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Loaded Steak Quesadillas

Quick and delicious Loaded Steak Quesadillas packed with juicy steak, colorful vegetables, and melted cheese for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Steak Preparation
  • 1 pound flank steak (or your choice of steak) Can substitute with skirt steak or sirloin.
  • 1 tablespoon olive oil For cooking the steak.
  • 1 teaspoon taco seasoning Add more if you like extra spice.
  • to taste Salt For seasoning the steak.
  • to taste Pepper For seasoning the steak.
Vegetable Filling
  • 1 bell pepper (any color, julienned) Feel free to mix colors for variety.
  • 1 small onion, sliced Can use red, yellow or white onion.
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix) Cheese of your choice.
Quesadilla Assembly
  • 4 large flour tortillas Use whole wheat or corn tortillas if preferred.
  • to taste Fresh cilantro, chopped For garnish.
  • to taste Salsa and sour cream Optional, but highly recommended for serving.

Method
 

Prep the Steak
  1. Season your flank steak with salt, pepper, and taco seasoning. Rub it well to ensure flavor.
Cook the Steak
  1. Heat olive oil in a skillet over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes per side, or until your desired doneness. Let it rest before slicing thinly against the grain.
Sauté the Veggies
  1. In the same skillet, add the bell peppers and onions. Sauté for about 3-4 minutes until softened and flavorful.
Assemble the Quesadillas
  1. Place a tortilla on a flat surface. Sprinkle cheese on one half, then layer sautéed veggies and sliced steak, followed by more cheese. Fold the tortilla over.
Cook the Quesadillas
  1. Heat a clean skillet and add a bit more olive oil. Cook each quesadilla over medium heat for 3-4 minutes on each side until golden brown and crispy.
Slice and Serve
  1. Cut each quesadilla into wedges, sprinkle with cilantro, and serve hot with salsa and sour cream.

Notes

Let the steak rest after cooking to retain juices. Use a non-stick skillet for easy flipping and cleanup. Feel free to customize with extra veggies or swap proteins as needed.