Here’s how to make them:
🥩🧀 Loaded Steak Quesadillas
Ingredients:
For the Filling:
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1 lb steak (ribeye, flank, skirt, or sirloin all work)
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1 tablespoon olive oil
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1 teaspoon each: garlic powder, cumin, chili powder
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Salt & pepper to taste
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1 small onion, thinly sliced
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1 small bell pepper, sliced (any color)
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Optional: sliced jalapeños, mushrooms, or corn
For the Quesadillas:
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4 large flour tortillas
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2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1 tablespoon butter or oil (for the pan)
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Optional: sour cream, guacamole, or salsa for serving
🔥 Instructions:
1. Cook the Steak:
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Season steak with olive oil, garlic powder, cumin, chili powder, salt, and pepper.
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Heat a skillet over medium-high heat. Sear steak for 3–4 minutes per side, or until desired doneness.
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Let rest 5 minutes, then slice thinly against the grain.
2. Cook Veggies:
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In the same pan, sauté onions and bell peppers until softened and slightly charred (about 5–7 minutes). Remove from heat.
3. Assemble Quesadillas:
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On half of each tortilla, layer:
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A handful of shredded cheese
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Sliced steak
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Sautéed veggies
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Optional extras (like jalapeños or a dollop of sour cream)
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More cheese on top
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Fold tortilla over to close.
4. Cook Quesadillas:
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Heat butter or oil in a skillet over medium heat.
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Cook each quesadilla 2–3 minutes per side until golden brown and cheese is melted.
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Remove and let rest 1 minute before slicing into wedges.
5. Serve:
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Serve hot with guacamole, sour cream, pico de gallo, or your favorite dipping sauce.
🔄 Variations:
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Use leftover grilled steak for faster prep.
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Add black beans or chipotle mayo inside for extra flavor.
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Make it spicy with pepper jack cheese or hot sauce drizzle inside.
Want a version using shaved steak, oven-baked quesadillas, or something keto-friendly?
