why make this recipe
Loaded Steak Quesadillas are a great choice for a quick and tasty meal. They come together in just 30 minutes, making them perfect for busy days. The combination of steak, cheese, and colorful veggies creates a satisfying dish that is fun to make and eat. Plus, you can customize them based on what you have at home or your flavor preferences!
how to make 30 Minute Loaded Steak Quesadillas
Ingredients :
- Flour tortillas
- Cooked steak, sliced or shredded
- Shredded cheese (cheddar or Mexican blend)
- Bell peppers, sliced
- Onion, sliced
- Spices (cumin, paprika, salt, pepper)
- Olive oil or cooking spray
- Sour cream, for serving
- Salsa, for serving
Directions :
- Heat a skillet over medium heat and add a little olive oil.
- Sauté bell peppers and onions until softened.
- Add the cooked steak and spices, stirring to combine.
- Place a flour tortilla in the skillet and top half with the steak mixture and shredded cheese.
- Fold the tortilla over and cook until golden brown and the cheese has melted, about 3-4 minutes per side.
- Remove from the skillet and repeat with remaining tortillas.
- Serve hot with sour cream and salsa.
how to serve 30 Minute Loaded Steak Quesadillas
Serve the quesadillas hot and freshly cooked. Pair them with a side of sour cream and salsa for dipping. You can also add a fresh salad or some guacamole for extra flavor and freshness.
how to store 30 Minute Loaded Steak Quesadillas
If you have leftovers, let them cool down first. Then, store the quesadillas in an airtight container in the fridge. They should stay good for about 2-3 days. You can reheat them in a skillet or microwave when you’re ready to eat again.
tips to make 30 Minute Loaded Steak Quesadillas
- Make sure your skillet is hot before adding the tortillas; this helps them get crispy.
- Don’t overload the tortillas; too much filling can make them hard to fold and cook.
- Feel free to add any other veggies you like, such as mushrooms or spinach.
variation
You can switch out the steak for chicken or shrimp if you prefer. Vegetarian options can include beans or extra vegetables. You can also experiment with different types of cheese for varied flavors.
FAQs
Q: Can I use leftover steak for this recipe?
A: Yes! Leftover steak works perfectly in quesadillas and adds great flavor.
Q: How can I make these quesadillas spicier?
A: You can add sliced jalapeños or a dash of hot sauce to the filling for extra heat.
Q: Can I freeze cooked quesadillas?
A: Yes, you can freeze them. Just make sure to wrap them tightly and store them in a freezer-safe bag. They can be reheated directly from frozen.
Loaded Steak Quesadillas
Ingredients
Main Ingredients
- 4 pieces Flour tortillas For wrapping the filling
- 2 cups Cooked steak, sliced or shredded Leftover steak can be used
- 1 cup Shredded cheese (cheddar or Mexican blend) For topping the quesadillas
- 1 cup Bell peppers, sliced Add color and flavor
- 1 medium Onion, sliced For sautéing with other veggies
- 1 teaspoon Spices (cumin, paprika, salt, pepper) Adjust spices to taste
- 1 tablespoon Olive oil or cooking spray For sautéing veggies
- as needed Sour cream, for serving Optional topping for serving
- as needed Salsa, for serving Optional topping for serving
Instructions
Preparation
- Heat a skillet over medium heat and add a little olive oil.
- Sauté bell peppers and onions until softened.
- Add the cooked steak and spices, stirring to combine.
Cooking
- Place a flour tortilla in the skillet and top half with the steak mixture and shredded cheese.
- Fold the tortilla over and cook until golden brown and the cheese has melted, about 3-4 minutes per side.
- Remove from the skillet and repeat with remaining tortillas.
Serving
- Serve hot with sour cream and salsa.