Cheese-Crusted Steak Quesadillas: Crispy, Cheesy, and Utterly Irresistible!
Prepare for a quesadilla experience unlike any other! These Cheese-Crusted Steak Quesadillas take everything you love about a classic quesadilla and elevate it with an incredibly crispy, golden-brown cheese crust on the outside. Inside, you’ll find tender, juicy steak, perfectly sautéed veggies, and a zesty chipotle-lime mayo that ties all the bold flavors together. Perfect for sharing (or not!), these quesadillas are a flavor and texture sensation that will quickly become a favorite.
Why These Quesadillas Are a Must-Try
- Crispy Cheese Crust: The star of the show! It adds an extra layer of savory crunch and irresistible flavor.
- Flavor-Packed Filling: Juicy, well-seasoned steak combined with tender-crisp vegetables.
- Zesty Chipotle-Lime Mayo: A creamy, tangy, and subtly spicy sauce that brightens every bite.
- Perfect for Sharing: Great as an appetizer or a fun main course for a casual meal.
- Satisfying & Hearty: A complete meal that fills you up with deliciousness.
What You’ll Need
Gather these ingredients to craft your spectacular Cheese-Crusted Steak Quesadillas:
Ingredients:
Steak & Veggies:
- 1 pound skirt steak (or flank steak), trimmed
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon olive oil
- 1 medium bell pepper (any color), thinly sliced
- ½ medium onion, thinly sliced
Chipotle Lime Mayo:
- ½ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1-2 teaspoons adobo sauce from a can of chipotle peppers (adjust to desired heat)
- ½ teaspoon garlic powder
Quesadilla Assembly:
- 8 large (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese (or a Mexican blend)
- 1 cup shredded sharp cheddar cheese (for the cheese crust)
- 2 tablespoons olive oil or vegetable oil (for cooking)
Optional for Serving:
- Fresh cilantro, chopped
- Extra lime wedges
- Salsa
- Guacamole or avocado slices
Instructions: Build Your Cheesy Masterpiece!
1. Prepare the Steak:
Pat the skirt steak dry with paper towels. Season generously on both sides with sea salt, black pepper, chili powder, and cumin. Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned steak to the hot skillet. Cook for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness. Skirt steak cooks quickly! Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This is crucial for juicy steak. Once rested, thinly slice the steak against the grain.
2. Sauté the Veggies:
In the same skillet (add a tiny bit more oil if needed), add the thinly sliced bell pepper and onion. Sauté over medium heat for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Season with a pinch of salt and pepper. Set aside.
3. Make the Chipotle Lime Mayo:
In a small bowl, whisk together the mayonnaise, fresh lime juice, adobo sauce, and garlic powder. Taste and adjust the adobo sauce for more heat if desired. Set aside.
4. Assemble the Quesadillas:
On a clean surface, lay out one flour tortilla. Sprinkle about ¼ cup of shredded Monterey Jack cheese over half of the tortilla. Layer a portion of the sliced steak, sautéed bell peppers, and onions over the cheese. Drizzle a small amount of the chipotle-lime mayo over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat for all 4 quesadillas.
5. Create the Cheese Crust & Cook:
Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of olive oil or vegetable oil. Once the oil is hot, sprinkle about ¼ cup of shredded sharp cheddar cheese directly onto the hot skillet in the shape of your quesadilla. Immediately place one assembled quesadilla on top of the melted cheddar cheese. Press down gently with a spatula. Cook for 3-5 minutes, or until the bottom tortilla is golden brown and crispy, and the cheese crust has formed and is golden. Carefully flip the quesadilla. Cook on the second side for another 3-5 minutes, or until golden brown and the cheese inside is fully melted and gooey. You might need to cook one quesadilla at a time to ensure even cooking and a good cheese crust. Repeat for the remaining quesadillas, adding oil and cheddar cheese to the pan for each new one.
6. Slice and Serve:
Transfer the cooked quesadillas to a cutting board. Let them rest for a minute. Slice each quesadilla into wedges (usually 3-4 per half-moon). Serve immediately with chopped fresh cilantro, extra lime wedges, salsa, or guacamole on the side.
Tips for Ultimate Quesadilla Perfection
- Don’t Overfill: Overfilling the quesadillas makes them hard to fold and can prevent the cheese from melting properly.
- Freshly Grated Cheese: For the best melt and flavor, grate your own cheese from a block. Pre-shredded cheese often has anti-caking agents.
- Medium Heat is Key: Don’t cook on too high heat, or the cheese crust will burn before the inside melts and the tortilla crisps.
- Rest the Steak: Allowing the steak to rest before slicing helps keep it juicy.
- Batch Cooking: Cook the steak and sauté the veggies ahead of time to make assembly even quicker when you’re ready to eat.
- Adjust Spice: Control the heat of the chipotle-lime mayo by adjusting the amount of adobo sauce. For more heat, add a pinch of cayenne pepper to the steak seasoning.
Get ready to experience quesadillas like never before. These Cheese-Crusted Steak Quesadillas are a truly special and delicious treat!