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- Don’t overload the quesadilla with too much filling, or it might be difficult to flip without the filling spilling out. Just enough steak, veggies, and cheese for that perfect balance!
- For extra crispy quesadillas, brush a thin layer of butter on the outside of the tortilla before cooking. It gives a golden, buttery crunch.
- Serving suggestion: Serve with a side of Mexican rice, refried beans, or a simple side salad for a complete meal.
Ingredients
1 lb (453 g) beef sirloin, thinly sliced
1 bell pepper, diced
1 finely chopped onion
2 tsp seasoned salt (divided)
1 tsp Montreal steak spice
1 tsp cayenne pepper
16 slices of provolone cheese
4 tortillas Vegetable oil
How To Make Loaded Steak Quesadillas
Sprinkle the beef with 1 teaspoon seasoned salt, the steak spices and half the cayenne pepper. Heat a little oil in a saucepan and heat over medium high heat. Sear the steaks. Remove from fire. Add a little oil, then add the onions and peppers. Add the remaining salt and cayenne pepper. Sauté the vegetables until tender, stirring frequently. Assemble the quesadillas: Spray a pan with oil and heat over medium heat. Lay out a tortilla, add 4 slices of cheese. Add the meat on one side and the vegetables on the other. When the cheese has melted, fold the tortilla. Cut into four. Repeat. To serve
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