Beef Steak Quesadillas Recipes

STEAK QUESADILLAS: LEFTOVER MAKEOVER

Steps:

• While steak is still cold from the refrigerator, chop it into very small bite sized pieces. Remove any extra fatty pieces.
• Heat a small skillet and drizzle the pan with olive oil. Heat the chopped steak thoroughly and lightly season with granulated garlic and chili powder.
• Gather your tortillas, cheese, and guacamole. Lay out your tortillas on a cutting board or sheet pan, and make a little assembly line. Layer one half of each tortilla with cheese and the other half with guacamole. Then add a few spoonfuls of meat to each one. Fold in half and set aside.
• Heat a large pan or griddle. Once the pan is hot, lay your folded quesadillas in the hot pan and let cook until the first side is golden brown and the cheese has just begun to melt. Turn it over and brown the other side. Cut into pieces and serve with a healthy side of sour cream.

STEAK QUESADILLAS

Steps:

• In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

PHILLY CHEESESTEAK QUESADILLA RECIPE

Steps:

• In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
• Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
• Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
• Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
• Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

BEEF QUESADILLAS

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
• Cook on high heat for roughly 3 minutes each side, for medium-rare.
• Let the steak rest for 10 minutes.
• While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
• Slice the steak into strips.
• Mix the steak into the pepper mix. Remove from heat and set aside.
• In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden.
• Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
• Serve immediately with sour cream, salsa, and guacamole.
• Enjoy!

STEAK QUESADILLAS

Steps:

• Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
• Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
• If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
• Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
• Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
• Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
• Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!

HOW TO MAKE STEAK QUESADILLAS

Steps:

• Prepare ingredients: Dice peppers and onion. Season steak with 1/2 teaspoon of the sea salt and sprinkle with garlic powder and cumin.
• Heat olive oil in a large nonstick pan over medium heat. Add peppers and onion to pan and season with 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, until vegetables have softened. Set aside and wipe out pan with paper towel.
• Add remaining 1 teaspoon of olive oil to pan and when hot, add steak to pan. Cook until desired doneness, which will depend on cut of steak. I cooked my shaved beef steak for about 2 minutes per side. Set aside and let rest for 5 minutes.
• Assemble quesadillas. In large skillet over medium heat, layer in the following order: bottom tortilla, 1/3 cup shredded cheese, 2/3 cup pepper mixture, 1/2 cup steak, 1/3 cup shredded cheese, and top tortilla.
• Cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
• Cut into wedges and serve with toppings. (See topping ideas in post or below)

PHILLY CHEESESTEAK QUESADILLAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

RACH'S STEAK QUESADILLAS = TONIGHT'S TEX-MEX MEAL

Steps:

• Freeze the steaks until slightly firm, about 5 minutes
• Heat a large cast-iron skillet over medium-high to high
• In 2 medium bowls, divide the chiles, red onion, and half the lime juice
• Add a quarter of the grated garlic to each bowl; season with salt
• Let stand for a few minutes
• To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo
• In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole
• Thinly slice the steaks against the grain; season with salt, pepper, and the spices
• Add 2 tablespoons oil, two turns of the pan, to the skillet
• Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes
• Turn the beef over and cook until browned, about 2 minutes more
• Transfer to a plate
• Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet
• Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes
• Add the remaining garlic and lime juice; season with salt and pepper
• Mix in the beef and remove from heat
• Heat a nonstick skillet over medium
• Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down
• Scatter a quarter of the cheese on top
• Arrange about a quarter of the beef and vegetables on 1 side of the tortilla
• Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side
• Repeat with the remaining tortillas, cheese, beef, and vegetables
• Cut the quesadillas into wedges
• Serve with the crema, guacamole, and pico

RIB-EYE QUESADILLAS

Steps:

• For the steak and marinade: Add the orange juice, soy sauce, cumin, salt, garlic, lemon juice, chipotle, 1/2 cup of the olive oil and some black pepper to a food processor and blend until smooth and combined.
• Put the steaks into a resealable plastic bag and pour the marinade over. Seal the bag and massage the marinade into the steaks to ensure they are totally coated. Marinate, refrigerated, for as long as it takes to roast the chiles and get the other ingredients ready for the quesadillas.
• For the roasted poblano chiles: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise and scrape out the seeds and membranes, then slice into strips.
• Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Remove the steaks from the marinade and turn the heat to medium low. Grill for 5 to 6 minutes each side for medium rare. Let the steaks rest for 5 minutes, then slice.
• For the quesadillas: Build the quesadillas by laying some cheese on 6 of the tortillas, then some slices of steak and some of the poblano chile strips. Sprinkle with the tomato and onion. Top with a little more grated cheese and then place the remaining tortillas on top.
• Melt 1/2 tablespoon of butter in a clean skillet over medium heat and lay a quesadilla in the skillet. Cook until golden on the bottom, 3 to 4 minutes. Carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden, 3 to 4 minutes. Repeat with the remaining quesadillas.
• To serve: Cut the quesadillas into wedges and top with pico de gallo and salsa if desired.

BEEF STEAK QUESADILLAS

Steps:

• Warm a griddle pan over medium-high heat
• Drizzle the meat with a little olive oil and rub over the taco seasoning. Fry the steak for 2-3 minutes on each side (for medium) or cook until your liking. Remove from pan, set aside and cover loosely with foil to rest for 10 minutes. Thinly slice
• Clean the pan and warm again over a medium heat
• Top one side of each tortilla with the salsa, coriander, sliced beef and cheese. Flip top of the unfilled side over the filling to create a semi-circle
• Gently cook prepared quesadillas in warmed frypan, for 1-2 minutes then carefully turn once to cook the other side
• Serve with a dollop sour cream, avocado and extra coriander, if desired

SOUTHWEST STEAK QUESADILLAS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

STEAK FAJITA QUESADILLAS

Steps:

• In a large, non-stick skillet over medium - high heat, melt one tablespoon of the butter. Add the shaved steak and cook, stirring often, until no longer pink. Remove the steak from the pan, leaving behind the juices.
• Over medium heat, add a second tablespoon of butter and melt. Add the garlic and cook, stirring often, until fragrant, about one minute.
• Add the tomato paste, chili powder, sugar, smoked paprika, red pepper flakes and salt. Cook, stirring often, for an additional minute.
• Stir in the beer and cook for a couple of minutes until smooth. Return the steak to the pan with the sauce and stir to combine and cook for a few minutes until heated through.
• Remove the steak for the pan, leaving the juices behind. Add the onions and peppers. Cook over medium heat, stirring often, until they are softened, about 6 - 8 minutes.
• Remove the peppers and onions. Add a bit of butter to the skillet and place a flour tortilla in the skillet on top of the melted butter. Layer half the tortilla with cheese, steak, peppers and onions and sliced jalapeños. Fold the tortilla in half. Grill on both sides until cheese is melted. Repeat with all four tortillas.

STEAK QUESADILLAS

Steps:

• In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
• Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper.
• In a 10-inch skillet, heat 1 t oil over high.
• Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
• Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds.
• Brush one side of each tortilla with remaining 2 teaspoons oil.
• Place 1 tortilla, oiled side down, on each of two baking sheets.
• Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
• Top with remaining tortillas, oiled side up.
• Press lightly to seal.
• Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
• Transfer to a cutting board; cut each quesadilla into 6 triangles.
• Serve with black bean salsa and sour cream.

CHEESESTEAK QUESADILLAS

Steps:

• Set a large cast iron skillet over high heat. Pat steaks dry with a paper towel and season well on both sides with salt and pepper. Add 2 tablespoons avocado oil to the pan and allow to get hot. Carefully add the steaks to the hot pan-they should sizzle furiously! Cook until nicely browned on the underside, about 3 minutes. Flip. Add 2 tablespoons of butter and allow to melt. Baste the hot butter on top of the steak with a spoon. Cook to desired doneness-I like mine at about 135ºF, which is medium-rare. Remove to a plate, cover with another plate, and allow to rest for at least 10 minutes. Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. Add remaining tablespoon of avocado oil. Add onions and cook until starting to get tender, about 5 minutes. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 minutes. Remove to a plate and wipe out the pan.Assemble a quesadilla on a cutting board: Put down a tortilla and then put down 1/4 of the slices of cheese, peppers, and steak, in that order. Put another tortilla on top. Meanwhile, heat the now-clean cast iron skillet over high heat. Add a tablespoon of butter and melt. Carefully transfer the quesadilla to the pan and immediately turn the heat down to medium-low. Cook until the underside is a nice golden brown, about 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes. Repeat with remaining ingredients. Serve hot.

GRILLED STEAK QUESADILLAS

Steps:

• Season and grill steak to desired doneness (I like to season with Montreal Steak Seasoning). Slice into thin strips.
• Place on tortilla, add cheese and green onion, fold over.
• Spray each side of quesadilla with cooking spray, then grill for abour 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks.
• Serve immediately with salsa and sour cream.