Steak Quesadillas









3 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon salt, divided

1/4 teaspoon black pepper

2 tablespoons adobo sauce

1 pound sirloin steak

1 sliced onion

1 sliced green pepper, cored

3 minced garlic cloves

2 cups shredded mozzarella cheese

8 6-8-inch flour tortillas

2 tablespoons butter for cooking

Lime juice for serving


In a bowl, mix 2 tablespoons olive oil, smoked paprika, chili powder, ground cumin, 1/2 teaspoon salt, black pepper, and adobo sauce. Add steak, toss to coat, and refrigerate covered for 30 minutes to 2 hours.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced green pepper, sliced onion, and sprinkle with 1/2 teaspoon salt. Sauté for 8 minutes, stirring until soft. Add minced garlic, stir for a minute, and set aside.

Cook the marinated steak in a skillet over medium heat, searing for 2-3 minutes per side until desired doneness (around 140 degrees F). Transfer to a cutting board and let it rest for juiciness.

Slice the steak into bite-sized pieces or strips.

Place a tortilla on a surface, add mozzarella, sautéed veggies, and sliced steak.

Add butter to a preheated skillet, place the filled tortilla, and fold in half. Cook until cheese melts and tortilla is golden brown (2-3 minutes per side).

Serve with preferred toppings like salsa, guacamole, sour cream, or chopped cilantro.

Drizzle with fresh lime juice if desired.




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