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Sizzling Steak and Cheese Quesadilla Smash
Indulge in our Sizzling Steak and Cheese Quesadilla Smash for a quick, flavor-packed dinner. Ready in 30 minutes, it's the ultimate comfort food treat!
Get ready for a flavor explosion with our Sizzling Steak and Cheese Quesadilla Smash! This indulgent dish is a marriage of juicy, seared steak and gooey, melted cheese, all enveloped in a crispy tortilla that’s smashed for a fantastic texture. If you’re a fan of hearty, comfort food classics with a twist, this recipe is your ticket to a satisfying dinner that doesn’t skimp on deliciousness.
Why is this recipe worth the splurge, you ask? It’s simple: the perfect sear on the steak brings out a deep, savory flavor, while the combination of melted cheeses creates an irresistible creamy texture. Plus, the quick cooking method means you can enjoy this indulgent meal without spending all night in the kitchen. Whether you’re cooking for one or serving a hungry family, these quesadillas will have everyone reaching for seconds!
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mexican
Indulge in our Sizzling Steak and Cheese Quesadilla Smash for a quick, flavor-packed dinner. Ready in 30 minutes, it's the ultimate comfort food treat!
Ingredients
- • flank steak: 1 pound, thinly sliced
- • olive oil: 2 tablespoons
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • cheddar cheese: 1 cup, shredded
- • Monterey Jack cheese: 1 cup, shredded
- • flour tortillas: 4 large
- • butter: 2 tablespoons
- • sour cream: 1/2 cup (for serving)
- • fresh salsa: 1/2 cup (for serving)
- • fresh cilantro: 1/4 cup, chopped (optional)
Instructions
- 1 Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the thinly sliced flank steak. Sauté the steak for 4-5 minutes until well browned and cooked to your preference. Remove the steak from the skillet and set aside.
- 2 In the same skillet, lower the heat to medium and add the remaining olive oil. Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the steak strips and toss to coat evenly.
- 3 Lay a tortilla flat and sprinkle half of it with an even layer of cheddar and Monterey Jack cheeses. Add a generous portion of the cooked steak on top of the cheese. Fold the tortilla in half to encase the filling.
- 4 In a clean skillet, melt 1 tablespoon of butter over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted. Repeat with the remaining tortillas, adding more butter as needed.
- 5 Once all quesadillas are cooked, use a spatula to gently press down on each for the ultimate 'smash' effect, enhancing the texture contrast. Slice into wedges and serve hot with a side of sour cream, fresh salsa, and a sprinkle of cilantro if desired.
Serving Suggestions
- • These sizzling steak and cheese quesadillas are best enjoyed hot off the skillet, offering a gooey cheese pull and crispy exterior that’s hard to resist. Pair them with a refreshing side of guacamole or a simple green salad to balance the richness of the dish. For beverages, a cold margarita or a crisp, light beer would perfectly complement the spicy, cheesy flavors. For a family-friendly twist, consider serving these quesadillas with a side of tortilla chips and queso dip, allowing everyone to mix and match their favorite toppings. The combination of creamy, crunchy, and savory elements makes for a dinner that’s as fun to eat as it is delicious.
Storage Tips
To store leftovers, allow the quesadillas to cool to room temperature before wrapping them tightly in plastic wrap or aluminum foil. Place in an airtight container and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the quesadillas on a baking sheet for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side, ensuring a crispy exterior. Avoid microwaving, as this can result in a soggy texture.
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