📋 Ingredients:
- 1 lb flank or skirt steak, thinly sliced 🥩
- 1 tablespoon olive oil 🛢️
- 1 tablespoon taco seasoning 🌮
- Salt and pepper to taste 🧂
- 4 large flour tortillas 🌯
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix) 🧀
- 1/2 red bell pepper, thinly sliced 🌶️
- 1/2 green bell pepper, thinly sliced 🌶️
- 1/2 onion, thinly sliced 🧅
- 1/4 cup sour cream 🥄
- Fresh cilantro, chopped (for garnish) 🌿
📝 Instructions:
- Cook the Steak:
- In a large skillet, heat olive oil over medium-high heat.
- Season the steak slices with taco seasoning, salt, and pepper.
- Add the steak to the skillet and cook for 3-4 minutes on each side or until desired doneness. Set aside.
- Sauté the Vegetables:
- In the same skillet, add sliced bell peppers and onions. Sauté for about 5 minutes until they are soft and slightly caramelized. Set aside.
- Assemble the Quesadillas:
- Place a tortilla on a clean surface and sprinkle a layer of cheese on half.
- Add some steak, sautéed peppers, and onions on top of the cheese.
- Fold the tortilla over to create a half-moon shape. Repeat with remaining ingredients.
- Cook the Quesadillas:
- In a clean skillet, cook each quesadilla over medium heat for 2-3 minutes per side until golden and crispy, with cheese melted inside.
- Serve:
- Slice each quesadilla into wedges. Serve with a dollop of sour cream and garnish with fresh cilantro.
🍽️ Tips:
- For a kick: Add jalapeño slices or hot sauce before folding the quesadilla.
- Cheesy twist: Use a blend of cheeses for an extra cheesy, gooey filling.
⏱️ Preparation Time: 10 minutes
⏱️ Cooking Time: 20 minutes
🍽️ Servings: 4-6 servings
These Loaded Steak Quesadillas are a treat with every bite, packed with tender steak, melted cheese, and sautéed veggies! 🌯🧀🥩