Loaded Steak Quesadillas are a mouthwatering fusion of Mexican-inspired flavors and hearty steak, making them a popular choice for both casual dining and special occasions. The recipe begins with the preparation of the steak, which is often a tender and flavorful cut like sirloin or flank steak. This steak is usually marinated in a blend of spices and ingredients like garlic, cumin, chili powder, lime juice, and olive oil. The marinade not only tenderizes the steak but also infuses it with a robust flavor profile that complements the other components of the dish.
Once marinated, the steak is grilled or pan-seared to the desired level of doneness, often aiming for a juicy medium-rare to medium. After cooking, the steak is rested to allow the juices to redistribute, then sliced into thin strips or bite-sized pieces, making it easier to incorporate into the quesadillas.
The base of the quesadillas is typically large flour tortillas, chosen for their soft texture and ability to hold a generous amount of filling without tearing. Each tortilla is layered with a combination of cheeses, such as cheddar and Monterey Jack, which offer both a sharp and mild flavor and melt beautifully. The cheese not only adds richness and depth but also acts as a ‘glue’ to hold the quesadillas together.
Alongside the cheese, the steak is arranged on the tortilla, and additional ingredients are added to create the ‘loaded’ aspect of the dish. These can include sautéed onions and bell peppers, which add sweetness and a slight crunch, as well as other elements like chopped tomatoes, corn, black beans, or jalapeños for a spicy kick. Some versions also include a layer of refried beans for extra heartiness.
Once assembled, the quesadillas are cooked on a griddle or in a skillet. The goal is to achieve a golden-brown exterior with a crispy texture, while also ensuring the cheese inside is fully melted and the fillings are heated through. The quesadillas are often cooked one at a time and then cut into wedges, making them ideal for sharing.
Loaded Steak Quesadillas are typically served with a variety of accompaniments such as sour cream, guacamole, salsa, or pico de gallo. These not only add flavor but also provide a creamy or acidic element to balance the richness of the cheese and steak. The combination of tender, flavorful steak, melted cheese, and the various fillings, all encased in a crispy tortilla, makes for a satisfying and indulgent meal that’s both easy to make and a pleasure to eat.
Ingredients
- 1lb.Sirloin steak
- 1tsp.Chili powder
- ½tsp.Paprika
- ¼tsp.Cumin
- ¼tsp.Oregano
- ¼tsp.Garlic powder
- ¼tsp.Onion powder
- ¼tsp.Salt
- 4 Large flour tortillas
- 2C.Taco blend shredded cheese
- ½C.Cherry tomatoes sliced
- ½C.Fire roasted corn drained
- ½C.Black beans rinsed and drained
- ½Avocado diced
- Lime juice and chopped cilantro for garnish
How To Make Loaded Steak Quesadillas
- Preheat the oven to 425 degrees.
- In a small bowl, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder and salt.
- Season the steak with the spice mixture.
- Heat some oil in a skillet over medium high heat and cook the steak until done to your liking. Let rest, and then cut into pieces.
- Lay two large flour tortillas on a lined baking sheet, and top with ½ cup of cheese each.
- Evenly spread the steak over the two tortillas.
- Top the tortillas with the beans, corn, tomatoes and avocado.
- Sprinkle the remaining cheese on top of the tortillas.
- Place two large tortillas on top of each quesadilla.
- Bake for 8-10 minutes.
- Slice and serve garnished with fresh lime juice and cilantro.
