Ingredients:
For the Steak:
- 1 pound flank steak, skirt steak, or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (assorted colors)
- 1 cup diced red onion
- 1 cup sliced mushrooms
- 1/2 cup sliced jalapeƱos (optional for heat)
- 1/4 cup chopped fresh cilantro
- Sour cream, salsa, guacamole, for serving
Instructions:
For the Steak:
- In a bowl, combine the sliced steak with olive oil, chili powder, cumin, paprika, salt, and black pepper. Allow it to marinate for at least 15-30 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2-3 minutes per side or until cooked to your desired level of doneness. Remove from heat and set aside.
For the Quesadillas:
- Preheat a large skillet or griddle over medium heat.
- Place a tortilla on the skillet. Sprinkle a layer of Monterey Jack and cheddar cheese over half of the tortilla.
- Add a portion of the cooked steak, diced bell peppers, red onion, mushrooms, jalapeƱos (if using), and cilantro over the cheese.
- Fold the tortilla in half over the filling, pressing down gently.
- Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted, and the tortilla is golden brown and crispy.
- Repeat the process for the remaining tortillas and filling.
- Once cooked, remove the quesadillas from the skillet, and let them rest for a minute before slicing into wedges.
- Serve the loaded steak quesadillas with sour cream, salsa, guacamole, or your favorite dipping sauces.