Description
Mouthwatering loaded steak quesadillas combine sizzling beef, melted cheese, and zesty toppings for a Mexican-inspired feast. Crisp tortillas and savory fillings promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (450 g) steak (sirloin, flank, or ribeye)
- 8 large flour tortillas
- 2 cups (200 g) shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup (75 g) diced bell peppers
- ½ cup (75 g) diced red onion
- ½ cup (120 ml) sour cream (for serving)
- ½ cup (120 ml) salsa or guacamole (for serving)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper, to taste
- ¼ cup (50 g) jalapeno slices (optional)
Instructions
- Seasoning: Massage olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper into the steak. Let the meat marinate at room temperature to absorb flavors fully.
- Searing: Heat a skillet or grill pan to medium-high. Cook the steak for 3-4 minutes per side, targeting an internal temperature of 135°F for medium-rare or 145°F for medium. Rest the meat, then slice thinly against the grain.
- Assembly: Warm a nonstick skillet over medium heat. Place a tortilla and layer with shredded cheese on half the surface. Distribute steak strips, bell peppers, red onion, and jalapeños (if using). Sprinkle additional cheese and fold the tortilla into a half-moon shape.
- Cooking: Griddle the quesadilla for 2-3 minutes per side until the cheese melts completely and the tortilla turns golden-brown. Repeat the process with remaining ingredients.
- Serving: Cut quesadillas into triangular wedges. Serve alongside sour cream, salsa, and guacamole for a personalized dining experience.
Notes
- Marinate with Precision: Let steak absorb spices at room temperature for 15-30 minutes to enhance flavor penetration and ensure tender, well-seasoned meat.
- Perfect Searing Technique: Use high heat and avoid moving steak while cooking to create a beautiful caramelized crust that locks in juices and develops rich flavor profiles.
- Cheese Melting Strategy: Shred cheese finely and distribute evenly to guarantee smooth, consistent melting without creating cold cheese spots in the quesadilla.
- Temperature Control: Monitor skillet heat to prevent burning tortillas while ensuring cheese melts completely and steak remains juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 735
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg