Steak and Cheese Quesadillas
Satisfy your cravings with these irresistible Steak and Cheese Quesadillas—a hearty, flavor-packed meal perfect for weeknight dinners or casual gatherings. Tender, perfectly seasoned flank steak takes center stage, paired with gooey melted Mexican blend cheese and nestled inside crisp, golden-brown flour tortillas. The steak is pan-seared to juicy perfection, then sliced thin and layered generously for a protein-packed bite in every piece. Served alongside creamy guacamole, zesty salsa, and tangy sour cream, these quesadillas are an effortless crowd-pleaser. With just 15 minutes of prep and simple cooking techniques, this recipe delivers bold, Tex-Mex flavors that are sure to impress. Perfect for busy weeknights or laid-back entertaining, these quesadillas are easy to make and utterly irresistible!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 4 pieces Large flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tbsp Butter
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.5 cup Guacamole
Instructions
1. Begin by preparing the steak. Pat the flank steak dry with paper towels and season both sides evenly with salt, black pepper, garlic powder, and paprika.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes per side, or until it reaches your desired doneness. Use a meat thermometer for precise cooking: 135°F for medium-rare, 145°F for medium.
3. Remove the steak from the skillet and let it rest for 5 minutes. Then, thinly slice it against the grain into bite-sized pieces.
4. In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil if needed. Wipe out excess grease as necessary.
5. To assemble the quesadillas, lay a flour tortilla on a clean surface. Sprinkle 1/2 cup of the shredded cheese evenly over one side of the tortilla, followed by a quarter of the sliced steak. Fold the tortilla in half to create a semi-circle.
6. Melt 1/2 tablespoon of butter in the skillet and carefully place the assembled quesadilla into the pan. Cook for 2-3 minutes on one side, or until golden brown and crispy. Flip gently and cook for another 2-3 minutes to melt the cheese thoroughly.
7. Remove the cooked quesadilla and repeat the process with the remaining tortillas, adding more butter to the skillet as needed.
8. Slice each quesadilla into thirds or quarters and serve warm with sour cream, salsa, and guacamole on the side.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 8206 mg | 357% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.0 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2087 mg | 161% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2706 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
