Description
Indulge in the delightful flavors of a homemade Taco Bell steak quesadilla! This recipe features tender marinated steak, melted cheese, and vibrant bell peppers all nestled in a crispy tortilla. Perfect for satisfying late-night cravings or impressing guests at your next gathering, this dish is easy to make and highly customizable with your favorite toppings. Enjoy cheesy goodness that rivals your local taco truck right in your kitchen!
Ingredients
Scale
- 4 large flour tortillas
- 1 lb flank or sirloin steak
- 2 cups shredded Monterey Jack and Cheddar cheese
- 1/2 cup sour cream (for serving)
- 1/2 cup salsa (for serving)
- 1 cup sliced bell peppers (mixed colors)
- 2 tbsp olive oil (for marinating)
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a bowl, mix olive oil, lime juice, cumin, paprika, chili powder, salt, and pepper. Add the flank or sirloin steak, ensuring it’s well-coated. Marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and sear the marinated steak for about 4-5 minutes on each side until browned and cooked through. Let it rest before slicing thinly against the grain.
- In the same skillet, add sliced bell peppers and sauté for about 3-4 minutes until soft.
- On one half of each tortilla, layer sliced steak, sautéed peppers, and shredded cheese. Fold over to create a half-moon shape.
- Wipe down the skillet with oil if needed and cook each quesadilla over medium heat for about 3-4 minutes per side until golden brown.
- Remove from heat, let cool briefly before slicing into wedges, and serve hot with sour cream and salsa.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 550
- Sugar: 2g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg