Loaded Steak Quesadillas
Loaded Steak Quesadillas are a savory and satisfying dish that’s filled with tender steak, melted cheese, and a medley of colorful vegetables.
They’re not heavy or overly greasy either. I think they’re perfect for any occasion, whether it’s a casual family dinner or a game day snack, and if you’re not a steak fan, feel free to substitute chicken or another protein. It will still be undeniably delicious! If you’re looking for a hearty & flavorful dish that’s not overly complicated, you’ve come to the right place. When you make tender steak and pair it with melted cheese and fresh vegetables, you get the perfect quesadilla. The addition of your favorite toppings just sends it over the top. I’ve really been in the mood for something comforting and these loaded quesadillas remind me of a cozy, satisfying meal. Not a fan of steak? Don’t worry, it’s still delicious with chicken or another protein.
Kitchen Equipment Needed
- Large skillet or griddle
- Spatula or tongs
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream, salsa, and guacamole for serving
Directions
- Prepare the Steak:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet and season with garlic powder, onion powder, ground cumin, salt, and black pepper.
- Cook the steak for about 5-7 minutes, or until it’s cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion.
- Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly caramelized. Remove from the skillet and set aside.
- Assemble the Quesadillas:
- Place a large flour tortilla on the skillet over medium heat.
- Sprinkle a generous amount of shredded Mexican blend cheese over half of the tortilla.
- Add a portion of the cooked steak and sautéed vegetables on top of the cheese.
- Fold the tortilla over to create a half-moon shape.
- Cook the Quesadillas:
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Serve:
- Cut the quesadillas into wedges and garnish with chopped fresh cilantro, if desired.
- Serve immediately with sour cream, salsa, and guacamole on the side.
Enjoy these Loaded Steak Quesadillas for a delicious and satisfying meal that’s perfect for any occasion!
Loaded Steak Quesadillas
Equipment
- Large skillet or griddle
- Spatula or tongs
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowls
Ingredients
- pound flank steak thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro optional
- Sour cream salsa, and guacamole for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet and season with garlic powder, onion powder, ground cumin, salt, and black pepper.
- Cook the steak for about 5-7 minutes, or until it’s cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion.
- Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly caramelized. Remove from the skillet and set aside.
- Assemble the Quesadillas:
- Place a large flour tortilla on the skillet over medium heat.
- Sprinkle a generous amount of shredded Mexican blend cheese over half of the tortilla.
- Add a portion of the cooked steak and sautéed vegetables on top of the cheese.
- Fold the tortilla over to create a half-moon shape.
- Cook the Quesadillas:
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Serve:
- Cut the quesadillas into wedges and garnish with chopped fresh cilantro, if desired.
- Serve immediately with sour cream, salsa, and guacamole on the side.
- Enjoy these Loaded Steak Quesadillas for a delicious and satisfying meal that’s perfect for any occasion!
