Steak Cheese Flour Quesadillas

These steak and cheese quesadillas bring together juicy steak, caramelized veggies, and melty cheese all wrapped in a crispy tortilla for a comforting and satisfying meal. There is something about the golden crust and gooey cheese that makes everyone smile around my table.

The first time I tried this recipe, we devoured it after a busy day, and now it is my top choice for quick dinners when we want something both cheesy and packed with flavor.

Ingredients

• Flank steak or sirloin: thinly sliced makes for tender bites and soaks up all the flavors easily opt for steak with vivid pink color and little marbling
• Olive oil: brings extra richness to the steak and keeps everything juicy choose a bottle with a fruity aroma for best results
• Salt: helps all the flavors pop in both steak and veggies try flaky sea salt for an upgrade
• Black pepper: wakes up the steak and adds background warmth use freshly cracked for bolder taste
• Smoked paprika: gives deep smoky flavor and makes the steak savory look for a deep red powder that smells smoky and sweet
• Red bell pepper: adds a pop of color and slight sweetness use bell peppers that feel firm and heavy
• Onion: finely sliced for a mellow background note make sure it feels heavy and has smooth skin
• Garlic: minced for punchy savory undertones avoid garlic that feels soft or has green shoots
• Medium flour tortillas: sturdy enough to hold all fillings choose soft and flexible tortillas
• Shredded mozzarella cheese: makes the quesadillas melty and stringy buy cheese that looks moist and not dry
• Shredded cheddar cheese: boosts flavor with every bite try sharp cheddar if you love boldness
• Butter: helps crisp up the tortilla for that irresistible golden color use unsalted butter for better control
• Fresh parsley: adds a touch of color and freshness sprinkle just before serving for best results

Step-by-Step Instructions

Season and Sear the Steak:

Drizzle olive oil in your pan over medium heat add the sliced steak and sprinkle with salt black pepper and smoked paprika cook for about four to five minutes on each side you want it browned on the edges and still tender in the center set aside to rest while you prep the veggies

Cook the Veggies:

Using the same skillet toss in the diced red bell pepper and sliced onion sauté for five minutes as they start to soften and turn golden lower the heat if they are browning too fast gently stir in the minced garlic and cook for about thirty seconds just long enough for your kitchen to fill with the garlic aroma remove everything from the heat

Assemble the Quesadillas:

Arrange all your tortillas on the counter sprinkle half the mozzarella and cheddar equally onto two tortillas spread the sliced steak plus the sautéed veggies on top then shower the rest of the cheese over everything finally cap with the remaining tortillas

Cook the Quesadillas:

Heat a clean skillet to medium add a dab of butter swirl it around to coat place one assembled quesadilla in the pan and press gently with a spatula let it cook two to three minutes per side until golden and crispy and the cheese is melted inside repeat with the second quesadilla adding more butter as needed

Rest and Cut:

Slide the finished quesadillas onto a board let them rest for a minute to avoid burning yourself cut them into wedges and top with fresh chopped parsley for a nice finish

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I love adding the smoked paprika since it always reminds me of backyard barbecues from my childhood we would gather around as the smoky air filled the yard and anything with that hint of smoke takes me right back

Storage tips

These quesadillas store well in the fridge wrap leftovers in foil or keep them in an airtight container They will stay fresh for up to two days Warm them up in a dry skillet so the tortilla crisps up again never use the microwave or you might get a soggy texture

Ingredient substitutions

You can swap in chicken breast or even portobello mushrooms for the steak Jack cheese or pepper jack can stand in for mozzarella and cheddar For a milder bite try all mozzarella For a veggie twist load up with mushrooms zucchini or even fresh spinach

Serving suggestions

Serve with classic sides like salsa guacamole or a big green salad My personal favorite is a dollop of sour cream with a sprinkle of smoked paprika You can also offer diced tomatoes or quick pickled onions for a fresh touch

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Cultural context

Quesadillas are a Mexican staple and have roots in central and southern regions of Mexico Traditionally made with corn tortillas and only cheese they have taken on many local twists like this steak and cheese version Over time they have become a key comfort food in Tex Mex cooking

Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, you may substitute the flank steak with sirloin or skirt steak. Choose a tender cut and slice thinly for best results.

→ Which cheeses work best for quesadillas?

Mozzarella and cheddar deliver great melt and flavor, but Monterey Jack or provolone are also tasty options.

→ How do I get the tortillas crispy?

Cooking the quesadillas in a skillet with butter over medium heat ensures golden color and crisp texture.

→ Can I add extra vegetables?

Add mushrooms, spinach, or jalapeños for more flavor. Sauté additional veggies before assembling.

→ What's the best way to slice quesadillas?

Let them rest briefly, then use a sharp knife or pizza cutter to create neat wedges for serving.