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Steak Quesadillas
Steak quesadillas are loaded with seasoned steak, tender veggies, and lots of gooey cheese. Savory quesadillas are ready to eat in less than 30 minutes.
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Mouthwatering steak quesadillas are filled with seasoned steak, colorful veggies, and oozing with warm gooey cheese. Quick, easy, and delicious, steak quesadillas make for a hearty lunch or easy dinner.
MORE RECIPES: Cheesy Beef Quesadillas | Taco Pasta Salad | Spinach Artichoke Quesadillas
Steak Quesadillas Recipe
A Mexican classic, there are so many ways to make quesadillas, including these family favorite steak quesadillas. Perfect for an easy weeknight dinner, these quesadillas are loaded with seasoned steak, tender veggies, and lots of gooey cheese.
Steak quesadillas are delicious served with a variety of dipping options including salsa, guacamole, sour cream, or pico de gallo. Enjoy your homemade quesadillas with nacho cheese dip, taco soup, or refried beans and rice.
With this favorite Mexican dish, you can have this steak quesadilla recipe on the table, ready to eat in less than 30 minutes. You’ll even have time to make apple enchiladas or cherry cheesecake tacos for dessert.
Steak Quesadillas Recipe Ingredients
- Oil - canola oil
- Sirloin - top sirloin
- Onion - red onion
- Bell pepper - green bell pepper
- Creole seasoning - or Season All
- Thyme - dried thyme
- Rosemary - dried rosemary
- Garlic - garlic powder
- Pepper - black pepper
- Cheese - provolone cheese
- Tortillas - flour tortillas
Cheese is a key ingredient in quesadillas, and there are so many great options for different kinds of cheese in this steak quesadilla recipe. Tex Mex, Monterey Jack, jalapeno-infused cheese, pepper-jack, or cheddar would all be delicious, cheesy options.
Depending on your tastes, you could season these quesadillas to your preference. In addition to the season all or creole seasoning, you could also use your favorite blend, adding heat if you like your quesadillas a bit spicier.
Flour tortillas are far more pliable than corn tortillas, so make sure to use flour for this recipe. To make flipping the tortillas easier you can use one tortilla and fold it in a half-moon rather than using two tortillas. One slice of these hearty quesadillas is the perfect serving size for most people.
How to Make Steak Quesadillas Recipe
FIRST STEP: Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper and put into a sealable bag. Mix together.
SECOND STEP: Add the sirloin strips and mix to coat all over evenly.
THIRD STEP: Add the canola oil to a large skillet and heat over medium heat.
FOURTH STEP: Add the seasoned sirloin strips and cook for 2-3 minutes, continuously stirring using tongs.
FIFTH STEP: Once browned, remove the meat from the skillet and drain any liquid.
SIXTH STEP: Add the onion, bell pepper, and remaining seasoning and cook until soft - about 3-5 minutes.
SEVENTH STEP: Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
EIGHTH STEP: Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
NINTH STEP: Place over a low-medium heat and wait until you see the cheese starting to melt a little.
TENTH STEP: Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer - flipping to get the other side. It only needs to warm everything through evenly.
TENTH STEP: Remove from the heat and cut in half. Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, lettuce.
Can I use chicken instead of beef?
Chicken would work well with the spices used to season the meat in this recipe. You could also choose other cuts of beef for this recipe including flank steak or skirt steak. You could use red or yellow bell peppers or other types of onions if you prefer or have them on hand instead.
Can I cook the quesadillas on a griddle?
A griddle, or anything that has an even heat, works well to cook quesadillas. Just make sure not to have the heat too high as the quesadilla may burn on the outside and not cook enough on the inside. A medium heat works the best.
How do I reheat quesadillas?
When reheating, it’s best to use the microwave, or you can even put the quesadillas back into a skillet.
How to Store Steak Quesadillas Recipe
IN THE FRIDGE: Store completely cooled leftover quesadillas in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: Steak quesadillas freeze well. Store leftovers in a freezer-safe container for up to 3 months.
Steak Quesadillas
Steak quesadillas are loaded with seasoned steak, tender veggies, and lots of gooey cheese. Savory quesadillas are ready to eat in less than 30 minutes.
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Ingredients
- 1 tbsp canola oil
- 1 pound top sirloin (thinly sliced)
- ½ red onion (sliced)
- 1 green bell pepper (sliced)
- 2 tsps creole seasoning ((or Season All))
- 1 tsp thyme (dried)
- 1 tsp rosemary (dried)
- ½ tsp garlic powder
- 1 tsp black pepper
- 24 slices provolone cheese
- 3 large flour tortillas
DIRECTIONS
- Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper and put into a sealable bag. Mix together.
- Add the sirloin strips and mix to coat all over evenly.
- Add the canola oil to a large skillet and heat over medium heat.
- Add the seasoned sirloin strips and cook for 2-3 minutes, continuously stirring using tongs.
- Once browned, remove the meat from the skillet and drain any liquid.
- Add the onion, bell pepper, and remaining seasoning and cook until soft - about 3-5 minutes.
- Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
- Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
- Place over a low-medium heat and wait until you see the cheese starting to melt a little.
- Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer - flipping to get the other side. It only needs to warm everything through evenly.
- Remove from the heat and cut in half. Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, lettuce.
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Comments
Pamela m Harrison says
yummy making this tonight
Pamela m Harrison says
yummy