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Overhead shot of beautifully browned Steak Quesadillas cut into wedges, garnished with fresh herbs, served with a side of parsley and sour cream.
Reda

Ultimate Skillet Steak Quesadillas

Juicy, marinated steak, sautéed peppers and onions, and gooey melted cheese are packed into a crispy, golden-brown tortilla. These easy steak quesadillas are a satisfying weeknight dinner that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 quesadillas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Steak & Marinade
  • 1 lb sirloin or flank steak thinly sliced against the grain
  • 2 tbsp olive oil
  • 1 tbsp lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground
For the Filling & Assembly
  • 1 tbsp olive oil
  • 1 medium onion thinly sliced
  • 1 bell pepper (any color) thinly sliced
  • 4 large flour tortillas 10-inch burrito size
  • 2 cups shredded Mexican cheese blend or Monterey Jack
  • 1 tbsp butter or oil for cooking the quesadillas
  • Sour cream, salsa, guacamole, and cilantro for serving

Equipment

  • Large Skillet (12-inch)
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Marinate the Steak
  1. In a medium mixing bowl, combine the thinly sliced steak, 2 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toss well to coat the steak completely. Let it marinate for at least 15 minutes at room temperature (or up to 4 hours in the refrigerator).
Cook the Vegetables and Steak
  1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes, until softened and lightly caramelized. Remove the vegetables from the skillet and set aside on a plate.
  2. Return the same skillet to medium-high heat. Add the marinated steak in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until browned and cooked through. Remove the steak from the skillet and let it rest for a couple of minutes before roughly chopping it into smaller, bite-sized pieces.
Assemble and Cook the Quesadillas
  1. Wipe the skillet clean. Reduce the heat to medium. Add about 1 teaspoon of butter or oil to the skillet and let it melt.
  2. Place one tortilla in the skillet. Sprinkle about 1/4 cup of shredded cheese over the entire tortilla. On one half of the tortilla, layer 1/4 of the cooked steak and 1/4 of the sautéed peppers and onions. Top the filling with another 1/4 cup of cheese.
  3. Fold the empty half of the tortilla over the filled half. Press down gently with a spatula. Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted.
  4. Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling, adding more butter or oil to the skillet as needed.
  5. Let the quesadillas rest for a minute before cutting each one into 3 or 4 wedges. Serve immediately with your favorite toppings like sour cream, salsa, and guacamole.

Notes

For extra crispy quesadillas, use a cast-iron skillet and press them down with a spatula or another heavy pan while cooking. You can substitute steak with chicken or shrimp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or air fryer to maintain crispiness.