Cheesy Steak Quesadillas
A delightful dish combining tender skirt steak, vibrant vegetables, and gooey cheese encased in warm flour tortillas, perfect for any occasion.
Servings 4 servings
Calories 550kcal
Ingredients
For the Quesadillas
- 1 lb Skirt Steak, diced into 1-inch pieces
- 1 Tbsp Vegetable Oil
- 2 Tbsp Taco Seasoning
- 1 each Red Bell Pepper, diced For a pop of color and sweetness
- 1 each Yellow Onion, diced For a rich and aromatic base
- 1/4 cup Salsa For a touch of zest
- 1 1/2 cups Cheddar Cheese, shredded To ooze beautifully
- 1 1/2 cups Monterey Jack Cheese, shredded For extra creaminess
- 4 each Flour Tortillas, burrito size Big enough to encapsulate all the ingredients
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Add the diced skirt steak in an even layer and season with taco seasoning. Sauté for 1-2 minutes per side until browned.
- Incorporate the diced red bell pepper and yellow onion into the skillet, sautéing for about 5-7 minutes, until the steak is cooked through and vegetables are softened.
- Top the mixture with salsa, tossing gently to coat, then remove from heat and set aside.
- Heat a griddle or skillet over medium-high heat. Lay tortillas on the griddle and sprinkle cheese on half of each tortilla.
- Layer the steak and vegetable mixture on top of the cheese, followed by more cheese.
- Fold each tortilla in half, pressing gently. Cook until golden brown on one side (1-2 minutes), then flip and cook until golden on the other side.
- Remove quesadillas from heat, slice them into wedges, and serve warm.
Notes
Serve with guacamole, fresh salad, or tortilla chips. Avoid overcooking the steak or skimping on cheese for the best results.