Steak Quesadillas Tex-Mex (Printable)

Juicy seared steak and melted cheese in golden crispy tortillas with fresh peppers and onions.

# What You’ll Need:

→ Steak & Marinade

01 - 10 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
08 - Juice of 1 lime

→ Vegetables

09 - 1 medium red bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 tbsp fresh cilantro, chopped
12 - 1 jalapeño, thinly sliced (optional)

→ Cheese & Tortillas

13 - 2 cups shredded Mexican cheese blend or sharp cheddar
14 - 4 large flour tortillas (10-inch)

→ For Serving

15 - Salsa
16 - Sour cream
17 - Guacamole

# Directions:

01 - In a mixing bowl, combine the sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice. Toss until evenly coated and let rest for 10 minutes at room temperature.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak strips for 2 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
03 - In the same pan, sauté the sliced red onion, bell pepper, and jalapeño (if using) for 3 to 4 minutes until softened and slightly charred. Remove from the pan and set aside with the steak.
04 - Wipe the skillet clean and return to medium heat. Lay a flour tortilla flat in the pan. Sprinkle one-quarter of the shredded cheese over one half of the tortilla, then layer on a portion of the seared steak, sautéed vegetables, and chopped cilantro.
05 - Fold the tortilla over to enclose the filling. Cook for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese is fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas and filling ingredients. Let each quesadilla rest for 1 to 2 minutes before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.

# Expert Suggestions:

01 -
  • The spice rub on the steak comes together in minutes but tastes like you marinated it for hours.
  • Everything cooks in one skillet which means barely any cleanup on a busy night.
  • You can easily swap proteins or toss in whatever vegetables are wilting in your crisper drawer.
02 -
  • Do not skip the resting step because cutting too early sends half your filling tumbling onto the cutting board.
  • Cooking the steak beyond medium will leave it chewy since the slices are already thin and continue cooking inside the quesadilla.
03 -
  • Shred your cheese from a block instead of buying pre shredded because bagged cheese contains anti caking agents that prevent it from melting smoothly.
  • Warm your tortillas briefly in the microwave or on the skillet before filling them so they fold without cracking along the seam.

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