2peppers of your choicesliced, we used green peppers
2medium onionssliced
½teaspoongarlic powder
Salt to taste
Pepper to taste
Steak Quesadillas
Tortillas - flour tortillas work best for quesadillas
2cupssteaksliced
2cupsshredded cheese
garlic butterbrushed over tortillas - about 4 tablespoon total
1Tablespoonparmesan cheese
1teaspoonsteak seasoning
Instructions
Prepare sauteed peppers and onions by heating a skillet on the stove over medium heat. Add olive oil and allow the pan to heat. Once hot, cook peppers and onions in garlic powder for 5 minutes, then season with salt and pepper to taste. Finish by sauteing until golden brown.
Mix garlic butter sauce ingredients together: melted butter, chopped parsley (optional), and minced garlic. Spread garlic butter on one side of a tortilla and sprinkle with parmesan cheese. Place this side down in a pan over medium-heat. Top with sliced cooked steak, shredded cheese, sauteed peppers and onions, and steak seasoning (use your favorite, or my steak seasoning recipe).
Cover with a second tortilla. Spread garlic butter and parmesan over this tortilla as well, then carefully flip the quesadilla in the pan.
Cook 5-8 minutes, until the cheese melts and the tortilla is golden-brown. Serve, and enjoy!
Video
Notes
Nutrition does not include garlic butter sauce.
If making steak for quesadillas at the same time as the quesadillas, I recommend using my Carne Asada recipe for best taste, or, if you don't have time to marinade the steak, my Reverse Sear Ribeye. Make sure to slice the steak thinly!
Try using my steak dry rub recipe, or use a bottled steak seasoning such as Santa Maria or Chicago steak seasoning for best results.
Garlic butter makes a perfect pairing for pan-frying quesadillas and the taste it adds is incredible, but if you're short on time or ingredients, you can also use olive oil.
I personally love sauteed peppers and onions for this dish as I feel it makes it similar to a Philly Cheesesteak Quesadilla, but if you want, you can also simply use caramelized onions. These are so tasty, too!