Cheese-Crusted Steak Quesadilla (Printable Version)
Tender steak, melted cheese crust, sautéed veggies and smoky lime mayo combine in a crispy, flavorful handheld.
# Ingredients:
→ Steak and Seasoning
01 -
450 g well-marbled skirt steak
02 -
5 g sea salt (kosher or flaky)
03 -
3 g ground cumin
04 -
2 g garlic powder
05 -
2 g sweet paprika
06 -
1 g cayenne pepper (optional)
07 -
15 ml avocado oil
→ Chipotle Lime Mayo
08 -
60 g full-fat mayonnaise
09 -
30 g sour cream (thick style or Mexican crema)
10 -
30 g pickled jalapeños with brine
11 -
15 ml fresh lime juice
12 -
10 g chipotle paste
→ Vegetables
13 -
100 g yellow onion, thinly sliced
14 -
100 g green bell pepper, sliced
→ Cheese and Tortillas
15 -
60 g Monterey Jack cheese, grated
16 -
60 g sharp cheddar cheese, grated
17 -
4 large flour tortillas (burrito size)
→ Garnish (optional)
18 -
Fresh cilantro, chopped
19 -
Sliced jalapeño
20 -
Lime wedges
# Steps:
01 -
In a small bowl, combine mayonnaise, pickled jalapeños with brine, sour cream, fresh lime juice, and chipotle paste. Stir thoroughly until smooth. Refrigerate while preparing other components.
02 -
Blend sea salt, ground cumin, garlic powder, sweet paprika, and cayenne pepper in a small bowl. Evenly coat both sides of the skirt steak with the spice mixture.
03 -
Heat 15 ml avocado oil in a griddle or heavy skillet over high heat until shimmering. Place steak in pan and sear undisturbed for 3 minutes per side until a deep brown crust forms. Remove and rest on a cutting board for 5 minutes before thinly slicing against the grain.
04 -
In the same skillet, add sliced onions and green bell peppers with a drizzle of avocado oil. Cook over medium-high heat for 5 minutes, stirring occasionally to develop mild char.
05 -
Over medium heat, sprinkle roughly 60 ml (¼ cup) Monterey Jack cheese in a circle slightly larger than the tortilla on a clean skillet. Allow cheese to melt and turn golden and lacy, about 1 minute.
06 -
Gently place one flour tortilla on top of the melted cheese. Press lightly to adhere. After the cheese forms a crust on the tortilla, flip so the cheese-crusted side faces up.
07 -
Sprinkle 60 ml (¼ cup) grated cheddar on one half of the tortilla. Layer sliced steak and sautéed vegetables atop the cheese. Drizzle chipotle lime mayo generously over the filling.
08 -
Fold the empty half of the tortilla over the filling. Press down gently and cook 1 to 2 minutes per side, flipping occasionally, until both sides are crispy and the cheeses are fully melted.
09 -
Remove from heat once golden and crisp. Let cool slightly, then cut into wedges. Garnish with chopped cilantro, sliced jalapeño, and lime wedges as desired. Repeat assembly for remaining tortillas and fillings.
# Notes:
01 -
Allow cheese to fully melt and caramelize before adding the tortilla to ensure signature crispy crust.
02 -
Rest steak before slicing to retain juiciness and tenderness.
03 -
Adjust chipotle mayo seasoning to taste before assembling for balanced heat and brightness.
04 -
Store leftovers wrapped in foil or airtight containers in the refrigerator for up to 3 days; reheat in a dry skillet to preserve crispness.