Steak Quesadillas Tex-Mex (Print Version)
Sizzling steak and melty cheese in golden crispy tortillas, a Tex-Mex favorite for sharing.
# What You Need:
→ Steak & Marinade
01 - 10 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
08 - Juice of 1 fresh lime
→ Vegetables
09 - 1 medium red bell pepper, thinly sliced into strips
10 - 1 small red onion, thinly sliced
11 - 1 jalapeño, thinly sliced (optional)
12 - 2 tbsp fresh cilantro, roughly chopped
→ Cheese & Tortillas
13 - 2 cups shredded Mexican cheese blend or sharp cheddar
14 - 4 large flour tortillas (10-inch)
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# How To Make:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice. Toss until evenly coated and let rest for 10 minutes to absorb the flavors.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated steak slices for 2 minutes per side until nicely browned on the outside but still tender inside. Transfer to a plate and set aside.
03 - In the same skillet, sauté the sliced red onion, red bell pepper strips, and jalapeño (if using) for 3 to 4 minutes until softened and lightly caramelized. Remove from the pan.
04 - Wipe the skillet clean and return to medium heat. Lay a flour tortilla flat in the pan. Sprinkle one quarter of the shredded cheese over one half of the tortilla, then layer on a portion of the cooked steak, sautéed vegetables, and fresh cilantro. Fold the tortilla over to enclose the filling.
05 - Cook the folded quesadilla for 2 to 3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese has fully melted.
06 - Repeat the assembly and cooking process with the remaining tortillas, steak, vegetables, cheese, and cilantro until all four quesadillas are done.
07 - Allow the quesadillas to rest for 1 to 2 minutes so the filling sets, then slice each into wedges. Serve hot alongside salsa, sour cream, and guacamole.
# Expert Tips:
01 -
- The smoky paprika and lime marinade does all the heavy lifting, so you get bold Tex Mex flavor with almost zero effort.
- Everything cooks in one skillet, which means cleanup is mercifully quick and you get to actually enjoy your evening.
02 -
- Thinly slicing the steak against the grain is the single most important step for tenderness, so take your time with the knife.
- Do not skip wiping the pan between the vegetable sauté and assembling the quesadillas, because leftover oil will make the tortilla soggy instead of crispy.
03 -
- Cheese goes directly on the tortilla before any other filling so it acts like glue and holds everything together when you flip.
- Pressing the quesadilla gently with a spatula while it cooks ensures even browning and helps the cheese seal the edges shut.