Cheesy Steak Quesadillas
These delicious cheesy steak quesadillas are loaded with tender seasoned steak, lots of cheese, onions and bell peppers! The crust is crispy, golden brown and butter. It's a delicious dinner, appetizer, or game day favorite ready in just 40 minutes!
Servings: 6 people
Calories: 710kcal
Equipment
- Stovetop griddle if not using skillet
Ingredients
For the steak:
- 1 ½ pounds sirloin or NY strip steak excess fat trimmed
- ¾ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 lime
- 1 ½ teaspoons chili lime seasoning such as Tajin
For the rest:
- 2 green bell peppers sliced
- 1 large yellow onion sliced
- 4 to 5 cups freshly shredded chihuahua quesadilla cheese as needed
- 6 large flour tortillas burrito size tortillas
- 3 tablespoons unsalted butter divided
- Olive oil
- Salt and pepper
Instructions
- Cook steak: Season steak with olive oil, salt and pepper. Heat a large skillet over medium-high heat, and cook the steak about 4 minutes per side for medium-rare (130-135ºF), or 5-6 minutes for medium (140ºF), depending on the thickness. Use a thermometer to be sure. remove from the pan and let it rest for 10 minutes before slicing.
- Cook peppers and onions: Meanwhile, in the same skillet, add a few more drizzles of oil and cook the sliced bell peppers and onions until softened, about 8 minutes. Season with salt and pepper, or chili lime seasoning to taste.
- Season steak: Once the steak is rested, dice or slice the steak against the grain. Season with lime juice and chili lime seasoning. Note: Don’t add too much lime juice, otherwise the quesadillas may get soggy.
- Assemble and cook quesadillas: Melt ½ tablespoon butter in a large 12-inch skillet over medium heat. Place a tortilla on top. On one half of the tortillas, layer cheese, steak, peppers and onions, and more cheese. Once the bottom is golden brown, flip the other half over, and then flip again to get an even crust. Continue with the remaining quesadillas.
- Serve immediately while still warm and melty with favorite toppings.
Notes
- Use a griddle if you are making all 6 quesadillas at the same time. Otherwise a large 12-inch nonstick skillet works too.
- Steak temperature: For medium-rare, aim for 130-135°F, about 4 minutes per side for a 1-inch steak, while medium is 140-145°F, about 5-6 minutes per side.
- Let it rest and slice across the grain. Let the cooked steak rest for 10 minutes after cooking, then slice against the grain (perpendicular to the fiber lines) so it’s tender..
- Don’t overdo it with the lime. When squeezing lime juice on the steak, add only enough for flavor. Too much can make the quesadilla soggy.
- Type of cheese: I use shredded chihuahua cheese. Other types are Oaxaca, Asadero, or also Monterey Jack or Colby Jack.
- If possible, freshly shredded cheese provides a meltier finish.
- Prep ahead: Cook and slice the steak, veggies and shred the cheese in advance. When ready, reheat and assemble as directed.
- Make ahead: Make as directed, then store for 1-2 days in the fridge in a container.
- Reheating: Reheat quesadillas in a skillet with a little butter or in an air fryer at 375°F for 3-4 minutes, flipping halfway. Skip the microwave, it makes the tortilla soggy.
- Steak: Sirloin, NY Strip, ribeye.
- If using flank steak or skirt steak, you will need to marinate to tenderize it.
- Cheese: Monterey Jack, Cheddar Cheese, Mexican blend, Oaxaca, Queso Asadero
- Veggies: Red onions, red peppers, mushrooms, corn, jalapeños
- Marinade: You can use the one from my carne asada recipe or skirt steak tacos recipe.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 710kcal | Carbohydrates: 20g | Protein: 43g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 1303mg | Potassium: 160mg | Fiber: 3g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 37mg | Calcium: 1186mg | Iron: 1mg