Randy Chandler
Steak cheese quesadillas are a delicious meal that can be made with leftover steak or cooked steak. The steak is usually seasoned with salt, pepper, garlic powder, onion powder, and cumin, and cooked with olive oil in a skillet. The steak is then placed on a tortilla with shredded cheese, such as Monterey Jack, mozzarella, or cheddar, and other toppings such as onions, peppers, and salsa. The quesadilla is then cooked on a skillet or in the oven until the tortilla is golden brown and the cheese is melted. It can be served with dips such as sour cream, guacamole, and salsa.
| Characteristics | Values |
|---|---|
| Steak | Flank steak, skirt steak, ribeye, New York strip, chuck eye, sirloin, top round |
| Cheese | Monterey Jack, mozzarella, cheddar, Oaxaca, Chihuahua, Colby Jack, Pepper Jack |
| Other ingredients | Onions, peppers, cilantro, jalapenos, lime juice, mayonnaise, sour cream, salsa, guacamole |
| Seasoning | Salt, pepper, garlic powder, onion powder, cumin, taco seasoning, steak seasoning |
| Cooking method | Skillet, oven, air fryer, griddle, stove top |
| Cooking temperature | Medium heat, 400°F, 350°F, 3-5 minutes |
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What You'll Learn
Choosing the right steak
Steak quesadillas are a delicious and easy meal to make, and choosing the right steak is an important step in the process. Here are some tips and suggestions for selecting the perfect steak for your quesadillas:
Types of Steak
When it comes to choosing the type of steak for your quesadillas, there are a few options to consider. Some popular choices include:
- Flank steak
- Skirt steak
- Ribeye
- Sirloin
- New York strip
- Chuck eye
These cuts of steak are ideal for quesadillas because they have great flavour and can be sliced thinly, ensuring the meat is tender and easy to bite into.
Amount of Steak
The amount of steak you need will depend on the number of quesadillas you plan to make and your personal preference for meat-to-filling ratio. As a general guideline, one pound of steak is a good starting point for making a batch of quesadillas.
Pre-Cooked or Leftover Steak
You can absolutely use pre-cooked or leftover steak for your quesadillas. This is a great option if you have some steak in the fridge that you want to use up. Just slice it thinly and toss it with your desired seasonings before adding it to your quesadillas.
Fresh Steak
If you're cooking steak specifically for your quesadillas, it's important to cook it to your desired doneness and let it rest before slicing. This will ensure your steak is juicy and tender. Season your steak with a blend of salt, pepper, garlic powder, onion powder, and cumin for a tasty flavour profile.
Slicing the Steak
Regardless of whether you're using fresh or pre-cooked steak, it's important to slice the steak thinly and against the grain. This will ensure your steak is tender and easy to bite through when it's in your quesadilla.
In summary, choosing the right steak for your quesadillas comes down to personal preference, but following these tips will help ensure your steak is tasty, tender, and the perfect complement to the other ingredients in your quesadillas.
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Picking the perfect cheese
Monterey Jack is a popular choice for steak quesadillas due to its creamy flavour and the way it melts. It's a good melting cheese and pairs well with other cheeses, such as cheddar, which has a sharper flavour. Cheddar is a versatile option and can be purchased pre-shredded, which is a convenient option. Mozzarella is another popular cheese for quesadillas, and it pairs well with Monterey Jack. It has a milder flavour and melts well, contributing to the gooey, stringy texture that is desired in a quesadilla.
If you're looking for something a little more special, Oaxaca or Chihuahua cheese is recommended for the ultimate steak quesadilla experience. These cheeses melt smoothly and are known for creating the perfect cheese pull.
When preparing your quesadilla, it is best to shred your own cheese from a block. Pre-shredded cheese has a coating that prevents it from clumping, but this can hinder its melting capabilities. Shredding your own cheese will ensure a smoother, gooier melt.
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Slicing and seasoning the steak
Slicing the steak is an important step in making steak quesadillas. It is recommended to slice the steak thinly, against the grain, to maximize its tenderness. This technique also helps to make the steak more tender and less chewy. If you are new to this, look for the lines running through the meat and slice across them, rather than with them.
For seasoning, you can use a variety of spices and herbs to enhance the flavor of the steak. Some common options include salt, pepper, garlic powder, onion powder, and cumin. You can also try other seasonings like Montreal steak seasoning or your own custom blend. Additionally, you can create a marinade for the steak by combining olive oil, steak seasoning, minced garlic, lime juice, and soy sauce. Allow the steak to sit in this mixture for a few hours in the refrigerator before cooking.
Another option is to use pre-made taco seasoning, which you can toss the steak slices in before assembling the quesadillas. This adds a flavorful kick to your meal.
When cooking the steak, season both sides generously and cook in a skillet over medium-high heat for about 4-8 minutes per side, depending on the thickness of the steak and your desired level of doneness. A well-cooked steak for quesadillas should be juicy and tender, providing a delicious contrast to the melted cheese and crispy tortilla.
Remember to let the steak rest after cooking before slicing it up for the quesadillas. This allows the juices to redistribute and ensures a more tender bite.
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Cooking the steak
To cook the steak for your quesadillas, you can use leftover steak or cook it from scratch. If you're cooking steak specifically for your quesadillas, you can use a single steak, such as ribeye, New York strip, or chuck eye.
If you're cooking from scratch, you can season the steak with salt, pepper, garlic powder, onion powder, and ground cumin on both sides. You can also add olive oil, lime juice, and soy sauce to the steak and let it sit in the refrigerator for a couple of hours to marinate.
When cooking the steak, heat a skillet over medium-high heat and add olive oil. Then, add the steak and cook for about 4-8 minutes on each side, depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, cook for about 3 minutes on each side or until the internal temperature reaches 120°F.
Once the steak is cooked to your desired level of doneness, remove it from the skillet and let it rest before slicing it into thin strips. If you're using leftover steak, simply slice it into thin strips before adding it to your quesadillas.
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Assembling the quesadillas
To assemble the quesadillas, you'll need some tortillas, shredded cheese, cooked steak, and any other fillings or toppings you desire. For a classic combination, you can use two types of shredded cheese—Monterey Jack and mozzarella. However, you can also use just one type of cheese or experiment with other varieties such as Oaxaca, Chihuahua, Colby Jack, Pepper Jack, or cheddar.
Start by placing a tortilla on a clean, flat surface. Spread your chosen cheese evenly across the tortilla, covering the entire surface. You can decide on the amount of cheese based on your preference, but typically, about 1/2 cup of shredded cheese is used for each quesadilla.
Next, add the cooked steak on top of the cheese. You can use leftover steak or cook it specifically for the quesadillas. If you're cooking the steak from scratch, season it with salt, pepper, garlic powder, onion powder, and cumin before cooking it in a skillet over medium-high heat to your desired doneness. For quesadillas, it's best to slice the steak thinly, about 1/8" thick, and against the grain to maximize tenderness.
At this point, you can also add any additional fillings or toppings of your choice. Sauteed onions, peppers, and jalapenos are popular choices that can add a nice kick of flavor. You can also sprinkle on some cilantro or chopped parsley for a fresh, herbal note. If you're feeling adventurous, you can even add a drizzle of garlic butter sauce or a squeeze of lime juice to take your quesadillas to the next level.
Finally, place another tortilla on top to create a sandwich-like structure. If desired, spread some garlic butter and sprinkle parmesan cheese on the top tortilla, adding another layer of flavor. Now your quesadilla is ready to be cooked!
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Frequently asked questions
Flank steak, skirt steak, ribeye, or sirloin are all good options.
Monterey Jack, mozzarella, Oaxaca, Chihuahua, Colby Jack, Pepper Jack, and cheddar are all great choices.
This depends on your preference. For a medium-rare steak, cook for about 3 minutes on each side until the internal temperature reaches 120°F. For a more well-done steak, cook for 4-8 minutes on each side.
