Loaded steak quesadillas are a delicious twist on the classic Mexican favorite, combining tender, flavorful steak with gooey cheese and savory toppings. Here’s a recipe that will have everyone coming back for seconds.
Ingredients
- For the Steak:
- 1 lb (450 g) flank steak or sirloin
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1/2 cup sliced mushrooms
- 1 cup cooked black beans (optional)
- 2 tbsp butter
- For Serving:
- Sour cream
- Salsa
- Guacamole
- Chopped cilantro
Instructions
- Prepare the Steak: 1.1. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. 1.2. Rub the steak evenly with olive oil and then with the spice mixture. 1.3. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. 1.4. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- Prepare the Quesadillas: 2.1. Heat a large skillet over medium heat and add a little butter. 2.2. Add the chopped onion, bell pepper, and mushrooms. Sauté until the vegetables are tender, about 5 minutes. Remove from the skillet and set aside. 2.3. Wipe out the skillet and place it back on the heat. Melt a small amount of butter in the skillet. 2.4. Place one tortilla in the skillet and sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over it. 2.5. Add a layer of the sautéed vegetables, followed by the sliced steak. If using black beans, sprinkle them on top. 2.6. Sprinkle the remaining cheese on top and cover with another tortilla. 2.7. Cook the quesadilla for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Press down lightly with a spatula to ensure even browning.
- Serve: 3.1. Remove the quesadilla from the skillet and let it cool for a minute before cutting into wedges. 3.2. Serve with sour cream, salsa, guacamole, and chopped cilantro on the side.