hitting a hot skillet, the aroma wafting through the air, teasing everyone’s taste buds. It reminds me of the cozy gatherings around the dinner table with friends and family, where laughter is mixed with the delightful crunch of perfectly toasted tortillas. I recall the first time I made Steak Quesadilla for my friends; the way their eyes lit up when they took their first bite made me realize how special this dish truly is. Whether it’s a casual weeknight meal or a weekend feast, these quesadillas always bring smiles and warm hearts.

Ingredient List for Steak Quesadilla

The ingredients for Steak Quesadilla are simple yet impactful. Each element works together to create a well-rounded dish that’s satisfying and delicious. The key players include the marinated steak, which brings robust flavors, and the tortillas that serve as the perfect vehicle for all the goodness.

• 12 ounces sirloin, ribeye, skirt, or flank steak: Choose your favorite cut for tender and juicy bites.
• 2 cloves garlic minced: Adds aromatic depth to the marinade.
• 2 teaspoons adobo sauce from canned chipotle in adobo: Provides a smoky kick to the dish.
• 2 tablespoons olive oil: Essential for marinating and cooking the steak.
• 1 teaspoon fresh lime juice: Brightens up the flavors beautifully.
• 2 teaspoons chili powder: Infuses warmth and spice into the mix.
• 1 teaspoon ground cumin: Adds a warm, earthy flavor to the marinade.
• 1 teaspoon dried oregano: Brings a hint of herbal notes.
• 1 teaspoon smoked paprika: Enhances the dish with a subtle smokiness.
• 1 teaspoon salt: Essential for seasoning the ingredients.
• 1 tablespoon olive oil: For sautéing the vegetables.
• 1 green bell pepper sliced: Adds sweetness and crunch.
• 1 medium red onion sliced: Offers a slight sharpness and sweetness.
• ½ teaspoon salt: For seasoning the vegetables.
• 3 large flour tortillas: The base for your quesadillas, holding all the deliciousness together.
• ¾ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend): Provides the melty, gooey texture we all love.
• Sour cream for serving: Complements the quesadillas perfectly.

Putting Together Steak Quesadilla

Making Steak Quesadilla is a delightful process that allows you to enjoy the transformation from raw ingredients to a delicious meal. Follow these steps to create a masterpiece.

1. Prepare the marinade: In a gallon-sized ziptop bag, whisk together garlic, adobo sauce, olive oil, lime juice, chili powder, cumin, oregano, smoked paprika, and salt. This mixture will infuse the steak with flavor, so ensure all ingredients are well incorporated.
2. Marinate the steak: Place the steak into the bag, seal it tightly, and refrigerate for at least 30 minutes—or even up to 24 hours if you have the time. The longer it marinates, the more flavorful it will be.
3. Prepare vegetables: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced green bell pepper and red onion. Sauté until they’re lightly charred but still maintain a bit of crunch, about 3 to 4 minutes. Season with salt to taste. Once done, remove the vegetables from the skillet and set aside.
4. Cook the steak: Take the steak out of the fridge about 30 minutes before cooking to ensure it comes to room temperature. Add a tablespoon of olive oil to the skillet over medium-high heat. Sear the steak for about 3 minutes per side, or until a nice crust forms, and the internal temperature reaches 125 to 135 degrees Fahrenheit for medium-rare to medium. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it into small cubes.
5. Assemble quesadillas: Wipe the skillet again and set it over medium heat. Lay one tortilla flat in the skillet, add a third of the sautéed vegetables on one side, then a third of the steak cubes, and sprinkle with ¼ cup of cheese. Fold the tortilla in half over the filling.
6. Cook quesadillas: Cook until the tortilla is crisp and the cheese has melted, about 2 minutes per side. Repeat with the remaining tortillas and ingredients. Once cooked, remove the quesadillas, cut each into two pieces, and serve warm with a dollop of sour cream.

Recipe Tips about Steak Quesadilla

Making Steak Quesadilla can be an enjoyable experience, especially with these handy tips to ensure your dish turns out perfectly every time.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet for the best results.
• Freezing: You can freeze cooked quesadillas by wrapping them tightly in foil or plastic wrap. When ready to enjoy, thaw and reheat in the oven or skillet.
• Pairing: Serve Steak Quesadilla with fresh guacamole, salsa, or a side salad for a complete meal.
• Serving sizes: Each recipe yields enough for 3 quesadillas, so plan to serve one per person if serving alongside other dishes.
• Marinade time: For optimal flavor, aim to marinate the steak for at least 30 minutes, but longer is always better.

What to Pair With Steak Quesadilla

When it comes to serving Steak Quesadilla, the possibilities are endless! Here are some delicious ideas to enhance your meal:

• Guacamole: A creamy avocado dip that pairs perfectly with the crispy quesadillas.
• Salsa: Fresh tomato salsa or a spicy mango salsa can elevate the flavors and add a refreshing touch.
• Mexican Rice: Serve alongside a side of fragrant Mexican rice for a filling and satisfying meal.
• Refried Beans: A classic accompaniment, these can add protein and texture to your plate.
• Side Salad: A light side salad with fresh greens, tomatoes, and lime dressing balances the richness of the quesadillas.
• Seasonal Pairings: In warmer months, consider serving with corn salsa or a light cucumber salad to keep things fresh.
• Occasional Serving: Perfect for casual gatherings, family dinners, or even game day parties!

FAQ

Conclusion

In summary, Steak Quesadilla is not just a meal; it’s a delightful experience that combines savory steak, fresh veggies, and melted cheese all wrapped in a crispy tortilla. It’s easy, customizable, and perfect for any occasion.

I encourage you to give it a try! You’ll find that it’s not only simple to make but also a sure crowd-pleaser that will have everyone coming back for more.

Steak Quesadilla

The ultimate comfort food, Steak Quesadilla bursts with flavors from marinated steak, sautéed veggies, and melted cheese. This easy weeknight dinner is perfect for sharing with friends and family. Make it tonight and enjoy a delightful bite of crispy, cheesy goodness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 550 kcal

Equipment

• Large Cast Iron Skillet
• Gallon sized ziptop bag
• Cutting Board
• Sharp Knife
• Spatula

Ingredients

  

• 12 ounces sirloin, ribeye, skirt, or flank steak Choose your favorite cut for tender and juicy bites.
• 2 cloves garlic minced Adds aromatic depth to the marinade.
• 2 teaspoons adobo sauce from canned chipotle in adobo Provides a smoky kick to the dish.
• 2 tablespoons olive oil Essential for marinating and cooking the steak.
• 1 teaspoon fresh lime juice Brightens up the flavors beautifully.
• 2 teaspoons chili powder Infuses warmth and spice into the mix.
• 1 teaspoon ground cumin Adds a warm, earthy flavor to the marinade.
• 1 teaspoon dried oregano Brings a hint of herbal notes.
• 1 teaspoon smoked paprika Enhances the dish with a subtle smokiness.
• 1 teaspoon salt Essential for seasoning the ingredients.
• 1 tablespoon olive oil For sautéing the vegetables.
• 1 green bell pepper sliced Adds sweetness and crunch.
• 1 medium red onion sliced Offers a slight sharpness and sweetness.
• ½ teaspoon salt For seasoning the vegetables.
• 3 large flour tortillas The base for your quesadillas, holding all the deliciousness together.
• ¾ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) Provides the melty, gooey texture we all love.
• Sour cream for serving Complements the quesadillas perfectly.

Instructions

 

• Prepare the marinade: In a gallon-sized ziptop bag, whisk together garlic, adobo sauce, olive oil, lime juice, chili powder, cumin, oregano, smoked paprika, and salt. This mixture will infuse the steak with flavor, so ensure all ingredients are well incorporated.
• Marinate the steak: Place the steak into the bag, seal it tightly, and refrigerate for at least 30 minutes—or even up to 24 hours if you have the time. The longer it marinates, the more flavorful it will be.
• Prepare vegetables: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced green bell pepper and red onion. Sauté until they’re lightly charred but still maintain a bit of crunch, about 3 to 4 minutes. Season with salt to taste. Once done, remove the vegetables from the skillet and set aside.
• Cook the steak: Take the steak out of the fridge about 30 minutes before cooking to ensure it comes to room temperature. Add a tablespoon of olive oil to the skillet over medium-high heat. Sear the steak for about 3 minutes per side, or until a nice crust forms, and the internal temperature reaches 125 to 135 degrees Fahrenheit for medium-rare to medium. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it into small cubes.
• Assemble quesadillas: Wipe the skillet again and set it over medium heat. Lay one tortilla flat in the skillet, add a third of the sautéed vegetables on one side, then a third of the steak cubes, and sprinkle with ¼ cup of cheese. Fold the tortilla in half over the filling.
• Cook quesadillas: Cook until the tortilla is crisp and the cheese has melted, about 2 minutes per side. Repeat with the remaining tortillas and ingredients. Once cooked, remove the quesadillas, cut each into two pieces, and serve warm with a dollop of sour cream.

Notes

• Resting the steak: After removing the steak from the skillet, always allow it to rest. This helps the juices redistribute, ensuring a moist and tender result when you cut into it.
• Choosing your cheese: Opt for a cheese that melts well. Cheddar, Monterey Jack, or a Mexican blend are all fantastic choices that add flavor and gooey texture.
• Watch the tortilla: Keep an eye on the tortillas while cooking. You want them golden brown and crispy but not burnt.
• Vegetable variations: Feel free to mix and match vegetables based on your preferences. Zucchini, mushrooms, or even jalapeños can add unique flavors.

Keyword Easy Quesadilla Recipe, Mexican Dinner Ideas, Quick Weeknight Meals, Steak Quesadilla