Steak & Cheese Quesadillas Crispy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g flank steak or sirloin steak, thinly sliced
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
4 large flour tortillas
08 -
120 g shredded cheddar cheese
09 -
120 g shredded mozzarella cheese
→ Optional Toppings
10 -
Sautéed onions
11 -
Sautéed bell peppers
12 -
Sour cream
13 -
Salsa or pico de gallo
14 -
Guacamole
# Instructions:
01 -
Heat a large non-stick skillet over medium-high heat and add olive oil. Season thinly sliced steak with garlic powder, smoked paprika, salt, and black pepper. Sauté for 3-4 minutes, stirring occasionally, until steak is browned and cooked through. Remove from heat and set aside.
02 -
Place one tortilla on a clean work surface. Distribute half the cheddar and mozzarella cheese evenly over half of the tortilla. Layer with cooked steak, adding sautéed onions and bell peppers if desired. Sprinkle remaining cheese on top and fold tortilla over to form a half-moon.
03 -
Clean the skillet and return to medium heat. Place folded quesadilla in the skillet and cook for 2-3 minutes per side, or until exterior is golden brown and cheese is melted. Repeat with remaining tortillas and filling.
04 -
Transfer cooked quesadillas to a cutting board and allow to rest for 1-2 minutes. Slice into wedges and serve immediately with optional toppings such as sour cream, salsa, or guacamole.
# Notes:
01 -
Slice steak thinly against the grain for maximum tenderness.
02 -
Do not overfill tortillas to ensure even cooking and crispness.
03 -
Shred cheese fresh for superior melting and texture.
04 -
For a spicy variation, include sliced jalapeños or a drizzle of hot sauce in the filling.
05 -
Leftover cooked steak can be used; simply slice and season before use.
06 -
Prepare steak filling ahead, but cook quesadillas just before serving for optimal crispiness.