Loaded Steak Quesadillas

Loaded Steak Quesadillas are a tantalizing fusion of Mexican and American flavors, offering a hearty and indulgent meal. The recipe begins with selecting the perfect steak, usually a tender cut like sirloin or ribeye, which is seasoned generously with a blend of spices like cumin, chili powder, garlic powder, and a touch of smoked paprika for depth. This steak is then grilled or pan-seared to achieve a beautiful crust while maintaining a juicy interior.

Once the steak is cooked to your liking, typically medium-rare to medium, it’s thinly sliced or chopped into bite-sized pieces. This ensures that each bite of the quesadilla has a perfect balance of meat, cheese, and other fillings.

The base of the quesadilla is a large, flour tortilla, chosen for its ability to hold a substantial amount of filling without tearing. The tortilla is lightly toasted on one side in a skillet, then flipped. A generous layer of cheese, often a mix of melting cheeses like Monterey Jack and cheddar, is spread over the warm surface. This cheese acts as a delicious glue, binding the fillings to the tortilla.

On top of the cheese, the sliced steak is distributed evenly. The ‘loaded’ aspect comes into play here, as additional ingredients are added for flavor and texture. These often include sautéed onions and bell peppers, adding a sweet and slightly charred flavor. For a hint of freshness and a pop of color, diced tomatoes and a scattering of cilantro can be included. Some versions might include black beans or corn for an extra layer of texture and flavor.

Another tortilla is placed on top, and the quesadilla is carefully flipped to ensure even cooking and a crispy exterior on both sides. The goal is to achieve a golden-brown color on the tortillas while ensuring the cheese is perfectly melted and gooey, encapsulating the steak and vegetable mixture.

Once cooked, the quesadilla is cut into wedges, resembling a pie or a pizza. It’s commonly served with a range of condiments and sides that enhance its flavors. A dollop of sour cream adds a creamy tang, while guacamole provides a cool, creamy contrast to the rich, savory fillings. Salsa, either fresh pico de gallo or a cooked variety, offers a juicy and slightly acidic element that cuts through the richness of the cheese and steak.

Loaded Steak Quesadillas are not only a feast for the taste buds but also a visual delight, with the melty cheese, vibrant vegetables, and succulent steak creating an appetizing array of colors and textures. It’s a dish that’s equally popular as a hearty lunch, a casual dinner, or even as a shareable appetizer during gatherings. The combination of flavors and textures – the spiciness of the steak, the creaminess of the cheese, the sweetness of the grilled vegetables, and the fresh accents from the herbs and condiments – makes it a universally loved dish that’s both comforting and indulgent.


To make the quesadillas, you’ll need:

  • 4 large flour tortillas.
  • 2 C.Of Mexican-Cheese Blend.
  • 1/2 C.Of drained fire-roasted corn kernels.
  • 1/2 C.Of cherry tomatoes, thinly sliced
  • 1/2 C.Of black beans.
  • A small diced avocado.
  • Limes wedges+ fresh minced cilantro, for garnish


  • 1lb/500g Of sirloin steak.
  • 1 TSP.Of ancho chili powder.
  • 1/2 TSP.Of paprika.
  • 1/4 TSP.Of onion powder.
  • 1/4 TSP.Of ground Mexican oregano.
  • 1/4 TSP.Of sea salt.
  • 1/4 TSP.Of cumin.
  • 1/4 TSP.Of garlic powder.
  • 1/4 TSP.Of cayenne pepper.


Step 1:I preheated the furnace to 450 degrees F. With a piece of parchment paper, I prepared a baking dish.
Step 2:I mixed all the spices and salt together in a small bowl to make the steak. I covered the steak generously with the seasoning combination.
Step 3:I heated two tablespoons of olive oil over medium-high heat in a large skillet. No longer than 3 minutes per side of sear beef.
Step 4:I removed from heat when prepping quesadillas and let rest for 5 minutes.
Step 5:On the prepared dish, I put 2 tortillas and I sprinkled each one with 1/2 cup of cheese.
I placed the tomatoes, black beans, corn, and avocado on top.
Step 6:I sliced the steak thinly against the grain. On top of the filled tortillas, I put the slices.
Step 7:I sprinkled all quesadillas equally with the remainder of the cheese and top with the remaining tortillas.
Step 8:I baked for 10 minutes in the oven till the cheese is melted and the tortillas are cooked up.
Step 9:I removed them and sliced them before they cooled.
Step 10:I served with lime wedges, sour cream, and guacamole, and I topped with the fresh cilantro.

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