Why Make This Recipe
Cheese-Crusted Steak Quesadillas are a delicious way to enjoy steak with a cheesy twist. This recipe combines the savory taste of skirt steak with soft tortillas and gooey cheese, making it a perfect meal for family dinners or casual gatherings. The addition of sautéed bell peppers and onions adds a nice crunch and flavor, while the chipotle lime mayo gives it a zesty kick. It’s easy to prepare and guarantees satisfaction with every bite.
How to Make Cheese-Crusted Steak Quesadillas
Ingredients
- 1 pound skirt steak
- 1 teaspoon sea salt
- 1 cup shredded cheese (cheddar or mozzarella)
- 4 large flour tortillas
- 1 cup sautéed bell peppers and onions
- 1/2 cup chipotle lime mayo
Directions
- Season the skirt steak with sea salt. Grill or pan-sear it until cooked to your liking. After cooking, let the steak rest for a few minutes, then slice it thin.
- Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle half of the cheese on one half of the tortilla.
- Add a portion of the sliced steak on top of the cheese. Then, add the sautéed veggies and a drizzle of chipotle lime mayo.
- Fold the tortilla over to cover the filling. Cook until the cheese melts and the tortilla is golden brown, about 2-3 minutes on each side.
- Repeat the process with the remaining tortillas and ingredients. Once done, slice into wedges and serve hot.
How to Serve Cheese-Crusted Steak Quesadillas
Serve the quesadillas hot with extra chipotle lime mayo on the side for dipping. You can also add some fresh guacamole, salsa, or a side salad to create a complete meal. These quesadillas are perfect for parties, game nights, or a fun family dinner.
How to Store Cheese-Crusted Steak Quesadillas
If you have leftovers, let the quesadillas cool, then wrap them in aluminum foil or place them in an airtight container. Store in the fridge for up to 3 days. When ready to eat, reheat them in a skillet or oven until heated through.
Tips to Make Cheese-Crusted Steak Quesadillas
- Make sure not to overcook the skirt steak to keep it tender.
- You can customize the veggies according to your taste. Try adding mushrooms, spinach, or jalapeños for a different flavor.
- If you want extra cheesy quesadillas, mix different kinds of cheese for added flavor.
- Use medium heat when cooking the quesadillas to avoid burning the tortillas while ensuring the cheese melts perfectly.
Variation
For a healthier option, use whole wheat tortillas and leaner cuts of steak. You can also substitute the steak with grilled chicken or black beans for a meatless version.
FAQs
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time. Just store it in the fridge and assemble the quesadillas when you’re ready to cook.
What can I use instead of chipotle lime mayo?
If you don’t have chipotle lime mayo, you can mix regular mayo with lime juice and a bit of cayenne pepper or hot sauce for some heat.
Can I freeze cheese-crusted steak quesadillas?
Yes, you can freeze the assembled but uncooked quesadillas. Wrap them tightly in plastic wrap and store them in a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
Cheese-Crusted Steak Quesadillas
Ingredients
Main Ingredients
- 1 pound skirt steak Seasoned with sea salt.
- 1 teaspoon sea salt For seasoning the steak.
- 1 cup shredded cheese (cheddar or mozzarella) Use your preferred type.
- 4 large flour tortillas
- 1 cup sautéed bell peppers and onions Provides flavor and crunch.
- 1/2 cup chipotle lime mayo For a zesty kick.
Instructions
Preparation
- Season the skirt steak with sea salt and grill or pan-sear it until cooked to your liking.
- Let the steak rest for a few minutes, then slice it thin.
Cooking
- Heat a skillet over medium heat and place a tortilla in the skillet.
- Sprinkle half of the cheese on one half of the tortilla.
- Add sliced steak on top of the cheese, followed by sautéed veggies and a drizzle of chipotle lime mayo.
- Fold the tortilla over to cover the filling.
- Cook until the cheese melts and the tortilla is golden brown, about 2-3 minutes on each side.
- Repeat with remaining tortillas and ingredients, then slice into wedges and serve hot.