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Steak Quesadillas Recipe

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3.9 from 53 reviews

These Steak Quesadillas combine tender seared rib eye steak with sautéed bell peppers and shallots, nestled between cheesy, golden-brown tortillas. Perfect for a quick, flavorful meal in just 20 minutes, this recipe balances rich steak, spicy seasoning, and melty cheeses for a satisfying Tex-Mex inspired dish.

Ingredients

Steak

  • 8 to 10 ounces rib eye steak
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 2 teaspoons olive oil (divided)

Vegetables and Seasoning

  • 1 yellow bell pepper
  • 2 large shallots
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper

Assembly

  • 4 flour tortillas (or corn tortillas)
  • 2 slices cheddar cheese
  • ½ cup shredded pepper jack cheese

Instructions

  1. Cook the Steak: Allow the rib eye steak to come to room temperature and pat it dry with paper towels to ensure a good sear.
  2. Season and Sear: Heat vegetable oil in a large or cast iron skillet over high heat until just smoking. Season the steak with salt and black pepper. Sear the steak for 2 minutes on each side.
  3. Baste the Steak: Push the steak to the side of the skillet and add butter. Once melted, spoon the butter over the steak continuously while cooking for an additional 2 minutes or until it reaches your preferred doneness: 125ºF for medium rare, 135ºF for medium, or 145ºF for well done.
  4. Rest the Steak: Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly to retain juices.
  5. Prepare Vegetables: Cut the yellow bell pepper in half, remove seeds, and slice into strips. Peel and thinly slice the shallots.
  6. Sauté Veggies: Heat 1 teaspoon olive oil in the skillet over medium-high heat. Add bell pepper and shallots without stirring for 6-8 minutes until they begin to brown and soften.
  7. Season Veggies: Season vegetables with salt, pepper, chili powder, cumin, oregano, and cayenne pepper, stirring gently to combine and coat.
  8. Combine Steak and Veggies: Add sliced steak to the skillet and cook together until the steak is reheated through. Remove the mixture from heat and transfer to a plate.
  9. Prepare Tortillas: Heat ½ teaspoon olive oil in the skillet over medium-high heat. Place one tortilla in the pan and swirl to coat evenly with oil.
  10. Add Cheese: Layer one slice of cheddar cheese and ¼ cup of shredded pepper jack cheese atop the tortilla.
  11. Add Filling: Spread a portion of the steak and sautéed vegetable mixture over the cheese layer.
  12. Cook Quesadilla: Top the filling with a second tortilla. Press gently with a spatula and cook for 3-5 minutes until the bottom tortilla is golden brown. Carefully flip and cook the other side for an additional 3-5 minutes until browned and cheese is melted.
  13. Repeat: Repeat the tortilla assembly and cooking process with the remaining ingredients.
  14. Slice and Serve: Cut each quesadilla into quarters and serve immediately while warm and melty.

Notes

  • Letting the steak rest after cooking allows juices to redistribute, ensuring juicy slices.
  • Using a cast iron skillet helps achieve a perfect sear and even cooking.
  • Adjust the cayenne pepper to control the heat level according to preference.
  • Flour tortillas provide a soft yet crispy texture, but corn tortillas can be used for a gluten-free alternative.
  • For extra flavor, consider adding fresh cilantro or a squeeze of lime when serving.

Find it online: https://justsosavory.com/steak-quesadillas-recipe/