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Cheesy Steak Quesadillas

Delicious and hearty quesadillas filled with flavorful steak, melty cheese, and fresh veggies, perfect for family gatherings or casual nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Quesadillas
  • 1.5 pounds sirloin or NY strip steak (excess fat trimmed) Opt for grass-fed if possible for better flavor.
  • 0.75 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 none lime (for zest and acidity) Be careful not to use too much lime juice.
  • 1.5 teaspoons chili lime seasoning (like Tajin)
  • 2 none green bell peppers (sliced) Always choose fresh veggies for the best flavor.
  • 1 large yellow onion (sliced)
  • 4 to 5 cups freshly shredded chihuahua quesadilla cheese (or a blend of favorite melting cheeses) Monterey Jack or Melting Mozzarella can be substituted.
  • 6 large flour tortillas (burrito-size) Use corn tortillas for a gluten-free option.
  • 3 tablespoons unsalted butter (divided) Use room temperature butter for easy spreadability.
  • none Olive oil (for cooking) Use as needed.
  • none Salt and pepper to taste

Method
 

Cook the Steak
  1. Rub the steak with olive oil, salt, and pepper.
  2. Preheat a large skillet over medium-high heat.
  3. Place the steak in the skillet and cook for about 4 minutes per side for medium-rare (130-135ºF) or 5-6 minutes for medium (140ºF). Use a meat thermometer to check doneness.
  4. Once cooked, remove from the skillet and let it rest for about 10 minutes before slicing.
Cook the Peppers and Onions
  1. In the same skillet, add a drizzle of olive oil and toss in the sliced bell peppers and onion.
  2. Sauté until softened, about 8 minutes. Season with salt and pepper, or sprinkle chili lime seasoning to taste.
Prepare the Steak
  1. After resting, dice or slice the steak against the grain.
  2. Toss the steak pieces with a squeeze of lime juice and a sprinkle of chili lime seasoning.
Assemble and Cook Quesadillas
  1. In a large 12-inch skillet, melt ½ tablespoon of butter over medium heat.
  2. Place a tortilla in the skillet. On one half, layer cheese, followed by sliced steak, sautéed peppers and onions, then add more cheese on top.
  3. Cook until the bottom is golden brown, carefully fold over the other half of the tortilla, and flip.
  4. Cook for another couple of minutes until crispy and golden. Continue this process with the remaining quesadillas.
Serve
  1. Serve immediately while still warm and melty, with toppings like salsa, guacamole, or sour cream.

Notes

Let your steak rest before slicing to keep it juicy. For best texture, avoid overcrowding the pan when cooking the quesadillas, and don't overstuff them when assembling.