This recipe is part of the series on the Quesadilla. For more quesadilla recipes visit:
Steak Quesadilla
The Steak Quesadilla is one of the most satisfying quesadillas you will have. It makes for a great dinner for yourself and for whoever is lucky enough for your to make it for them. Yes, it takes a little bit more time to properly make than the other quesadillas, but it’s worth the effort.
Tips on the Steak:
You can definitely use a cheaper cut of meat (like a USDA Select) and still get a tasty quesadilla. However, since you get what you put into something, I always recommend better quality ingredients. In this case, I would go with a USDA Choice or even USDA Prime steak. Your taste buds will thank you.
Go with a steak that has some marbling (fat). As you know, fat equals flavor. It also make the meat more tender. The only exception is if you go with a filet mignon. This cut has less fat but is still tender.
Make sure you take the meat out of the refrigerator at least 20 minutes prior to cooking. Otherwise, the proteins will contract and the meat will not cook properly inside.
I like mine medium-rare to medium with just a little pink in it. Remember, the meat will cook a little more from the heat in the quesadilla. Set the meat aside to rest 8-10 minutes before cutting. This will keep the juices from flowing out and drying out the meat. Once the meat has rested, dice it in 1/2 inch cubes.
If really you want a short cut, some markets have pre-cooked meats, including chicken and steak.
Tips on the Jalapeno:
The heat in the jalapeno is in the seeds and veins. Because, I wanted a little heat, and not a burning fire, I deseeded and deveined the jalapeno prior to dicing it.
Jalapeno seeds and veins.
I used a red jalapeno in the recipe. The red jalapeno is more mature than the green jalapeno so it has a slightly more sweet and hot flavor.
Red Jalapeno.
Steps to Making a Mouthwatering Steak Quesadilla:
This recipe is for one delicious Steak Quesadilla. However, you can easily multiply the recipe by as many people as you need to feed.
In a large pan, heat the oil and butter on medium heat. Add the onion, bell pepper, and jalapeno. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds. Set the vegetable mixture aside in a small bowl or plate.
Onion, Bell Pepper, and Tomato cooking.
At this point, heat some additional oil and butter. Add one of your tortillas.
Tortilla.
Pile on the white cheddar cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together. If you like cheese as much as I do, you can be generous with the cheese.
A Tortilla with lots of White Cheddar Cheese.
Add the cooked steak, vegetables, and (if you like) the Roquefort or Gorgonzola Cheese. Keep in mind, these two cheeses, while they are traditional with a steak, are fairly strong and are an acquired taste.
Add veggies, steak, and blue cheese.
Top with lots more white cheddar cheese.
Add more delicious White Cheddar Cheese.
Top with a tortilla. Allow the cheese to start to melt and the bottom to crisp up.
At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness, and you are almost ready to serve.
Look at all that delicious filling!
Slide the quesadilla onto a wooden cutting board.
The mighty Steak Quesadilla.
Cut into sections.
The Steak Quesadilla.
Serve with sour cream and guacamole.
Steak Quesadilla
Ingredients
- 2 Flour Tortillas
- 4-6 Ounces of Steak cooked to your liking, allowed to rest for at least 20 min, and then diced into 1/2 inch pieces.
- 1 1/2 Tbp Oil
- 1 1/2 Tbp Butter
- 2 Tbsp Chopped Onion
- 2 Tbsp Chopped Bell Pepper
- 2 Tbsp Diced Tomato
- 1/4 Tsp Diced Jalapeno
- 1/3 Cup White Cheddar Cheese
- 2 Tbps Crumbled Roquefort Cheese or Gorgonzola Cheese (Optional)
Instructions
-
In a large pan, heat the oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds. Set the vegetable mixture aside in a small bowl or plate.
-
Heat some additional oil and butter. Add one of your tortillas.
-
Pile on the white cheddar cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together. If you like cheese as much as I do, you can be generous with the cheese.
-
Add the cooked steak and vegetables. Top with more white cheddar, and (if you like) a little of the Roquefort or Gorgonzola.
-
At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness, and you are almost ready to serve.
-
Slide the quesadilla onto a wooden cutting board and cut into sections.
Recipe Notes
Serve with sour cream and guacamole.