Steak Cheese Quesadillas
Quick and delicious steak cheese quesadillas that are high in protein, easy to make, and perfect for family dinners or meal prep.
Ingredients
For the quesadillas
- 1 lb steak (flank or skirt steak) Season simply with salt and cracked black pepper.
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) Stringy and melty is the goal.
- 4 large flour tortillas Try whole-wheat tortillas for a heartier option.
- 1 tablespoon olive oil Neutral oil can be used.
- 1 onion, sliced Preferably yellow for depth.
- 1 bell pepper, sliced Any color adds texture and sweetness.
- Salt and pepper to taste
- Sour cream and salsa for serving (optional)
Instructions
Cooking the Steak
- Season your steak generously with salt and pepper.
- Heat a skillet over medium-high heat with olive oil until hot.
- Sear the steak for 4–5 minutes per side for medium-rare.
- Remove the steak and let it rest on a cutting board for at least five minutes.
Sautéing the Vegetables
- In the same skillet, add sliced onions and bell peppers.
- Add a pinch of salt and sauté until soft, scraping up browned bits.
Assembling Quesadillas
- Slice the rested steak against the grain into thin strips.
- Warm a tortilla in another skillet for 30 seconds per side.
- Place one tortilla in the skillet, layer cheese, steak slices, sautéed veggies, and more cheese.
- Top with another tortilla and press gently.
- Cook for 2–3 minutes on each side until golden brown and cheese melts.
- Repeat with remaining ingredients and slice into wedges.
Notes
Rest the steak before slicing to keep juices inside. Use two layers of cheese to ensure full melt.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 2g
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