Steak Quesadillas

Get ready to elevate your taste buds to new heights with these sizzling Steak Quesadillas! Juicy strip steak, gooey melted cheese, and caramelized onions come together in crispy tortillas for a flavor-packed fiesta that'll leave you craving more. Let's dive into this mouthwatering adventure together!

Versatile Protein: This recipe showcases strip steak, a versatile protein that's tender, flavorful, and perfect for grilling. Strip steak's marbling ensures juicy bites in every mouthful, making it a standout ingredient in these quesadillas.

Customizable Flavors: With Steak Quesadillas, the flavor possibilities are endless! From the choice of cheese to the selection of toppings, you can customize each quesadilla to suit your taste preferences. Whether you prefer classic salsa and guacamole or something more adventurous like pickled jalapeños and chipotle aioli, you have the freedom to create your own culinary masterpiece.

FAQs

Can I use a different cut of steak?
- Absolutely! While strip steak works great for this recipe, you can also use flank steak, skirt steak, or even leftover grilled steak.
Can I make this recipe vegetarian?
- Definitely! Simply omit the steak and load up your quesadillas with sautéed veggies like bell peppers, onions, mushrooms, and zucchini.
What's the best way to reheat leftover quesadillas?
- To keep them crispy, I recommend reheating them in a skillet over medium heat until warmed through. Alternatively, you can use a toaster oven or oven at 350°F (175°C) for a few minutes.
Can I freeze these quesadillas for later?
- Yes, you can! Wrap individual quesadillas tightly in plastic wrap or aluminum foil, then place them in a freezer bag. They'll keep well for up to 1 month. Thaw overnight in the refrigerator before reheating.
What toppings do you recommend?
- I love serving these quesadillas with salsa, guacamole, sour cream, chopped cilantro, and a squeeze of fresh lime juice. Feel free to get creative with your favorite toppings!
Do I need to marinate the steak?
- While you can certainly marinate the steak for extra flavor, it's not necessary for this recipe. The seasoning and grilling process will still yield deliciously flavorful steak.
Can I use a different type of cheese?
- Absolutely! While I recommend a Mexican cheese blend for its melty goodness, you can use cheddar, Monterey Jack, pepper jack, or any other cheese you prefer.
Can I make these quesadillas ahead of time for a party?
- Definitely! You can assemble the quesadillas up to a few hours in advance and keep them covered in the refrigerator until you're ready to cook. Just make sure not to add any cold toppings until serving.
What's the best way to slice the steak for quesadillas?
- I recommend slicing the steak thinly against the grain. This ensures that the meat is tender and easy to bite into when you take a delicious, cheesy bite of your quesadilla!
How can I adjust the spice level?
- To control the heat, adjust the amount of chili powder or add diced jalapeños to the filling. You can also serve the quesadillas with hot sauce on the side for those who like it extra spicy!

Make it

Steak Quesadillas

Ingredients:

1 pound strip steak
Salt and pepper to taste
Olive oil or cooking spray
4 large flour tortillas
2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
1 onion, thinly sliced
Optional toppings: salsa, guacamole, sour cream, chopped cilantro
Instructions:

Cook the Strip Steak:

Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before cooking.
Preheat your grill or grill pan to high heat.
Pat the steak dry with paper towels to remove any excess moisture.
Season both sides of the steak generously with salt and pepper.
Lightly oil the grill grates or spray the grill pan with cooking spray.
Place the steak on the hot grill or grill pan. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness.
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, it should register around 130-135°F (54-57°C).
Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes before slicing. Then, slice the steak against the grain into thin strips.
Prepare the Quesadillas:

Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the sliced onion. Sauté until the onions are softened and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, place one flour tortilla. Sprinkle a layer of shredded cheese over half of the tortilla.
Arrange some sliced steak and sautéed onions over the cheese.
Top with another layer of shredded cheese.
Fold the tortilla in half to cover the filling, creating a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling ingredients.
Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.
Serve:

Serve the steak quesadillas with your favorite toppings such as salsa, guacamole, sour cream, and chopped cilantro.
Enjoy your delicious steak quesadillas as a flavorful appetizer, snack, or main dish!
These steak quesadillas are sure to be a hit with their flavorful steak and onion filling, gooey melted cheese, and optional toppings. Enjoy!