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At theblogmom.com, you get your Steak Quesadillas recipe first, because no one likes wasting each other’s time.
See the notes at the end for tips, tricks, and adaptations of Steak Quesadillas.
“Steak” Quesadillas
A fast and simple recipe to satisfy those Mexican cravings.
Yields: 8 Quesadillas / Prep Time: 10 min / Cook Time: 20 min / Total Time: 30 min
Ingredients:
- 3-5 pounds beef stew meat, roast, or steak, cut into bite-sized pieces
- 2 T olive oil
- 1/2 onion, julienned
- 1/2 green pepper, julienned
- 1 C shredded mozzarella cheese
- 1 C warmed queso sauce
- Taco Shells
Directions:
- Cook meat in skillet with olive oil until done; set aside (on a plate)
- Sauté onions and green pepper in the same skillet, set aside (on a different plate)
- set out cheese and queso sauce nearby
- oiling your skillet as needed, over medium high heat, lightly toast one side of a taco shell
- Flip shell over, add meat, veggies, cheese and queso sauce on one half of the shell
- Fold the shell over, press with a pancake turner, flip if needed, and keep warm until serving!
What You Need To Know
Obviously, this recipe is entitled “Steak” for a reason. After purchasing beef from a local farmer (you can read more about that here), I felt like it was the perfect time to copycat Steak Quesadillas I order at local Mexican Restaurants. Bert came home from work the first time I made this recipe using actual steak, and about had a nightmare. How dare I waste good quality steak on a stupid quesadilla!
Well, after he settled down from his heart attack and bit into the cheesy, meaty “taco”, he relented a tiny bit but begged for me to use some different source of meat for my quesadillas. Now, I typically use roast meat or stew meat and it honestly tastes the same.
Tips and Tricks
Aside from using roast meat to save on the steak meat, here are a few tips I’ve learned since making these. First and foremost, the kind of queso sauce you use matters. I would never use anything but Panchos Queso Sauce. They are legitimately my favorite. You can see the sauce in the picture below.
Another tip I share with others is I choose to shred my own cheese. That really makes a difference when it comes to flavor because there’s not preservatives added to block cheese. You can read more about why I’ve chosen to go this route in this blog post.
I like to have all of my toppings nearby so that I can add them to the quesadilla quickly, while the taco shell is toasting in the skillet. I also prefer to make the quesadillas all at once and serve them together. This allows me to sit down and eat with the family together. If I do this, I preheat the oven to 200 degrees, and keep them warm until I’m done making all of them.
Lastly, I season my meat with Slap Ya Mama seasoning. Seriously, you can’t go wrong with this stuff and it’s a household staple in our family. You can order some on Amazon if your grocery store doesn’t carry it (I can make a small commission off of products I promote on this site at no additional cost to you).
Let me know in the comments what you thought of the recipe!
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