Steak & Cheese Quesadillas

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the sliced steak along with garlic powder, chili powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the meat is browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, sauté the onions and green bell pepper for about 5 minutes, until they soften and develop a slight char. Remove from heat.
3. Lay each tortilla flat. On one half of the tortilla, layer cooked steak, sautéed veggies, and about 1/2 cup of shredded cheese. Fold the tortilla over into a half-moon shape.
4. Heat a clean skillet over medium heat and melt a little butter or add oil. Cook each quesadilla for 2–3 minutes per side, pressing slightly with a spatula, until the outside is golden brown and the cheese is melted.
5. Remove from pan, let rest for a minute, then cut each quesadilla into wedges. Serve hot with your favorite dips.

Variations :

• Spicy Upgrade: Add sliced jalapeños or hot sauce to the filling for extra heat.
• Veggie Boost: Include mushrooms, corn, or spinach for more variety.
• Cheese Lovers’ Mix: Combine cheddar with Monterey Jack, mozzarella, or pepper jack for deeper flavor.
• Southwest Style: Spread a thin layer of refried beans on the tortilla before adding the filling.
• Mini Quesadillas: Use smaller tortillas to make snack-sized versions for parties or lunchboxes.

Tips :

• Marinate the steak briefly with lime juice, soy sauce, and garlic for added flavor before cooking.
• Use pre-cooked steak slices (like leftover grilled steak) to cut down prep time.
• Brush tortillas with garlic butter before toasting for a golden, flavorful crust.
• Avoid overfilling; too much filling makes them harder to flip and cook evenly.
• Serve with cool dips like sour cream or guac to balance the warm, cheesy filling.

These Steak & Cheese Quesadillas are the kind of recipe that quickly becomes a favorite—quick to make, satisfying to eat, and easy to customize for every palate.