Steak Quesadilla
Savor the perfect blend of bold flavors and melty goodness with this irresistible Steak Quesadilla recipe. Featuring tender, seasoned skirt steak, sautéed bell peppers and onions, and a generous layer of gooey Mexican blend cheese, all enveloped in golden, crisp flour tortillas, this dish is a fusion of rich textures and hearty ingredients. Quick to prepare in just 35 minutes, it's ideal for a satisfying weeknight dinner or an impressive party snack. Serve these quesadilla wedges with tangy sour cream and vibrant salsa for dipping, adding an explosion of flavor to every bite. Perfectly customizable and utterly delicious, this steak quesadilla recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large bell pepper, sliced
- 1 medium onion, sliced
- 4 large flour tortillas
- 2 cups Mexican blend cheese, shredded
- 1 cup sour cream
- 1 cup salsa
Instructions
Trim excess fat from the skirt steak and season both sides with salt, black pepper, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the steak to the skillet and cook for about 4-5 minutes on each side or until the desired level of doneness is reached. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced bell pepper and onion. Cook until soft and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
To assemble the quesadillas, lay out 2 tortillas and sprinkle each with 1/2 cup of the shredded cheese.
Evenly distribute the steak strips and sautéed vegetables over the cheese on each tortilla. Divide the remaining cheese and sprinkle on top of the steak and vegetables.
Top with another tortilla to form the quesadilla.
Heat a clean, non-stick skillet or griddle over medium heat. Cook each quesadilla, pressing lightly, for about 2-3 minutes per side or until the tortillas are golden brown and the cheese is fully melted.
Remove the cooked quesadillas from the skillet and let them cool for a minute. Then cut them into wedges.
Serve the steak quesadillas with a side of sour cream and salsa for dipping.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.1 g | 395% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.4 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2433 mg | 187% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3080 mg | 66% | |
*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.
