Quesadillas with Steak
These Quesadillas with Steak are the perfect way to transform leftover steak into a cheesy, satisfying meal. With caramelized onions, gooey gouda cheese, and a spicy chipotle lime crema, this easy-to-make dish will quickly become a family favorite. Ideal for lunch, dinner, or a snack, it brings a delicious blend of flavors wrapped in a crispy tortilla.
Ingredients
- For the Quesadillas:
- 8 oz New York steak
- 1 –2 tbsp butter
- 1 yellow onion thinly sliced
- Kosher salt & freshly cracked pepper to taste
- 2 large flour tortillas
- 8 –12 oz shredded gouda cheese
- Chopped cilantro & sliced scallions for garnish
- For the Chipotle Lime Crema:
- 1 cup sour cream
- 1 –2 chipotle peppers in adobo sauce minced
- ½ tsp cumin
- Juice from 1/2 lime
- Kosher salt to taste
Instructions
- Take steak out of the refrigerator and let it come to room temperature. Preheat the oven to 400°F.
- In a medium sauté pan over medium-low heat, melt the butter. Add the sliced onions, season with salt and pepper, and cook until soft and caramelized (about 20–25 minutes).
- Make the crema: In a small bowl, mix sour cream, minced chipotle peppers, cumin, and lime juice. Season with salt. Chill until ready to use.
- Season the steak with salt and pepper. Heat a cast iron pan over medium-high until smoking. Sear the steak, including rendering the fat edges, then sear each side (2–3 minutes per side). Transfer to the oven and cook to desired doneness. Let rest for 5 minutes before slicing.
- Heat a large pan or griddle over medium-high. Warm tortillas for 30–60 seconds each side. Add cheese and caramelized onions, then once cheese melts, add sliced steak. Fold tortilla and cook until crispy.
- Cut into quarters and serve topped with cilantro, scallions, and chipotle lime crema.
Notes
- Gouda cheese gives a unique flavor, but feel free to substitute with Monterey Jack or cheddar.
- To make it spicier, add extra chipotle or a dash of hot sauce to the crema.
- Great way to use up leftover grilled or roasted steak.