Loaded Steak Quesadillas are the perfect combination of tender, flavorful steak, melty cheese, and savory toppings—all tucked inside a crispy tortilla. They’re easy to make, packed with flavor, and can be customized with your favorite toppings. Here’s a simple recipe for you to try!
Loaded Steak Quesadillas
Ingredients:
- 1 lb flank steak or sirloin steak (you can also use leftover steak)
- 2 tbsp olive oil (for cooking)
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp paprika (optional, for a smoky flavor)
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
- 1/2 cup sour cream or Mexican crema (for serving)
- Salsa or pico de gallo (for serving)
- 1/2 cup guacamole (optional, for serving)
- 1/2 red onion, thinly sliced
- 1/2 bell pepper, thinly sliced (optional)
- 1 cup fresh cilantro, chopped (optional)
Instructions:
1. Marinate and Cook the Steak:
- In a small bowl, combine the chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper. Rub this spice mix over the steak to coat it evenly.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Cook the steak for 4-5 minutes per side (or longer, depending on how well-done you prefer it). For a medium steak, aim for 130-135°F (54-57°C) internal temperature. Adjust cooking time for thicker cuts.
- Once cooked to your liking, remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
2. Prepare the Quesadilla:
- Heat a second large skillet or griddle over medium heat.
- Place a tortilla in the pan and sprinkle a thin layer of shredded cheese over half of the tortilla.
- Top the cheese with a few slices of the cooked steak, a handful of sliced red onions, bell peppers, and some fresh cilantro if desired.
- Add a little more cheese on top to help the quesadilla hold together.
- Fold the tortilla in half to form a half-moon shape and cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted inside. Use a spatula to press the quesadilla down gently to help it crisp up.
3. Slice and Serve:
- Remove the quesadilla from the pan and let it cool for a minute before slicing it into wedges.
- Serve with sides of sour cream, guacamole, salsa, or pico de gallo for extra flavor.
Tips:
- Customize your fillings: Add ingredients like sautéed mushrooms, jalapeños, or shredded lettuce for extra flavor and crunch.
- Make them spicy: Add some sliced jalapeños inside the quesadilla or drizzle with some hot sauce.
- Make it crispy: If you want an extra crispy quesadilla, brush a little bit of butter on the outside of the tortilla before cooking it in the skillet.
- Leftover steak: If you’re using leftover steak, just make sure to heat it through in the skillet with a little oil before adding it to the quesadilla to get the cheese nice and melty.
These Loaded Steak Quesadillas are sure to impress with their bold flavor and crispy, cheesy goodness. Enjoy them for a weeknight dinner, lunch, or as a delicious snack. Let me know if you try them out!