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Quesadillas have become a staple in many cuisines around the world, beloved for their versatility and satisfying flavors. Originating from Mexico, this classic dish has evolved to embrace a variety of fillings and flavor profiles, making it a favorite for quick meals, family gatherings, and even sophisticated parties. The simplicity of quesadillas enables home cooks to get creative, and one exciting way to elevate this beloved dish is with Loaded Steak & Cheese Quesadillas.

Loaded Steak & Cheese Quesadillas – So Cheesy!

Discover the delicious twist on a classic with Loaded Steak & Cheese Quesadillas! Packed with marinated flank steak, melted cheese, and fresh sautéed vegetables, these quesadillas bring satisfying flavors to your dinner table. Perfect for busy weeknights or gatherings, they combine juicy meat, gooey cheese, and crispy tortillas for a meal that everyone will love. Elevate your quesadilla game and impress your family and friends with this flavorful recipe!
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Ingredients
  

1 lb flank steak

1 tablespoon olive oil

Salt and pepper, to taste

1 medium onion, sliced

1 bell pepper, sliced (any color)

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

4 large flour tortillas

2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prepare the Steak: Season the flank steak with salt, pepper, smoked paprika, and cumin. Let it marinate for about 15 minutes while you prep the other ingredients.

    Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the flank steak and sear for about 4-5 minutes on each side until cooked to your desired doneness. Remove from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.

      Sauté the Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté over medium heat for about 5-7 minutes until the onions are translucent and the peppers are tender. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.

        Assemble the Quesadillas: On one half of each tortilla, layer the cooked vegetables, sliced steak, and a generous amount of both Monterey Jack and cheddar cheese. Fold the tortillas over to create a half-moon shape.

          Cook the Quesadillas: Wipe the skillet clean and return it to medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Repeat with the remaining tortillas.

            Serve: Cut each quesadilla into wedges and garnish with fresh cilantro. Serve hot with sour cream and salsa on the side.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings