Go Back
–+ servings
5 from 1 vote

Steak Quesadilla

By Britney
Prep: 15 minutes
Cook: 20 minutes
Marinate Time: 30 minutes
Total: 1 hour 5 minutes
Servings: 6
steak quesadillas on a serving tray with parchment paper topped with sliced lime and chopped cilantro.
Pin Print
This Steak Quesadilla recipe combines tender, juicy steak with sautéed veggies and a savory 3 cheese blend between toasted tortillas. You’ll love this easy and delicious family favorite!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 lb Top Sirloin or Ribeye

Marinade:

  • 1 White Onion
  • 2 Green Bell Peppers, (seeds removed and cut into chunks)
  • 4 cloves Garlic
  • 1/2 cup Cilantro, (roughly chopped)
  • 1/2 cup Orange Juice
  • 1/4 cup Lime Juice
  • 2 tsp Chili Powder
  • 1 tsp Oregano
  • 1/4 cup Olive Oil
  • 1 tsp Kosher Salt

Other Ingredients

  • 1 White Onion, (diced)
  • 2 Green , (sliced thinly)
  • 6-8 Flour Tortillas
  • 2 cups Mexican Cheese Blend, (shredded)
  • 2 cup Pepper Jack, (shredded)

Instructions 

  • Add all of the marinade ingredients to a food processor and blend until a thick paste forms. Coat the steak in the marinade and place into a ziploc. Refrigerator for at least 30 minutes, up to overnight (ideally).
  • Heat a cast iron skillet on medium high heat. Pat steak dry and season with salt and pepper. Add 1 tbsp olive oil to the pan and cook steak for 4-5 minutes, per side, until desired level of doneness is reached.
  • Remove from the heat and let it rest for 10 minutes before slicing thinly against the grain.
  • While the steak is resting, cook the onions and poblano peppers for 5-7 minutes, until slightly softened and browned.
  • Mix the cheeses together in a bowl.
  • Wipe the pan clean with a paper towel and reduce heat to medium. Add 1 tbsp of butter to the pan and allow it to melt. Place a tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla.
  • Add sliced steak, diced onions and bell peppers over the cheese. Sprinkle a bit of chopped cilantro (if using) on top. Add another layer of cheese on top of the fillings.
  • Fold the tortilla in half over the filling. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

Notes

  • Marinate overnight. For maximum flavor, marinate the steak overnight. This adds great flavor to the meat. 
  • Add a little heat - by adding a few chipotle peppers
  • Rest the steak. Let the steak rest for 10 minutes after cooking to keep it juicy and flavorful.
  • Always slice against the grain when cutting steak. This is how you end up with tender bites. Be sure to use a sharp knife!
  • Shred your cheese. Pre-shredded cheese has a waxy coat that prevents it from clumping but also makes it harder to melt. The cheese ends up being grainier and not as smooth and melty. 

Nutrition

Calories: 644kcal, Carbohydrates: 25g, Protein: 37g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 115mg, Sodium: 1116mg, Potassium: 511mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1034IU, Vitamin C: 49mg, Calcium: 605mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!