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Are you looking for an easy, filling recipe that you can whip up in 30 minutes or less for dinner? Something with simple prep and minimal cleanup? Well, today I’ve got you covered! I needed a meal that was quick to make, satisfying, and wouldn’t leave my kitchen in chaos. And guess what?
Success!!! Meet these 30 Minute Loaded Steak Quesadillas 🥳.
Loaded, you ask? These steak quesadillas are packed with a pound of top sirloin, black beans, fire-roasted corn, cherry tomatoes, avocado, and of course, two layers of cheese. This level of deliciousness elevates the humble cheese quesadilla quite a bit, wouldn’t you agree? It’s the difference between a snack and a meal: “Instead of just a snack…I’m making steak quesadillas for DINNER!”
As for the steak, I took the easy route. No marinating or slow cooking required. Just a regular sirloin, coated in spices (Mexican spice blend for the win!) and quickly seared in a pan, no more than 3 minutes on each side. Slice it thinly against the grain, and that’s it! Layer it in your quesadilla and pop the whole thing in the oven.
Not a fan of rare steak? No worries! The steak is only quickly seared on the stove because it will cook more in the oven, reaching a medium-rare to medium range.
Why You’ll Love This Recipe
You’ll love this recipe because it’s quick, easy, and incredibly flavorful. The combination of tender steak, melty cheese, and fresh toppings makes for a delightful meal that feels indulgent but is surprisingly simple to prepare.
Kitchen Equipment You’ll Need
- Large skillet
- Baking sheet
- Parchment paper
- Small mixing bowl
- Knife and cutting board
Ingredients
For the Steak
- 3/4 – 1 lb sirloin steak
- 1 teaspoon ancho chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- 1/4 teaspoon salt
For the Quesadillas
- 4 large flour tortillas
- 2 cups Mexican Cheese Blend
- 1/2 cup cherry tomatoes, thinly sliced
- 1/2 cup canned fire-roasted corn kernels, drained
- 1/2 cup canned black beans, drained
- 1/2 an avocado, diced
- Lime wedges and fresh minced cilantro for garnish
Instructions
- Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
- In a small bowl, mix together all spices and salt for the steak. Generously coat the steak with the spice blend.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steak for no more than 3 minutes per side. The steak will cook more in the oven, so just a quick sear is needed! Remove from heat and let rest for 5 minutes while prepping the quesadillas.
- Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of cheese.
- Top with tomatoes, corn, black beans, and avocado.
- Thinly slice the steak against the grain. Place slices on top of the loaded tortillas.
- Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
- Bake in the oven for 6-8 minutes, until the cheese is melted and tortillas are warmed through.
- Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream, and your favorite salsa and guacamole!
Tips for Success
- Ensure your skillet is hot before adding the steak to achieve a good sear.
- Let the steak rest after searing to lock in the juices before slicing.
- Adjust the spice levels according to your taste by adding more or less cayenne pepper.
Additional Tips or Variations
- For a spicier kick, add jalapeños to your quesadillas.
- Feel free to experiment with different cheeses like pepper jack or cheddar for a unique flavor.
Nutritional Highlights (Per Serving)
Calories, protein, fat, and carbohydrates will vary based on exact quantities and brands used.
Frequently Asked Questions (FAQ)
Can I use a different cut of steak? Absolutely! Flank steak or ribeye would also work well in this recipe.
Can I make these quesadillas ahead of time? You can prepare the filling in advance, but it’s best to assemble and bake just before serving for optimal freshness.
Conclusion
There you have it, Loaded Steak Quesadillas that are sure to impress! I invite you to try this recipe and share your experiences. Did you add any personal twists? Let me know in the comments!
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Kitchen Recipes Group
WHEN are you going to make your recipes so they can be easily printed?
Is there some kind of a patent infringement if you do?
“I Wash… You Dry” has great printable recipes.
Thanks for reading my gripe.
The “print” option box has been removed from this site for a while now. If you want to print it there is a fairly simple way to do it. First just highlight the part of the page that you want to print (left click and hold the left mouse button down and drag the mouse down the page to the end of the picture and text, then release it….then do a “ctrl p” which will bring up the “print” page….then, on the right side of the screen go to the bottom where it says “additional” options (I think) and scroll down to the “my selections only” and choose that box…the text and picture on the left will then change to show the highlighted text and picture that you selected….then select “Print” and it should print.
I can’t do corn for me allergy, what can I use for a replacement?
Oh my goodness you have a corn allergy. So do I and never knew anyone to have the same allergy. I use chickpeas in place of corn or even green beans. I don’t know how that would taste with this recipe but I’m going to try making it.
It would be great if there was a share button. Texans tend to be wild about anything like this.
Wowza, this was phenonminal even though I did not have corn or beans or fresh tomatoes (used some strained salsa tomatoes), used our left over (Codys’ restaurant) prime rib The spices on the beef were out of this world! Even chef hubby gave it a 5 thumbs up. Will use that mixture of spices wherever I can. Thank you sharing <3