Loaded Steak Quesadillas Recipe

This Loaded Steak Quesadillas recipe is packed with tender, juicy steak, gooey melted cheese, and all your favorite fillings, creating a hearty and delicious meal. These quesadillas are perfect for lunch, dinner, or even a satisfying snack. With crisp tortillas and a flavorful steak filling, these quesadillas are sure to become a favorite!

Why You’ll Love This Recipe:

• Hearty and Filling: Loaded with tender steak, cheese, and vegetables, these quesadillas make a satisfying meal.
• Customizable: Add your favorite toppings or fillings, like guacamole, sour cream, or salsa.
• Quick and Easy: Ready in under 30 minutes, this recipe is perfect for a weeknight dinner.
• Perfect for Leftovers: Use leftover steak or veggies to make this recipe even faster.

Key Ingredients

• Steak: Flank steak or skirt steak works best for this recipe, but you can use any cut of steak.
• Cheese: A combination of shredded cheddar and Monterey Jack cheese gives the quesadillas a perfect, gooey texture.
• Tortillas: Use large flour tortillas for the best results.
• Onion and Bell Peppers: Sautéed onions and bell peppers add sweetness and crunch.
• Garlic: Fresh garlic adds a robust flavor to the filling.
• Olive Oil: For cooking the steak and sautéing the vegetables.
• Seasonings: Salt, pepper, cumin, and chili powder for seasoning the steak.
• Optional Toppings: Guacamole, sour cream, salsa, or jalapeños for serving.

How to Make Loaded Steak Quesadillas

Step 1: Cook the Steak

• Season 1 pound of steak with salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.

Step 2: Sauté the Vegetables

• In the same skillet, add another tablespoon of olive oil. Add 1 sliced onion and 1 sliced bell pepper, and sauté for 5-6 minutes until softened. Add 2 minced garlic cloves and cook for an additional minute. Remove the vegetables from the skillet and set them aside.

Step 3: Assemble the Quesadillas

• Lay 1 large flour tortilla flat and sprinkle a layer of shredded cheese over half of the tortilla. Add a layer of sliced steak, sautéed vegetables, and another sprinkle of cheese. Fold the tortilla in half to enclose the filling.
• Repeat with the remaining tortillas and fillings.

Step 4: Cook the Quesadillas

• Wipe out the skillet and heat it over medium heat. Add the quesadilla and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted.

Step 5: Serve

• Slice the quesadillas into wedges and serve with guacamole, sour cream, salsa, or any toppings of your choice.

Tips for the Best Steak Quesadillas

1. Rest the Steak: Allow the steak to rest for a few minutes before slicing to keep it juicy.
2. Use a Hot Skillet: A hot skillet helps the tortillas get crispy without becoming soggy.
3. Don’t Overfill: Avoid overfilling the quesadillas to prevent the fillings from spilling out while cooking.
4. Cheese First and Last: Adding cheese both under and over the fillings helps everything stick together and makes for an extra cheesy quesadilla.

Recipe Variations

• Chicken Quesadillas: Swap out the steak for cooked chicken breast or thighs for a delicious chicken quesadilla.
• Vegetarian Quesadillas: Skip the steak and add more vegetables like mushrooms, spinach, or black beans for a hearty vegetarian version.
• Spicy Steak Quesadillas: Add sliced jalapeños or drizzle the quesadillas with hot sauce for a spicy kick.
• BBQ Steak Quesadillas: Add a layer of BBQ sauce to the quesadilla filling for a sweet and tangy twist.

Frequently Asked Questions (FAQs)

1. Can I use leftover steak for this recipe?

Yes! Leftover steak works perfectly in quesadillas. Simply slice the steak thinly and reheat it in the skillet with the vegetables.

2. What’s the best cheese for quesadillas?

A combination of cheddar and Monterey Jack cheese is great for quesadillas because they melt well and provide a good flavor balance. You can also use Mexican blend cheese or mozzarella.

3. How do I prevent quesadillas from getting soggy?

Make sure the skillet is hot before adding the quesadilla, and don’t overfill it. Cooking at a high enough temperature helps crisp the tortilla without making it soggy.

4. Can I make quesadillas ahead of time?

Yes! You can assemble the quesadillas ahead of time and store them in the refrigerator for up to 2 days. Cook them in the skillet when ready to serve.