“I tried this at a bridal shower and just had to have the recipe! Now I eat it for at least a few lunches a week.”

These Loaded Steak Quesadillas are bursting with savory flavors and vibrant textures, offering a satisfying meal that’s quick to prepare. Tender seasoned sirloin, gooey melted cheese, and a fresh medley of vegetables are all nestled within crispy tortillas, making for a perfect weeknight dinner or a fun gathering.

Loaded Steak Quesadillas Recipe

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Steak Seasoning: In a small bowl, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt. Mix well to create your spice blend.
3. Season & Cook Steak: Season the sirloin steak generously with the prepared spice mixture, pressing it into the meat. Heat a little oil (e.g., olive oil or vegetable oil) in a skillet over medium-high heat. Cook the seasoned steak until it’s done to your liking (e.g., medium-rare to medium for tenderness). Remove the steak from the skillet, let it rest for 5-10 minutes, then cut it into bite-sized pieces against the grain.
4. Assemble Quesadilla Base: Lay two large flour tortillas on a lined baking sheet (parchment paper or a silicone mat works well). Top each of these tortillas with ½ cup of the taco blend shredded cheese.
5. Add Steak & Vegetables: Evenly spread the cooked and cut steak over the two cheese-topped tortillas. Then, scatter the rinsed and drained black beans, fire roasted corn, and sliced cherry tomatoes over the steak. Add the diced avocado over the vegetables.
6. Add More Cheese & Top Tortillas: Sprinkle the remaining shredded cheese on top of the vegetables. Place the remaining two large flour tortillas on top of each quesadilla, creating a sandwich.
7. Bake: Bake in the preheated oven for 8-10 minutes, or until the tortillas are golden and crispy, and the cheese is thoroughly melted and bubbly.
8. Slice & Serve: Carefully remove the quesadillas from the oven. Slice each large quesadilla into wedges (quarters or eighths). Serve immediately, garnished with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.