Steak Quesadillas

These cheesy Steak Quesadillas with fried peppers and onions are absolutely delicious. Served with easy salsa for dipping, the is the kind of easy dinner the entire family will love.

Course Dinner

Cuisine American, Mexican

Keyword cheese steak quesadillas, steak cheese quesadillas, steak quesadillas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 690kcal

Author Alida Ryder

Ingredients

For the steak

1 lb (500g) steak
3 tbsp olive oil
2 tbsp taco seasoning
1 tsp salt

For the peppers and onions

2 bell peppers finely diced
1 red onion finely diced
4 garlic cloves crushed
1 tsp dried oregano
½ tsp red pepper flakes / chilli flakes
1 tsp salt

For the quesadillas

4 flour tortillas
4 cups shredded cheese I used a combination of mozzarella cheese and cheddar cheese
2 tbsp chopped cilantro

Instructions

Allow the steak to come to room temperature then season generously with taco seasoning, salt and black pepper on both sides and drizzle with olive oil.
Heat a large skillet or frying pan over medium-high heat until very hot then add the steak and cook for 4-5 minutes per side until golden brown on both sides and cooked to your preference.
I prefer leaning towards the rarer side of medium-rare as the steak will cook a bit more in the quesadillas. The spices tend to darken quickly so don't worry if your steak looks slightly burnt.
Remove from the pan and allow to rest while you prepare the peppers.
Sauté the diced peppers, onions and garlic in the same pan you cooked the steak in a splash of oil until soft and translucent.
Season with the oregano, chilli flakes and a pinch of salt.
Slice the steak, against the grain into thin strips and grate the cheese then assemble.
Place a few spoonfuls of shredded cheese on one half of the tortilla then add the steak strips and vegetables.
Add a bit more cheese then fold over the tortilla, enclosing the fillings.
Heat a large pan over medium heat then add the quesadillas, in batches, and cook until golden brown on both sides with the cheesy completely melted.
I often cover the pan with a lid to help the cheese melt a little faster.
Remove from the pan, slice and serve.

Video

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