Description
Indulge in these hearty Steak and Cheese Quesadillas, combining tender, flavorful steak with melted cheddar and Monterey Jack cheeses inside crispy flour tortillas. Perfect for a satisfying lunch or dinner, they can be customized with spinach, jalapeños for heat, and served with optional steak sauce, guacamole, sour cream, or salsa for extra flavor.
Ingredients
Scale
Quesadilla Filling
- 1 tablespoon Olive or Vegetable Oil (Optional for sautéing)
- 1 cup Chopped Red Onion (Substitute with shallots for a milder taste)
- To taste Kosher Salt & Pepper (For seasoning)
- 1 cup Chopped Spinach (Can be replaced with other leafy greens like kale)
- 1 tablespoon Minced Jalapeño (Omit for a milder version)
- 2 cups Cooked Steak (thinly sliced, roughly chopped) (Can swap with leftover roast beef or chicken)
- 1 tablespoon Unsalted Butter (Use olive oil for a dairy-free option)
- 2 cups Cheese (cheddar and Monterey Jack combo) (Substitute with pepper jack for spiciness or any favorite melting cheese)
Tortillas
- 4 8-inch Flour Tortillas (Can use corn tortillas for a gluten-free version)
Optional Condiments
- Steak Sauce
- Guacamole
- Sour Cream
- Salsa
Instructions
- Prepare the Filling: Heat the olive or vegetable oil in a skillet over medium heat. Add the chopped red onion and sauté until translucent and soft, about 3-4 minutes. Season with kosher salt and pepper to taste. Add the chopped spinach and minced jalapeño, and cook until the spinach wilts, approximately 2 minutes.
- Add the Steak: Stir in the cooked, thinly sliced steak to the sautéed vegetables. Mix well and heat through, cooking for another 2-3 minutes. Remove from heat and set aside.
- Assemble the Quesadillas: Spread a light layer of butter or olive oil on one side of each tortilla. Place a tortilla buttered side down in a clean skillet over medium heat. Sprinkle about half a cup of the cheese evenly over the tortilla, followed by a generous portion of the steak and vegetable filling. Top with another half cup of cheese to help bind, then place another tortilla on top, buttered side up.
- Cook the Quesadilla: Cook the quesadilla for 3-4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla with a spatula and cook the other side for an additional 3-4 minutes until golden brown and cheese is fully melted.
- Slice and Serve: Remove the quesadilla from the skillet and let it rest for a minute before slicing into quarters. Serve warm with optional steak sauce, guacamole, sour cream, and salsa on the side for dipping.
Notes
- Substitute shallots for red onion for a milder flavor.
- Use kale or other leafy greens if spinach is not available.
- Omit jalapeño or reduce quantity to tone down heat.
- Use corn tortillas instead of flour for a gluten-free option.
- For a dairy-free version, replace butter with olive oil and choose dairy-free cheese.
- Leftover roast beef or chicken can be used in place of steak.
- Adjust seasoning with salt and pepper to your taste.
