Sizzling Loaded Steak Quesadillas are a delectable twist on a classic favorite. These quesadillas are packed with tender, seasoned steak, melted cheese, and a variety of flavorful toppings, all crisped to perfection in a hot skillet. Ideal for a quick weeknight dinner or a fun weekend meal, these quesadillas offer a savory combination of textures and tastes that will satisfy even the hungriest of appetites.
Ingredients:
For the Steak:
- 1 pound flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup diced bell peppers (any color)
- 1 cup sliced mushrooms
- 1 small red onion, thinly sliced
- 1 cup sour cream (for serving)
- ¼ cup chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (for garnish)
Step 1: Prepare the Steak
In a large bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss the thinly sliced steak in the spice mixture until well coated.
Step 2: Cook the Steak
Heat a large skillet or grill pan over medium-high heat. Add the seasoned steak and cook for 2-3 minutes per side, or until the steak is cooked to your desired level of doneness. The steak should be browned and slightly crispy on the outside while remaining tender and juicy inside. Remove the steak from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add a little more olive oil if needed. Add the diced bell peppers, sliced mushrooms, and thinly sliced red onion. Sauté for 5-6 minutes, or until the vegetables are softened and slightly caramelized. Remove the vegetables from the skillet and set aside with the steak.
Step 4: Assemble the Quesadillas
Place a large tortilla on a flat surface. Sprinkle half of one side with a mixture of shredded cheddar cheese and Monterey Jack cheese. Layer on some of the cooked steak, sautéed vegetables, and a little more cheese on top. Fold the tortilla in half to enclose the filling.
Step 5: Cook the Quesadillas
Heat a clean skillet or griddle over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. You can use a spatula to press down slightly to ensure even cooking and crispiness. Repeat with the remaining tortillas and filling.
Step 6: Keep Quesadillas Warm
As you cook each quesadilla, transfer it to a plate and cover with aluminum foil to keep warm. If you’re making multiple quesadillas, you can also keep them warm in a low oven (around 200°F or 90°C) while you finish cooking the rest.
Step 7: Prepare the Garnishes
While the quesadillas are cooking, prepare the garnishes. Chop the fresh cilantro and cut the lime into wedges for serving. You can also prepare any additional toppings or sides, such as salsa, guacamole, or extra sour cream.
Step 8: Slice and Serve
Once the quesadillas are cooked and crispy, transfer them to a cutting board. Slice each quesadilla into wedges using a sharp knife or pizza cutter. Serve the quesadilla wedges warm, garnished with chopped cilantro and lime wedges on the side.
Step 9: Customize Your Quesadillas
Feel free to customize the quesadillas based on your preferences. You can add other ingredients like sliced jalapeños for extra heat, or swap out the vegetables for others you prefer. You can also use different types of cheese, such as pepper jack for a spicier kick.
Step 10: Making Ahead
While quesadillas are best enjoyed fresh, you can prepare the steak and vegetables ahead of time. Cook and cool them, then store them in an airtight container in the refrigerator for up to 3 days. When ready to assemble, quickly warm the filling and proceed with cooking the quesadillas.
Step 11: Storing and Reheating Leftovers
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until heated through and crispy again. Alternatively, you can reheat them in the oven at 350°F (175°C) until warmed and crispy.
Conclusion:
Sizzling Loaded Steak Quesadillas offer a delightful combination of tender steak, melted cheese, and flavorful vegetables all wrapped in a crispy tortilla. This recipe is perfect for a satisfying meal that’s easy to prepare and customizable to your taste. Whether for a quick dinner or a special treat, these quesadillas are sure to be a hit.
Additional Tips:
- For an extra crunch, add a handful of shredded lettuce or diced tomatoes to the quesadilla filling before folding.
- If you like your quesadillas extra cheesy, sprinkle some cheese on the inside of the tortilla before adding the filling.
- Serve with your favorite salsa or a side of Mexican rice for a complete meal.
Enjoy your sizzling and delicious Loaded Steak Quesadillas!
