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Loaded Steak Quesadillas

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Loaded Steak Quesadillas are crispy on the outside and filled with boldly seasoned, tender beef and melted Queso Oaxaca cheese. This satisfying dish is perfect for weeknights or gatherings, delivering restaurant-quality flavor in every bite.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Halal

Ingredients

  • 4 large flour tortillas (10-inch)
  • 2 lbs beef sirloin or flank steak, cut into small cubes
  • 2 cups shredded Queso Oaxaca cheese (about 8 oz)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • 1/2 cup sour cream (for serving)
  • 1/2 cup guacamole (for serving)

Instructions

  1. Heat a large frying pan over medium-high heat and add the olive oil.
  2. Add the cubed beef in a single layer and sear for 2–3 minutes before stirring.
  3. Sprinkle cayenne, chili powder, paprika, oregano, cumin, onion powder, garlic salt, salt, and black pepper over the beef. Stir well to coat evenly.
  4. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
  5. Add chopped onion and minced garlic. Cook for 3–5 minutes until softened and fragrant. Remove from heat.
  6. Preheat a griddle or skillet over medium heat and lightly brush with oil.
  7. Place one tortilla on the griddle. Sprinkle about 1/2 cup shredded cheese evenly over it.
  8. Spoon a portion of the beef mixture over half of the tortilla. Fold in half and press gently with a spatula.
  9. Cook for 2–3 minutes per side until golden brown and crispy and the cheese is fully melted.
  10. Let rest for 1–2 minutes, then slice and serve with sour cream and guacamole.

Notes

  • Cut beef into small, even cubes for consistent cooking.
  • Cook over medium heat to prevent burning while allowing cheese to melt fully.
  • Do not overload tortillas to keep them crisp.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a skillet or oven to maintain crispiness.

Nutrition

Find it online: https://savorymomskitchen.com/loaded-steak-quesadillas/