Description
Delicious steak quesadillas packed with flavor and served with a cheesy sauce.
Ingredients
Scale
- 12–16 oz steak (Thinly sliced into strips)
- 1/4 cup diced green peppers
- 1/4 cup diced red peppers
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon olive oil or butter (You may need oil or butter for each quesadilla you prepare depending on the type of pan you use)
- 8-inch tortillas
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk (I used 2%)
- 2 cups grated cheese (I used provolone)
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a small saucepan or skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until fully incorporated. This will create a roux that will thicken the sauce.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming.
- Stir in the grated cheese until melted and smooth.
- Add garlic powder, salt, and pepper to taste. Remove from heat and set aside.
- Heat a skillet over medium-high heat and add the thinly sliced steak to the skillet. Season with smoked paprika, garlic powder, salt and pepper to taste.
- In the same skillet, add the onions and bell peppers and sauté until they are soft and caramelized and the steak is cooked, about 4-5 minutes. Remove from heat and set aside. Pat the meat and veggies dry with a paper towel. This will prevent the quesadilla from becoming soggy.
- Spread a generous amount of Cheez Whiz sauce over each tortilla.
- Divide the cooked steak, sautéed onions, and bell peppers evenly among the tortillas.
- Top each with another tortilla to form a sandwich.
- In the same pan, pat it dry to remove the moisture from the meat and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.
Notes
- I used 2% milk in the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mexican
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg