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Steak Quesadillas

Savory steak and sautéed peppers and onions melt with provolone in warm flour tortillas for an easy, satisfying quesadilla.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 2 teaspoons Creole seasoning (or Season All)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 pound top sirloin thinly sliced
  • 1 tablespoon canola oil
  • 1/2 red onion sliced
  • 1 green bell pepper sliced
  • 3 large flour tortillas
  • 24 slices provolone cheese

Instructions

  • Combine 1 teaspoon of the Creole seasoning, 1/2 teaspoon of the thyme, 1/2 teaspoon of the rosemary, 1/4 teaspoon of the garlic powder, and 1/2 teaspoon of the black pepper in a large sealable bag; reserve the remaining half of each spice for later.
  • Add the thinly sliced top sirloin to the bag and shake or massage until the meat is evenly coated with the spice mixture.
  • Heat 1 tablespoon canola oil in a large skillet over medium heat, then add the seasoned sirloin and cook, stirring with tongs, until browned, about 2–3 minutes.
  • Remove the browned steak from the skillet and drain any liquid; wipe the skillet with a paper towel.
  • Add the sliced red onion and green bell pepper to the skillet along with the remaining reserved seasoning (remaining Creole, thyme, rosemary, garlic powder, and black pepper) and cook until the vegetables are soft, about 3–5 minutes.
  • Remove the vegetables from the skillet and return the skillet to low–medium heat for assembling the quesadillas.
  • Place one flour tortilla in the skillet, then evenly arrange 8 provolone slices on the tortilla so most of the surface is covered; cook until the cheese begins to melt.
  • Spread one third of the cooked steak and one third of the cooked vegetables over half of the tortilla, cook about 2 minutes more, then fold the tortilla in half to form a half-moon and press gently with a spatula.
  • Cook until the tortilla is golden and the cheese is fully melted, flipping once to brown both sides as needed; repeat assembly for the remaining tortillas and fillings.
  • Remove quesadillas from the skillet, cut each in half, and serve immediately with desired accompaniments such as salsa or sour cream.

Equipment

  • large sealable plastic bag
  • large skillet or frying pan
  • Tongs
  • Paper Towels
  • Spatula

Notes

  • Adjust the seasoning blend to taste or use your preferred spice mix.
  • Add chili powder or hot sauce to the spice mix for more heat.
  • Use flour tortillas for the best pliability.
  • You can premix a larger batch of the spice blend and store it in an airtight container.
  • Folding one tortilla in half makes flipping easier than using two tortillas.
  • Cook over medium heat to avoid burning the tortilla before the cheese melts.