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Steak Quesadilla

A delicious and satisfying dish featuring crispy tortillas filled with juicy steak and gooey melted cheese, perfect for family dinners or fun weekends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the quesadilla
  • 1 pound flank steak Can substitute with sirloin or skirt steak.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 large flour tortillas
  • 2 cups shredded Mexican cheese blend
Optional toppings
  • salsa
  • guacamole
  • sour cream
  • chopped cilantro

Method
 

Preparation
  1. In a bowl, combine olive oil, chili powder, cumin, salt, and pepper. Coat the flank steak with this marinade and let it sit for 10-15 minutes.
  2. Heat a skillet over medium-high heat. Once hot, add the marinated steak and cook for about 4-5 minutes on each side until it’s nicely browned and cooked to your desired doneness. Remove from the skillet and let it rest for a few minutes before slicing.
Cooking
  1. On one half of each tortilla, sprinkle a generous amount of shredded cheese, then top with sliced steak and another layer of cheese. Fold the tortilla over.
  2. Wipe the skillet clean and return it to heat. Place the folded quesadilla on the skillet and cook for about 2-3 minutes on each side, or until golden brown and the cheese has melted.
Serving
  1. Remove from the heat, slice into wedges, and serve with your choice of toppings. Enjoy the burst of flavor!

Notes

Store leftovers in an airtight container in the refrigerator for about 2-3 days. To reheat, place in a skillet over medium heat until heated through, or in the oven at 350°F for about 10 minutes. For longer storage, freeze uncooked quesadillas.