Name: Steak and cheese quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, thinly sliced against the grain; 2 tbsp shredded Monterey Jack cheese; 1 flour tortilla (8-inch); 1.5 oz green bell pepper, thinly sliced; 1/4 medium yellow onion, thinly sliced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lime juice; 1 1/2 tbsp salsa

Instructions

Prep 20 min · Cook 0 min

Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the bell pepper and onion, and cook until softened and slightly charred, about 5 minutes. Transfer the vegetables to a plate.
Add the remaining oil to the same skillet. Season the steak strips with salt, black pepper, and garlic powder. Add the steak to the skillet in a single layer and cook undisturbed for 2 minutes to brown. Flip and cook for 1 more minute until cooked through. Transfer to the plate with the vegetables and toss with the lime juice. Done when browned and no longer pink, 145°F.
Wipe out the skillet and return to medium heat. Place the tortilla in the skillet. Sprinkle half the cheese over the whole tortilla. Arrange the steak and vegetables over one half, then top with the remaining cheese. Fold the tortilla in half over the filling.
Cook the quesadilla until the bottom is golden brown, about 2 minutes. Carefully flip and cook the other side until the cheese is completely melted and the tortilla is crisp. Serve with salsa on the side.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes