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Steak Quesadillas Recipe

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4.1 from 37 reviews

This steak quesadilla recipe features tender marinated tri-tip steak cooked to perfection with sautéed poblano peppers and onions, layered with melted quesadilla cheese in warm flour tortillas. Perfectly balanced with fresh cilantro and lime wedges for a zesty finish, these quesadillas offer a flavorful Mexican-inspired meal that’s easy to prepare and ideal for lunch or dinner.

Ingredients

For the Steak Marinade

  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Main Ingredients

  • 1 lb tri tip steaks or similar, such as skirt or flap steak
  • 4 8″ diameter flour tortillas (uncooked tortillas strongly suggested, see notes)
  • 1 ½ cup white onion, diced (~1 medium onion per batch)
  • 1 cup diced poblano peppers (about 1 large poblano, see notes)
  • 10 oz shredded “quesadilla cheese” (blend of cheeses recommended, see notes)
  • ¼ cup fresh cilantro
  • Lime slices, for serving
  • Vegetable oil, for cooking peppers & onions
  • Spray oil, for cooking tortillas

Instructions

  1. Prepare the Marinade: In a bowl, whisk together lime juice, olive oil, Worcestershire sauce, salt, onion powder, paprika, chili powder, garlic powder, cumin, and black pepper until well combined to create a flavorful marinade for the steak.
  2. Marinate the Steak: Place the tri-tip steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover, and refrigerate for at least 1 hour, preferably 2-4 hours, allowing the flavors to penetrate the meat.
  3. Cook the Vegetables: Heat a skillet over medium heat and add vegetable oil. Sauté the diced white onions and poblano peppers until they are softened and lightly caramelized, approximately 7-10 minutes. Remove from heat and set aside.
  4. Cook the Steak: Preheat a grill or a heavy skillet over medium-high heat. Remove steak from marinade, letting excess drip off. Cook steak for about 4-6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Let steak rest for 5 minutes before slicing thinly against the grain.
  5. Assemble the Quesadillas: Spray a clean skillet with oil and heat over medium. Place one flour tortilla in the skillet and sprinkle half with shredded quesadilla cheese. Layer sliced steak and sautéed peppers and onions over the cheese, then sprinkle with fresh cilantro and additional cheese. Fold the tortilla over and press gently.
  6. Cook the Quesadillas: Cook each quesadilla for 3-4 minutes on each side or until the tortilla is golden brown and the cheese is melted, using a spatula to press down gently. Remove and keep warm. Repeat with remaining tortillas and filling.
  7. Serve: Cut quesadillas into wedges and serve with lime wedges on the side for squeezing over. Enjoy warm for best flavor and texture.

Notes

  • Using uncooked flour tortillas is recommended as they yield a better crisp when cooked compared to pre-cooked ones.
  • Quesadilla cheese is typically a blend of mild melting cheeses such as Monterey Jack and cheddar; you can substitute with mozzarella or pepper jack for more spice.
  • Poblano peppers offer mild heat and add a smoky flavor; for more heat, substitute with jalapeños or serranos.
  • Ensure the steak is sliced thinly against the grain for tenderness.
  • If grilling is not available, cooking steak in a cast-iron skillet or heavy pan yields great results.

Find it online: https://familydinnercooking.com/steak-quesadillas-recipe/