Just about anything goes when it comes to making quesadillas. But when I’m after a meal-worthy option that’s guaranteed to satisfy all the hungry eaters around the table, nothing beats a loaded steak quesadilla.
Building Blocks
These are the four key components of a really good steak quesadilla:How to Make Steak Quesadillas
Steak quesadillas come together in four simple steps.1. Cook the steak: Season the steak with ground cumin, salt, and pepper. Sear in a hot skillet on the stovetop. Set aside to rest, then cut into thin slices or bite-sized pieces.
2. Cook the vegetables: Sauté onion and bell pepper in the same skillet until softened and lightly charred around the edges.
3. Assemble quesadillas: Sprinkle shredded cheese over half of a tortilla. Top with sliced steak, peppers and onions, and more cheese. Fold the tortilla in half over the filling. Repeat with the remaining tortillas.
The Best Way to Assemble a Steak Quesadilla
Use a single tortilla and fold around the filling instead of sandwiching it between two tortillas. When assembled this way, the quesadilla is easier to flip and prevents all of the fillings from falling out.The Best Cut of Steak for a Steak Quesadilla
Seasoned and thinly sliced flank or skirt steak makes the best steak quesadillas. While it’s true that any cut can work, flank steak and skirt steak check all the boxes: In addition to being reasonably priced and widely available, both cuts are super flavorful and quick-cooking on the stovetop.Steak Quesadillas
Serves 4- 1 medium yellow onion
- 1 medium red bell pepper, preferably red, orange, or yellow
- 16 ounces Monterey Jack or mild cheddar cheese, or a combination
- 1 pound flank or skirt steak
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons vegetable or canola oil, divided, plus more for the pan
- 4 (10-inch) flour tortillas (burrito-sized)
- Sour cream or plain Greek yogurt
- Tomato salsa
- Guacamole
Pat the steak dry with paper towels, then season all over with 1 teaspoon of the kosher salt, the ground cumin, and black pepper. Cut the skirt steak crosswise into 2 to 3 pieces to fit in the skillet if needed.
Heat 1 tablespoon of the vegetable oil in a 12-inch cast-iron skillet or heavy frying pan over medium-high heat until just starting to smoke. Working in 2 batches if needed, place the steak in the pan and cook undisturbed for 1 minute. Flip and continue to cook, flipping every minute, until both sides have a nice char, and the steak registers 130 degrees F for medium-rare, about 4 minutes total, or 140 degrees F for medium, about 6 to 8 minutes total.
Transfer the steak to a clean cutting board, loosely cover with aluminum foil, and let rest while you cook the peppers and onions.
Reduce the heat to medium and add the remaining 1 tablespoon vegetable oil to the skillet. Add the onion, the remaining 1/4 teaspoon kosher salt, and a few grinds black pepper. Cook, stirring occasionally, until softened and lightly charred around the edges, about 5 minutes. Transfer the onions and peppers to a bowl. Wipe the skillet clean.
Thinly slice the steak across the grain or dice.
Place the flour tortillas on a work surface. Sprinkle 1/2 cup of the shredded cheese onto one half of each tortilla, leaving a 1/2-inch border from the edge. Divide the steak, peppers, and onions over the cheese. Sprinkle the remaining cheese over the steak and vegetables. Fold each tortilla in half over the filling and gently press down.
Brush the skillet with a thin layer of vegetable oil. Add 2 quesadillas to the pan and cook over medium-low heat until the cheese is mostly melted and the bottoms are browned, 1 to 2 minutes. Flip with a thin metal spatula and cook until the cheese is melted and the second side is browned.
Transfer the quesadillas to a cutting board. Brush the skillet with more oil and repeat cooking the remaining quesadillas. Cut the quesadillas into wedges. Serve with sour cream, salsa, and guacamole if desired.
The steak, peppers, and onions can be cooked up to one day in advance and refrigerated in separate airtight containers. When ready to prepare the quesadillas, thinly slice the steak and let sit at room temperature for 10 minutes.
Refrigerate leftovers in an airtight container for up to four days.