Steak Cheese Quesadilla
This steak quesadilla recipe is loaded with steak, colorful veggies, and warm gooey cheese - easy to make for a hearty lunch or easy dinner.
Servings: 6
Calories: 440kcal
Ingredients
- 2 teaspoons Creole seasoning, or Season All
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 pound top sirloin, thinly sliced
- 1 tablespoon canola oil
- ½ red onion, sliced
- 1 green bell pepper, sliced
- 3 large flour tortillas
- 24 slices provolone cheese
Instructions
- Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper then put into a sealable bag. Mix together.
- Add the sirloin strips and mix to coat all over evenly.
- Add the canola oil to a large skillet and heat over medium heat.
- Add the seasoned sirloin strips and cook for 2 to 3 minutes, continuously stirring using tongs.
- Once browned, remove the meat from the skillet and drain any liquid.
- Add the onion, bell pepper, and remaining seasoning. Cook until soft, which will take about 3 to 5 minutes.
- Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
- Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
- Place over a low-medium heat and wait until you see the cheese starting to melt a little.
- Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook it a little longer - flipping to get the other side. It only needs to warm everything through evenly.
- Remove from the heat and cut in half.
- Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, and lettuce.
Notes
- Depending on your tastes, you could season this to your preference. If you like something a little more than Season All or Creole seasoning, use your favorite blend.
- For a bit more spice, you could also add chili powder, dashes of hot sauce, or even taco seasoning to your spice mix. As long as you have the basics down, which is the steak mixed with veggies and cheese, it can be very flexible.
- Flour tortillas are far more pliable than corn tortillas, so make sure to use store-bought or homemade flour tortillas for this recipe.
- If this recipe becomes a family favorite, mix up a large batch of this spice mixture, store the blend in an airtight container for next time, and then use 5½ teaspoons of seasoning each time.
- Using one tortilla and folding it in a half-moon rather than using two tortillas makes it much easier to flip.
- Using one tortilla and folding it in a half-moon rather than using two tortillas makes it much easier to flip.
- Make sure not to have the heat too high (medium works best) as the quesadilla may burn on the outside and not cook enough on the inside.
Nutrition
Calories: 440kcal | Carbohydrates: 12g | Protein: 38g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 812mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 615mg | Iron: 2mg