Cheesy Steak Quesadilla
Tender marinated steak seared with peppers and onions then loaded into a tortilla with melty cheese and creamy sauce. Golden, stretchy, and full of bold flavor in every bite.
Equipment
- 1 | Mixing bowl |
- 1 | Flat-top griddle or large skillet |
- 1 | Spatula | for flipping
- 1 | Knife | for cutting
- 1 | cutting board |
Ingredients
- 1.5 | lb | steak | cubed
- 3 | tbsp | oil |
- 1 | tbsp | steak seasoning |
- 1 | | lemon | juiced
- 1 | | onion | diced
- 1 | | green bell pepper | diced
- 2 | | red chilies | sliced
- 4 | large | flour tortillas |
- 2 | cups | shredded cheese |
- 0.25 | cup | creamy white sauce |
Instructions
- Cube the steak and place in a bowl with oil, steak seasoning, and lemon juice.
- Mix well to coat and set aside.
- Dice onion and green pepper; slice red chilies.
- Heat oil on a flat-top griddle or large skillet.
- Cook the vegetables until softened and lightly charred.
- Add the marinated steak and cook until browned and done.
- Place a tortilla on the griddle; top with cheese, creamy sauce, and the steak mixture.
- Add more cheese, fold in half, and cook until golden on both sides.
- Slice and serve hot.
Notes
Store leftover filling in the fridge up to 3 days.
Reheat filling before assembling fresh quesadillas.
Adjust chili amount for preferred spice level.
Any melting cheese blend works well.
Reheat filling before assembling fresh quesadillas.
Adjust chili amount for preferred spice level.
Any melting cheese blend works well.