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Steak & Cheese Quesadillas

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Steak & cheese quesadillas are crispy flour tortillas filled with juicy, seasoned steak slices and melted cheese. They’re quick to make, customizable, and perfect with salsa, guacamole, or sour cream.

Ingredients

  • 8 oz steak (flank, skirt, or sirloin), thinly sliced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika or chili powder (optional)
  • 4 flour tortillas (medium or large)
  • 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Butter or additional oil for cooking
  • Optional: sautéed onions, bell peppers, or jalapeños

Instructions

  1. Season the steak slices with salt, pepper, garlic powder, onion powder, and optional paprika.
  2. Heat a skillet or grill pan over medium-high heat with the olive oil. Cook steak slices to your preferred doneness (about 2–4 minutes per side), then remove and let rest. Slice thinly across the grain.
  3. If using onions or peppers, sauté them in the same pan until softened and slightly caramelized.
  4. Wipe the pan clean, then lower the heat to medium. Butter or oil one side of a tortilla and place it butter-side down.
  5. On the exposed side, sprinkle a layer of cheese, add steak and any vegetables, then top with more cheese. Fold the tortilla over.
  6. Cook until the bottom side is golden brown and the cheese begins to melt, then carefully flip and crisp the other side.
  7. Remove from heat, let rest for a minute, then slice into wedges and serve hot with desired sides.

Notes

  • You can use leftover steak for quicker prep.
  • Layering cheese on both sides of the filling helps seal the quesadilla so it flips without falling apart.
  • Use a lower heat if tortillas brown too fast before cheese melts.
  • Try corn tortillas, but be gentler when flipping—they’re more delicate.
  • Optional fillings: avocado slices, chipotle mayo, extra lime juice, spicy salsa.

Nutrition

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