Easy Cheesy Steak Quesadillas
Packed with gooey, melty cheese and perfectly seasoned meat, these Steak Quesadillas are a fantastic weeknight dinner option!
Servings: 4
Ingredients
- 1 pound steak
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 flour tortillas (burrito size)
- 2 cups shredded cheddar cheese
- 1 cup pico de gallo
Instructions
- Preheat the oven to 400 degrees F.
- Cut the steak into strips.1 pound steak
- Place the steak strips in a bowl with the spices and toss until coated.1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon pepper
- Heat the olive oil in a large skillet over medium-high heat. Place the steak strips into the skillet and cook 3-4 minutes per side until browned and cooked through.1 tablespoon olive oil
- Line a large baking sheet with silicone or parchment paper. Place the 4 tortillas on the baking sheet. Distribute about half of the cheese over half of each of the tortillas. Then layer the steak, then the pico de gallo, then the rest of the cheese.4 flour tortillas, 2 cups shredded cheddar cheese, 1 cup pico de gallo
- Fold the other half of the tortillas over the half with the other steak and cheese.
- Bake the quesadillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Notes
Prep Tips:
- Slice the steak against the grain for the best texture.
- Prepare the pico de gallo ahead of time or use store-bought for convenience.
- Shred cheese from a block for smoother melting and better flavor.
- Use a large baking sheet so all quesadillas can bake at once.
Variation Suggestions:
- If desired, you can substitute chicken, shrimp, or even sautéed mushrooms for the steak.
- You can different cheeses like Monterey Jack or pepper jack, or you can even use a mix of cheeses.
- Add black beans or sautéed bell peppers for even more texture and extra nutrition.
- Serve with guacamole, sour cream, or salsa for dipping.
Serving Suggestions:
- Pair with a side of Mexican rice or a fresh green salad, or a bowl of tortilla soup.
- Cut into smaller wedges to serve as an appetizer or party snack.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for a crispy texture, or in the oven at 350°F for 5-7 minutes.
- Avoid microwaving, as it can make the tortillas soggy.
- Freeze assembled, unbaked quesadillas for up to 2 months; bake from frozen, adding a few extra minutes to the cook time.
Nutrition
Calories: 620kcal | Carbohydrates: 25g | Protein: 39g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 126mg | Sodium: 1340mg | Potassium: 406mg | Fiber: 1g | Sugar: 7g | Vitamin A: 857IU | Vitamin C: 3mg | Calcium: 458mg | Iron: 4mg
