Steak Quesadilla
These steak quesadillas are crispy on the outside, juicy and flavorful on the inside, and loaded with tender steak, fajita vegetables, and melted cheese. Finished with a creamy jalapeño honey sauce that adds the perfect sweet heat, this easy recipe is weeknight magic because you get big flavor without the fuss.
Servings: 4
Calories: 519kcal
Ingredients
For the steak:
- 1 lb flank steak thinly sliced against the grain
- 2 tsp Steak Seasoning click for my recipe
For the quesadillas:
- 4 tortillas flour or almond flour
- 1 ½ cups Monterey Jack cheese shredded
- ½ cup sharp cheddar cheese shredded
- ½ Red Onion thinly sliced
- ½ Red Bell Peppers sliced thin
- 1 tbsp Butter unsalted, for crisping
For the Creamy Jalapeno Honey Sauce
- ½ Sour Cream
- 1 tbsp honey
- 1 jalapeno finely minced, seeds removed
- 1 tbsp lime juice
- 1/8 tsp Natural Ancient Sea Salt just a pinch
Instructions
- Season the Steak: In a bowl, toss sliced steak with the steak seasoning. Let it sit for 10-15 minutes
- Cook the steak: Heat a large cast-iron skillet over medium-high heat. Add the steak in a single layer and cook for about 2-3 minutes per side until nicely browned and just cooked through. Remove from the pan and set the steak aside.
- In the same skillet, add the red onion and bell pepper.
- Saute the vegetables: quickly for 2-3 minutes until slightly softened but still colorful.
- Wipe out the pan and lower the heat to medium. Spread a little butter in the pan. Lay out a tortilla.
- Build the Quesadilla: Sprinkle cheese, add steak, veggies, and a little more cheese.
- Top with another tortilla.
- Cook 2-3 minutes per side until golden brown and crispy. Repeat with the remaining tortillas.
- Make the sauce: In a small bowl or blender cup, combine the sour cream, honey, jalapeno, lime juice, and salt. Taste and adjust.
- Slice and serve. Let it rest for a minute. Slice into wedges and drizzle with that creamy jalapeno honey sauce.
Notes
- Slice the steak thin: Thinner slices make the steak more tender.
- Don’t overcrowd the pan: Cook the steak in a single layer so it browns instead of steaming.
- Press the quesadilla lightly: This helps the tortillas crisp and the cheese melt evenly.
- Serve the sauce on the side: Great if some people prefer less heat.
Nutrition
Calories: 519kcal | Carbohydrates: 23g | Protein: 41g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 725mg | Potassium: 544mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1088IU | Vitamin C: 25mg | Calcium: 500mg | Iron: 4mg
