Description
A delicious quesadilla filled with tender flank steak, sautéed veggies, and plenty of cheese.
Ingredients
Scale
- 2 large flour tortillas
- 8 oz flank steak
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup sour cream (for serving)
- ½ cup salsa (for serving)
- ½ cup bell peppers, sliced
- ½ cup onions, sliced
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
Instructions
- Prepare the Steak: Season flank steak with salt and pepper. Heat a skillet over medium-high heat with olive oil. Sear steak for about 4-5 minutes per side until medium-rare. Let it rest before slicing thinly.
- Sauté Veggies: In the same skillet, add sliced bell peppers and onions. Cook for about 5-7 minutes until soft.
- Assemble Quesadilla: Place one tortilla on the skillet, sprinkle half with cheese, layer sliced steak and sautéed veggies, then top with more cheese before folding the tortilla.
- Cook Until Golden: Cook each side of the quesadilla for about 3-4 minutes until golden brown, pressing gently with a spatula.
- Serve: Remove from heat, slice into wedges, and serve with sour cream and salsa.
Notes
- For extra flavor, consider adding your favorite spices or a dash of hot sauce to the steak.
- Make sure not to overcook the steak to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg