Garlic Butter Steak Quesadillas

$To make garlic butter steak quesadillas, gather these simple ingredients: - Flank steak (1 lb, thinly sliced) - Flour tortillas (4 large) - Pepper jack cheese (1 cup, shredded) - Cheddar cheese (1 cup, shredded) - Unsalted butter (4 tablespoons) - Garlic (4 cloves, minced) - Smoked paprika (1 teaspoon) - Ground cumin (1 teaspoon) - Salt and pepper (to taste) - Cilantro (fresh, chopped for garnish) - Sour cream and salsa (for serving) These ingredients blend well together. The flank steak brings a rich flavor, while the cheeses add creaminess. Garlic and spices enhance the taste and aroma. Flour tortillas are perfect for wrapping all these delicious fillings. Don't forget the garnishes for a fresh finish! {{ingredient_image_1}} To start, I mix the flank steak with spices. In a bowl, combine smoked paprika, cumin, salt, and pepper. Toss in the sliced steak. I let it marinate for at least 15 minutes. This time helps the flavors soak in well. In a large skillet, I melt 2 tablespoons of butter over medium-high heat. Once the butter is hot, I add the marinated steak. I cook it for about 3-4 minutes. It should be browned and cooked through. Near the end, I add minced garlic for extra flavor. After cooking, I remove the steak from heat and set it aside. Next, I lower the heat to medium. I place one flour tortilla in the skillet. On top, I layer some of the cooked steak. Then, I add a mix of pepper jack and cheddar cheese. For a crispy quesadilla, I press down gently with a spatula. After that, I place another tortilla on top. I cook it for about 2-3 minutes until the bottom is golden. Flipping the quesadilla is key. I carefully use a spatula to turn it over. I add the remaining 2 tablespoons of butter around the edges. This allows the butter to seep in while it cooks. I let it cook for another 2-3 minutes. The cheese should melt, and the tortilla will turn golden brown. Once done, I remove it from the skillet and let it rest for a minute before slicing. I garnish with chopped cilantro for a fresh touch. To make great quesadillas, start with the right cut. I recommend flank steak. It is tender and full of flavor. When you slice the steak, cut against the grain. This helps keep it juicy. Marinating is key to flavor. I use smoked paprika and cumin. Mix these with salt and pepper, then add the sliced steak. Let it sit for at least 15 minutes. This short time really boosts the taste. You can boost the flavor by adding spices. Try a pinch of chili powder or cayenne for heat. You can also use different cheeses. Gouda or Monterey Jack work well too. If you want a smoky taste, grill the quesadillas instead. Just heat them on a grill pan for a few minutes. Baking is another option. Set your oven to 400°F, and bake until golden. Pair your quesadillas with sides that balance the meal. A fresh salad with lime dressing works well. You can also serve them with chips and guacamole. Don’t forget the dips! Sour cream and salsa are classic choices. They add creaminess and tang. Enjoy your meal with friends or family for a fun gathering! Pro Tips Resting the Steak: Let the cooked steak rest for a few minutes before slicing. This helps the juices redistribute, resulting in a more flavorful and tender meat. Cheese Choices: Feel free to mix and match cheeses. Adding a bit of mozzarella can enhance the meltiness, while a sharp cheddar can add more flavor. Crispier Tortillas: For extra crispy quesadillas, brush the tortillas lightly with olive oil before cooking. This adds flavor and helps achieve that golden, crunchy texture. Make Ahead: You can prepare the steak and cheese filling ahead of time. Just assemble the quesadillas when you're ready to eat for a quick and easy meal. {{image_2}} If you want to mix it up, try using chicken or shrimp. Both options work well in quesadillas. For chicken, grill or sauté it with seasonings like paprika and cumin. Cook it until it’s juicy and tender. Use the same method for shrimp, but cook it for less time. You can also go vegetarian. Use mushrooms, bell peppers, or zucchini as a hearty filling. Just sauté the veggies until soft for great flavor. While pepper jack and cheddar are delicious, feel free to experiment with different cheeses. Monterey Jack adds creaminess, while feta gives a tangy kick. You can even use a mix of mozzarella and gouda for a rich taste. Each cheese brings its own unique flavor, so have fun discovering your favorites! Want to boost the flavor? Add some fresh veggies like spinach or diced tomatoes. They add color and nutrition too. If you like heat, drizzle some hot sauce inside the quesadilla. You could also toss in some jalapeños for an extra spicy kick. These additions make your quesadillas unique and exciting! To keep your quesadillas fresh, you should refrigerate them. Place them in an airtight container. You can also wrap them in plastic wrap. This keeps them from drying out. Reheat them in a skillet over medium heat for a few minutes. You can also use the microwave, but they may get soggy that way. Freezing is a great option if you want to save some quesadillas for later. Let them cool completely before freezing. Wrap each quesadilla in foil or plastic wrap. Then, place them in a freezer-safe bag. When you want to eat them, thaw in the fridge overnight. Reheat in a skillet for best results. In the fridge, your quesadillas will last about 3 to 4 days. If you freeze them, they can last up to 2 months. Be sure to label your containers with the date. This way, you’ll know when to enjoy them again. I prefer flank steak for quesadillas. It has great flavor and cooks fast. You can also use skirt steak or sirloin for a tasty option. When you slice it thin, it becomes tender and easy to eat. Just remember to cut against the grain for the best texture. Yes, you can prepare them ahead of time. Cook the steak and assemble the quesadillas. Just store them in the fridge until you are ready to cook. You can also freeze them. Just make sure to wrap them well in plastic wrap. When you’re ready, heat them in a skillet until crispy and warm. To get extra crispy quesadillas, use a good amount of butter. This helps create a golden crust. Cook them over medium heat, allowing the tortillas to crisp up slowly. Flipping them gently also helps keep the filling inside. You can also use a press or weigh them down with a skillet while they cook. Sour cream and salsa are classic dips for quesadillas. You can also try guacamole for a creamy touch. For a spicy kick, consider a chipotle mayo or a zesty ranch dip. These dips add flavor and make each bite even more enjoyable. In this blog post, we explored how to make delicious garlic butter steak quesadillas. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfecting your dish. Remember to experiment with flavors and variations to make it your own. Quesadillas can be a fun and tasty meal for any occasion. Enjoy cooking, and share your creations with friends and family. Happy cooking!$

Garlic Butter Steak Quesadillas

Delicious quesadillas filled with marinated flank steak, melted cheese, and garlic butter.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb flank steak, thinly sliced
4 large flour tortillas
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
to taste salt and pepper
for garnish fresh cilantro, chopped
for serving sour cream and salsa

Instructions

In a bowl, mix the sliced flank steak with smoked paprika, cumin, salt, and pepper. Let it marinate for at least 15 minutes to enhance the flavors.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the marinated steak and cook for about 3-4 minutes until it is browned and cooked through. Add minced garlic to the skillet during the last minute of cooking. Remove from heat and set aside.
In the same skillet, reduce the heat to medium. Place one flour tortilla in the skillet and top with a generous portion of the cooked steak, followed by a mix of pepper jack and cheddar cheese.
Place another tortilla on top and press down gently. Cook for about 2-3 minutes or until the bottom tortilla is golden and crispy.
Carefully flip the quesadilla using a spatula. Add the remaining 2 tablespoons of butter around the edges of the quesadilla, allowing it to seep in as it cooks. Cook for another 2-3 minutes until the cheese is melted and the tortilla is golden brown.
Remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges. Garnish with chopped cilantro.
Serve the quesadillas warm with sour cream and salsa on the side for dipping.

Notes

Let the steak marinate for at least 15 minutes for better flavor.

Keyword easy recipe, garlic butter, quesadillas, steak