Description
Steak Quesadillas combine tender, seared rib eye steak with sautéed bell peppers and shallots, layered between melty cheddar and pepper jack cheeses in warm, crispy tortillas. This quick and flavorful dish comes together in just 20 minutes, perfect for a satisfying lunch or dinner.
Ingredients
Steak
- 8 to 10 ounces rib eye steak
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 3 tablespoons butter
Vegetables and Seasoning
- 1 yellow bell pepper
- 2 large shallots
- Salt and freshly ground black pepper, to taste
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 teaspoons olive oil (divided)
Quesadillas
- 4 flour tortillas (or corn tortillas if preferred)
- 2 slices cheddar cheese
- ½ cup shredded pepper jack cheese
Instructions
- Prep the steak: Allow the rib eye steak to come to room temperature for even cooking. Pat it dry thoroughly with paper towels to ensure a good sear.
- Season and sear: Heat 1 tablespoon vegetable oil in a large skillet or cast iron skillet over high heat until it begins to smoke slightly. Season the steak generously with salt and freshly ground black pepper. Sear the steak for 2 minutes on one side, then flip and sear for another 2 minutes.
- Baste the steak: Push the steak to one side of the skillet and add 3 tablespoons of butter. Once melted, spoon the butter over the steak repeatedly while cooking for an additional 2 minutes or until the steak reaches your desired doneness (125ºF for medium rare, 135ºF for medium, 145ºF for well-done).
- Rest the steak: Remove the steak from the skillet and let it rest for 5 minutes to allow juices to redistribute before slicing.
- Prepare the filling: Cut the yellow bell pepper in half, remove seeds, and slice into strips. Peel and slice the shallots.
- Sauté vegetables: In the same or a clean large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the bell pepper strips and sliced shallots without stirring for 6-8 minutes, letting them develop some color.
- Season veggies: Add salt, pepper, chili powder, ground cumin, dried oregano, and cayenne pepper to the sautéed vegetables. Stir to combine and cook briefly to release the spices’ aromas.
- Combine steak and veggies: Slice the rested steak thinly and add it to the skillet with the vegetables. Cook together just until the steak is heated through, then transfer the mixture to a plate.
- Prepare tortillas: Heat ½ teaspoon olive oil in a large skillet over medium-high heat. Add one tortilla to the skillet, swirling it around to coat evenly with oil.
- Add cheese: Place one slice of cheddar cheese and ¼ cup shredded pepper jack cheese evenly over the tortilla in the skillet.
- Add filling: Spoon half of the steak and vegetable mixture over the cheese layer.
- Assemble quesadilla: Top with another tortilla. Press down gently with a spatula and cook for 3-5 minutes until the bottom tortilla is golden brown and crispy.
- Flip and cook: Carefully flip the quesadilla using a spatula and cook the other side for 3-5 minutes until golden brown and the cheese is melted.
- Repeat: Repeat steps 9-12 with remaining tortillas, cheese, and filling to make the second quesadilla.
- Slice and serve: Remove quesadillas from the skillet, slice each into quarters, and serve immediately while hot and melty.
Notes
- Allowing the steak to rest before slicing helps retain juices and enhances flavor.
- Use a cast iron skillet if possible for better heat retention and searing quality.
- Adjust the cayenne pepper amount to control the spice level.
- Flour tortillas yield a softer quesadilla; corn tortillas add more texture and authenticity.
- For a lower fat option, reduce butter to 1 tablespoon, but it may affect flavor and texture.
- Ensure the skillet is hot enough before cooking tortillas to get a crispy exterior.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
