Steak and Cheese Quesadilla
This Steak and Cheese Quesadilla is a balanced and nutritious take on a classic comfort food, featuring lean cuts of beef, fresh vegetables, and a perfect blend of seasonings.
Ingredients
- 1 lb Flank Steak or Sirloin, thinly sliced against the grai
- 4 Large Flour Tortillas
- 1.5 cups Monterey Jack Cheese, freshly shredded
- 2 Bell Peppers, sliced thin (1 red and 1 green)
- 1 medium Yellow Onion, thinly sliced
- 2 tbsp Olive Oil, divided
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Salt and Black Pepper to taste
Instructions
- Slice the beef into very thin strips against the grain and toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Let sit for 10 minutes.
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sauté the sliced bell peppers and onions for 5-7 minutes until soft and slightly charred. Remove and set aside.
- In the same skillet, add the steak strips in a single layer and sear for about 2 minutes per side until browned and cooked through. Remove and wipe the skillet clean.
- Assemble the quesadilla by placing a tortilla in the skillet, sprinkling cheese over half, adding steak and veggies, and topping with more cheese. Fold the tortilla in half.
- Cook for 2-3 minutes on each side until golden brown and cheese is melted. Repeat with remaining tortillas. Slice and serve immediately.
Notes
Always grate your own cheese for better melting. Manage heat carefully to avoid burning the tortilla. Do not overfill to prevent spillage.