Why You’ll Love This Steak Quesadillas Recipe
When it comes to satisfying cravings, this Steak Quesadillas recipe hits the spot. I love how it combines tender steak with gooey cheese, all wrapped in a crispy tortilla.
The flavors meld beautifully, making it a perfect dish for any occasion. Plus, it’s so easy to whip up! I can serve it for a quick weeknight dinner or impress friends at a gathering.
The addition of fresh ingredients like avocado and lime really elevates the taste. You’ll find yourself reaching for seconds, and trust me, it’s a crowd-pleaser.
Give it a try, and you won’t be disappointed!
Ingredients of Steak Quesadillas
To make these mouthwatering Steak Quesadillas, you’ll need a mix of fresh ingredients and some flavorful staples. This dish is all about balance—the hearty steak, the creamy avocado, and the zesty lime come together to create a symphony of taste in every bite. So, gather your ingredients and get ready to impress!
Here’s what you’ll need:
- 1 (15 1/2 ounce) can of black beans, drained and rinsed
- 1/2 cup of cilantro, roughly chopped
- 2 plum tomatoes, diced into 3/4-inch pieces
- 1 avocado, halved, pitted, peeled, and cut into 3/4 inch pieces
- 1 tablespoon of fresh lime juice
- 1/8-1/4 teaspoon of cayenne pepper
- Coarse salt and ground pepper, to taste
- 1 (8 ounce) strip steak, about 1 inch thick
- 1/2 teaspoon of dried oregano
- 3 teaspoons of olive oil
- 4 (10 inch) flour tortillas
- 1 1/2 cups of Monterey Jack pepper cheese, grated
- 1 medium red onion, halved and thinly sliced
- 1/4 cup of reduced-fat sour cream
Now, when it comes to the ingredients, feel free to get a little creative. If you’re a fan of spicy food, toss in some extra cayenne or even some jalapeños for a kick. Not a fan of black beans? You can swap them out for pinto beans or just load up on more veggies instead. And let’s not forget about the cheese—if Monterey Jack isn’t your jam, you could totally use cheddar or pepper jack for a different flavor experience. The beauty of cooking is that you can customize it to suit your tastes and what you have on hand. Just remember, fresh ingredients make all the difference, so don’t skimp on that avocado or lime juice. Happy cooking!
How to Make Steak Quesadillas
Making Steak Quesadillas is a delightful adventure in the kitchen, and trust me, it’s easier than it sounds. First things first, grab your 1 (8-ounce) strip steak. You’ll want to rub it with 1/2 teaspoon of dried oregano and season it generously with coarse salt and ground pepper.
Now, here’s where the fun begins—heat up 1 teaspoon of olive oil in a 10-inch skillet over high heat. When the oil is shimmering, toss in that seasoned steak. Cook it for about 2-3 minutes on each side until it’s beautifully browned and still rare in the middle. Think of this as a warm hug for the steak, but let’s not overdo it; it’ll finish cooking in the quesadillas.
Once done, transfer that juicy piece of meat to a cutting board and let it rest for about five minutes. Seriously, just five minutes. It’s like a spa day for your steak.
Now, while the steak is chilling out, let’s whip up that black bean salsa. In a medium bowl, combine 1 (15 1/2 ounce) can of drained and rinsed black beans, 1/2 cup of roughly chopped cilantro, 2 diced plum tomatoes, and 1 avocado that you’ve cut into 3/4-inch pieces.
Add 1 tablespoon of fresh lime juice and a dash of cayenne pepper—1/8 to 1/4 teaspoon, depending on how spicy you like it. A sprinkle of salt and pepper, and voila! That’s a vibrant salsa ready to rock.
Next, we’re going to assemble the quesadillas. Preheat your oven to 425 degrees and get those racks in the upper and lower thirds. Grab your 4 (10-inch) flour tortillas and brush one side of each with the remaining 2 teaspoons of olive oil.
Place one tortilla, oiled side down, on each of two baking sheets. Now, layer on half of your 1 1/2 cups of grated Monterey Jack pepper cheese, followed by slices of the rested steak and the thinly sliced red onion. Finish with the remaining cheese before topping it off with another tortilla, oiled side up.
Press them down gently to seal, and bake those beauties for about 5 minutes on each side, flipping them halfway. You want them golden and crispy—think of them as little golden treasures.
Once baked, cut each quesadilla into six triangles and serve them hot with that delicious black bean salsa and a dollop of reduced-fat sour cream. Easy peasy, right? Enjoy your cooking adventure!
Steak Quesadillas Substitutions & Variations
Although classic steak quesadillas are delicious, there are plenty of substitutions and variations you can try to suit your taste or dietary needs.
For a lighter option, swap the steak for grilled chicken or sautéed mushrooms. You can also use whole wheat tortillas for a healthier twist.
If you’re vegetarian, replace the steak with black beans or roasted veggies. Experiment with different cheeses like pepper jack or feta for added flavor.
Don’t forget that fresh herbs like cilantro or basil can elevate your quesadilla.
Finally, spice things up with jalapeños or a drizzle of hot sauce for some extra kick!
Additional Tips & Notes
When you’re preparing steak quesadillas, remember that timing is key for achieving the perfect texture. I recommend letting the steak rest after cooking; this keeps it juicy.
If you want extra flavor, marinate the steak beforehand with lime juice and spices. Don’t skimp on cheese—it’s what makes these quesadillas ooey-gooey!
For a crispy finish, make certain your skillet and oil are hot before adding the quesadillas.
Finally, serve them immediately with the black bean salsa and sour cream for a zesty kick. These little tips will elevate your quesadillas and impress your friends and family. Enjoy!