Steak Quesadillas are a quick and flavorful dinner idea made with taco-seasoned steak strips, onions and peppers, and of course, melty Monterrey Jack cheese! And, it all comes together in a perfectly toasty flour tortilla!
Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a ¼" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 ½ minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
Carefully, place 1 flour tortilla on the pan and scatter about a ¼ cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
To make slicing the steak easier, place it in the freezer for 15 minutes before cutting into.
The Anthony Kitchen