Steak Quesadilla Recipe

Prepare the marinade

In a shallow bowl or zip-top bag combine 2 tbsp olive oil, 1 tbsp lime juice, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk or shake to combine.

Marinate steak

Place 1 lb steak into the marinade, coating both sides. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Cook the steak

Heat a heavy skillet or grill pan over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). An instant-read thermometer should read 130–135°F (54–57°C) for medium-rare.

Rest and slice

Transfer cooked steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain into bite-size strips. Set aside 1 lb sliced steak for the quesadillas.

Prepare vegetables

While the steak rests, thinly slice 1/2 red onion and 1/2 red bell pepper into thin strips. Roughly chop 1/4 cup fresh cilantro.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add about 1 tsp butter or oil to coat the pan.

Assemble first quesadilla

Lay 1 flour tortilla flat. Sprinkle about 1/4 cup shredded cheddar and 1/4 cup Monterey Jack over half of the tortilla. Top with a quarter of the sliced steak (about 4 oz), a few strips of onion and bell pepper, and a tablespoon of chopped cilantro. Add another sprinkle (about 2 tbsp) of cheese on top to help bind. Fold the tortilla over to create a half-moon.

Cook first side

Place the folded quesadilla in the preheated skillet. Cook 2–3 minutes until the bottom is golden brown and crisp. Add a little more butter or oil to the pan if needed between quesadillas.

Flip and finish

Carefully flip the quesadilla using a spatula and cook another 2–3 minutes until the cheese is fully melted and the second side is golden. Press gently with the spatula to ensure contact for even melting.

Repeat

Transfer finished quesadilla to a cutting board and let rest 1 minute. Repeat assembly and cooking for the remaining 3 tortillas, using remaining steak, cheese, vegetables, and cilantro. You can cook two at a time if your skillet is large enough.

Slice and serve

Cut each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole, and lime wedges alongside.

Arrange sour cream, salsa and guacamole in small bowls. Offer lime wedges for squeezing over the sliced quesadillas. If desired, garnish with extra chopped cilantro and a sprinkle of smoked paprika or chopped green onion.