Steak Quesadillas Tex-Mex (Printable)

Seasoned steak and melty cheese in golden crispy tortillas, a Tex-Mex favorite perfect for sharing.

# What You'll Need:

→ Meat

01 - 10 oz flank steak or sirloin, thinly sliced

→ Vegetables

02 - 1 medium red bell pepper, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 2 tbsp chopped fresh cilantro
05 - 1 jalapeño, thinly sliced (optional)

→ Dairy

06 - 2 cups shredded Mexican cheese blend or cheddar

→ Spices and Marinade

07 - 1 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Juice of 1 lime

→ Tortillas

14 - 4 large flour tortillas (10 in)

→ For Serving

15 - Salsa
16 - Sour cream
17 - Guacamole

# Directions:

01 - In a mixing bowl, toss steak slices with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Let marinate for 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the steak for 2 minutes per side until browned but still tender. Remove from pan and set aside.
03 - In the same pan, sauté the red onion, red bell pepper, and jalapeño (if using) for 3 to 4 minutes until softened and lightly charred. Remove and set aside.
04 - Wipe the skillet clean and place over medium heat. Lay a flour tortilla flat in the skillet. Sprinkle one quarter of the shredded cheese over half the tortilla, then layer the cooked steak, sautéed vegetables, and fresh cilantro on top of the cheese. Fold the tortilla over to enclose the filling.
05 - Cook the quesadilla 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, steak, vegetables, cheese, and cilantro.
07 - Allow the quesadillas to rest briefly, then slice each into wedges. Serve hot with salsa, sour cream, and guacamole on the side.

# Expert Tips:

01 -
  • The spice rub doubles as a quick marinade, so you get bold Tex Mex flavor without planning ahead.
  • Everything cooks in one skillet, meaning cleanup is almost embarrassingly easy.
02 -
  • If you crowd the steak in the pan it will steam instead of sear, so cook it in two batches if your skillet is on the smaller side.
  • Wiping the skillet between the vegetable step and the tortilla step prevents burnt bits from sticking to the outside of your quesadilla.
03 -
  • Let the tortillas come to room temperature before cooking so they fold without cracking along the seam.
  • Shred your own cheese instead of buying pre shredded, because the anti caking powder on bagged cheese prevents it from melting smoothly.

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