Steak Quesadillas Tex-Mex (Printable)
Juicy steak and melted cheese in golden crispy tortillas, a quick Tex-Mex favorite for sharing.
# What You Need:
→ Steak & Marinade
01 - 10 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
08 - Juice of 1 lime
→ Vegetables
09 - 1 medium red bell pepper, thinly sliced into strips
10 - 1 small red onion, thinly sliced
11 - 1 jalapeño, thinly sliced (optional)
12 - 2 tbsp fresh cilantro, chopped
→ Cheese & Tortillas
13 - 2 cups shredded Mexican cheese blend or sharp cheddar
14 - 4 large flour tortillas (10 inch)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How to Make It:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice. Toss until evenly coated and let marinate for 10 minutes at room temperature.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until a golden-brown crust forms and the meat is still tender. Transfer to a plate and set aside.
03 - In the same skillet, sauté the sliced red onion and bell pepper strips along with the jalapeño if using. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and lightly charred.
04 - Wipe the skillet clean and return it to medium heat. Lay a flour tortilla flat in the pan. Sprinkle one quarter of the shredded cheese over one half of the tortilla, then layer on a portion of the seared steak, sautéed vegetables, and chopped cilantro. Fold the tortilla over to enclose the filling.
05 - Cook the folded quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
06 - Remove the finished quesadilla and repeat the assembly and cooking process with the remaining tortillas, cheese, steak, and vegetables.
07 - Allow each quesadilla to rest for 1 to 2 minutes before slicing into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Tips:
01 -
- The smoky cumin and paprika marinade transforms simple flank steak into something that tastes like it came off a backyard grill.
- Everything cooks in one skillet, meaning cleanup is almost nonexistent.
02 -
- Overcrowding the pan when searing steak will steam it instead of browning it, so cook in batches if needed.
- Wiping the pan clean before assembling the quesadillas prevents burnt bits from sticking to the tortilla.
03 -
- Slice the steak as thin as you can while it is still slightly chilled, because cold meat holds its shape better under the knife.
- Distribution of cheese on both sides of the filling acts like glue that keeps everything from spilling out when you flip.