Cheesy Steak Quesadilla
Indulge in our Cheesy New York Strip Steak Quesadillas: griddle-seared premium beef, melty cheese, and zesty veggies wrapped in a crispy tortilla for the ultimate comfort food experience.
Servings 4 servings
Ingredients
- 2 NY Strip Steaks
- 2 tbsp Olive Oil
- Kosher salt to taste about 1 tsp per pound of meat
- Black Pepper to taste
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp minced garlic
- 2 tbsp butter
- Juice of half an orange
- 4 large burrito wraps
- 1 cup shredded cheese Colby Jack or Mexican blend or your preference
- 1 large yellow onion sliced
- 1 small bell pepper sliced
- Store-bought Chipotle sauce optional, for serving
Instructions
- Season the steaks:Rub the NY Strip Steaks with olive oil, then season generously with kosher salt, black pepper, onion powder, and garlic powder. Squeeze the juice of half an orange over the steaks.
- Prepare the griddle:Preheat your griddle to medium-high heat.
- Cook the steaks:Place the seasoned steaks on the hot griddle. Cook for about 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from heat and let rest for 5 minutes.
- Cook the vegetables:While the steaks are resting, add sliced onions and peppers to the griddle along with minced garlic once the vegetables begin to soften. Cook until tender and slightly caramelized, about 5-7 minutes.
- Slice the steak up into bite sized pieces and combine the steak with the vegetables and butter ( re- season to taste if necessary)
- Assemble the quesadillas:Place a burrito wrap on the griddle. On one half of the wrap, layer cheese, sliced steak, cooked vegetables, and more cheese.
- Cook the quesadillas on low heat:Fold the empty half of the wrap over the filled side. Cook for 2-3 minutes on each side, or until the wrap is golden brown and the cheese is melted.
- Serve:Remove from heat, cut into wedges, and serve immediately. If desired, serve with store-bought Chipotle sauce on the side for dipping.