Quesadillas Steak Recipe

Prepare marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt and black pepper. Whisk until blended.

Marinate steak

Place the steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temp before cooking).

Cook steak

Heat a heavy skillet or grill pan over high heat until very hot. Pat the steak dry, brush off excess marinade, and add to the pan. Sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Remove steak to a cutting board and let rest 5–10 minutes.

Slice steak

Slice the steak thinly against the grain into bite-sized strips. Reserve juices on the cutting board; you can drizzle a teaspoon over the meat when assembling if desired.

Cook vegetables

While the steak rests, heat 1 tbs of oil or butter in a large skillet over medium-high heat. Add the thinly sliced onion and red bell pepper and cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add the minced jalapeño in the last 1–2 minutes. Season with a pinch of salt and pepper.

Combine with steak

Add the sliced steak to the skillet with the vegetables and toss just to warm through and combine flavors, about 1–2 minutes. Stir in chopped cilantro and remove mixture from heat.

Preheat pan

Wipe the skillet clean and heat it over medium heat. Add a light coating of butter or oil (about 1 tbs) to the pan.

Assemble quesadilla

Place one flour tortilla on a cutting board. Sprinkle about 1/3 cup shredded Monterey Jack and 1/3 cup shredded cheddar over half of the tortilla. Top the cheese with about 3–4 tbs of the steak-and-vegetable mixture, then a little more cheese to help seal. Fold the tortilla in half over the filling.

Cook first side

Carefully transfer the assembled tortilla to the heated skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Use a spatula to press gently for even contact.

Flip and finish

Flip the quesadilla and cook another 2 minutes until the second side is golden and the cheese is fully melted. Adjust heat if the tortilla browns too quickly before the cheese melts.

Repeat

Repeat assembly and cooking with remaining tortillas and filling. Add more butter or oil to the pan as needed.

Rest and cut

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3 or 4 wedges using a sharp knife or pizza cutter.

Serve quesadilla wedges warm with sour cream, salsa, guacamole and lime wedges on the side. Offer extra cilantro and hot sauce if desired.