Delicious Loaded Steak Quesadillas Recipe Delicious

Delicious Loaded Steak Quesadillas Recipe

Steak quesadillas are a perfect comfort food—loaded with tender, flavorful steak, melted cheese, and other delicious toppings wrapped in a crispy tortilla. These Loaded Steak Quesadillas are hearty, filling, and full of flavor. They can be enjoyed as a quick weeknight dinner, a weekend treat, or as a crowd-pleasing appetizer for gatherings.

In this recipe, you’ll be making a marinated steak that’s seared to perfection, combined with sautéed onions and peppers, and then loaded into a quesadilla with melted cheese. The result? A crispy, cheesy, savory treat that’s bursting with flavor in every bite.

Ingredients:

For the Steak Marinade:

• 1 lb flank steak (or skirt steak, or ribeye)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lime juice (or lemon juice)
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon honey (optional, for sweetness)

For the Quesadillas:

• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 1 large red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tablespoon olive oil (for sautéing)
• 1 tablespoon butter (for toasting quesadillas)
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (for serving)
• Salsa (for serving)
• Guacamole (optional, for serving)

Instructions:

1. Marinate the Steak:

• Prepare the Marinade: In a bowl, combine olive oil, minced garlic, lime juice, soy sauce, chili powder, cumin, smoked paprika, black pepper, salt, and honey (if using). Stir well to combine.
• Marinate the Steak: Place your flank steak (or other cuts) in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours (overnight for even more flavor).

Pro Tip: Flank steak, ribeye, or skirt steak are all great choices for this recipe. These cuts are flavorful and tender when marinated properly and seared.

2. Cook the Steak:

• Heat a Skillet: Heat a heavy skillet (preferably cast iron) over medium-high heat. Once the pan is hot, add 1 tablespoon olive oil to coat the surface.
• Sear the Steak: Remove the steak from the marinade and place it in the hot skillet. Sear for about 4-5 minutes per side, or until the steak reaches your desired level of doneness:
  • Medium-rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Well-done: 160°F (71°C)
• Rest the Steak: Remove the steak from the skillet and allow it to rest for at least 5-10 minutes. This helps the juices redistribute, ensuring a juicy, tender steak.
• Slice the Steak: After resting, slice the steak thinly against the grain to create tender, bite-sized pieces. Set the steak aside.

3. Sauté the Vegetables:

• Cook the Onions and Peppers: In the same skillet, add 1 tablespoon of olive oil and heat it over medium heat. Add the sliced bell pepper and onion. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season with a pinch of salt and pepper.
• Set Aside: Remove the cooked vegetables from the skillet and set them aside.

4. Assemble the Quesadillas:

• Prepare the Tortillas: Place your flour tortillas on a flat surface. Sprinkle each tortilla with a generous amount of both Monterey Jack and cheddar cheese.
• Add the Steak: Layer the sliced steak evenly on top of the cheese on one side of each tortilla.
• Add the Vegetables: Add a portion of the sautéed onions and peppers over the steak. Optionally, you can add a handful of fresh cilantro for extra flavor.
• Top with More Cheese: Add another light layer of cheese on top of the steak and vegetables to help the quesadilla stick together and ensure it melts beautifully.

5. Cook the Quesadillas:

• Heat the Skillet: In a clean skillet, heat 1 tablespoon of butter over medium heat until melted and slightly bubbly. You want the skillet to be hot but not smoking.
• Toast the Quesadillas: Carefully fold each tortilla in half, covering the filling. Place the quesadilla in the skillet and cook for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
• Flip Carefully: Use a spatula to flip the quesadilla gently. Be sure to press down slightly to ensure an even toast and melt. You can also cover the skillet with a lid for a minute or two to help the cheese melt faster.

Pro Tip: If your skillet isn’t large enough to fit more than one quesadilla, you can cook them in batches, keeping the cooked quesadillas warm in the oven at 200°F (93°C) until you’re ready to serve.

6. Serve the Quesadillas:

• Slice the Quesadillas: Once both sides are golden and crispy, remove the quesadillas from the skillet and let them rest for a minute. Then, use a sharp knife to cut them into wedges.
• Serve with Toppings: Serve the loaded steak quesadillas with sour cream, salsa, and guacamole on the side. Garnish with extra fresh cilantro for a fresh finish.

Tips and Variations:

1. Vegetarian Option: You can replace the steak with grilled vegetables like zucchini, mushrooms, and eggplant for a hearty vegetarian quesadilla. You can also use tofu or tempeh as a protein alternative.
2. Spicy Kick: For a spicier quesadilla, add jalapeños, chili flakes, or a few dashes of hot sauce to the filling.
3. Different Cheeses: Feel free to experiment with different cheeses like pepper jack, queso blanco, or Monterey Jack for a more tangy flavor.
4. Add Beans: Add black beans or refried beans to the filling for an extra layer of texture and flavor.
5. Grilled Steak: For even more smoky flavor, you can grill your steak instead of pan-searing it. Just make sure to follow the same marinating and resting steps to ensure the steak is juicy and flavorful.

Serving Suggestions:

These loaded steak quesadillas pair perfectly with fresh sides like:

• Mexican rice
• Refried beans
• Corn on the cob
• A fresh green salad with lime vinaigrette
• Tortilla chips with salsa or guacamole

Nutritional Information (Approx. per serving):

• Calories: 600-800 kcal (depending on portion size, cheese, and steak cut)
• Protein: 35-40g (from the steak and cheese)
• Carbohydrates: 40-45g (mostly from the tortillas)
• Fat: 35-40g (from cheese and oil)
• Fiber: 3-5g (from vegetables and tortillas)

Conclusion:

These Loaded Steak Quesadillas are a fantastic way to enjoy a delicious and satisfying meal that’s bursting with flavors. The tender marinated steak, melted cheese, sautéed vegetables, and crispy tortillas make for a mouthwatering combination. Serve them with fresh salsa, sour cream, and guacamole for a perfect meal that’s sure to become a family favorite. Whether you’re serving these at a casual dinner or at a party, they’ll definitely be a hit! Enjoy your delicious homemade quesadillas!