After Veganuary, I was ready for some meat and cheese. This easy steak quesadillas recipe provides both, in abundance, AND is quick and delicious. They are messy, so be warned. Buy a decent quality meat, it makes all the difference. Let me know if you give them a go!
Inspired by Rick Stein’s Mexico series (I’m making my way through the book too) these are perfect for a mid-week treat. Spec them up with homemade guacamole, sour cream and your favourite hot sauce and you’re good to go. Just be prepared to get your hands dirty…
These are the ultimate hand-food scran so just embrace the messy, dripping meat juice and melty cheese. Mmmmm!
This recipe makes enough for two with some leftover for lunch (which I like to just add to a wrap instead of a quesadilla). Ready in about 30 mins!
What you need:
- 240g steak (I used Aberdeen Angus frying steak)
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp cumin
- a white onion, sliced
- 2 garlic cloves, crushed
- a green pepper, sliced
- a red pepper, sliced
- 1 jalapeño or large green chilli, pepper, sliced
- 1 tbsp butter
- 4 tortillas
- a few handfuls of grated cheese (I use mostly cheddar and some Edam)
- Salt and black pepper
- Guacamole and sour cream to serve!
What to do:
Rub a little oil on the steak and season well with salt, pepper, chilli powder and cumin on each side. Heat a heavy-based frying pan over a high heat and cook the steak for 2 minutes on each side (for a juicy, rare steak).
Remove the steak from the pan and allow it to rest for 10 minutes whilst you continue.
Add a little more oil to the pan and lower the heat to medium. Add the onions and garlic and stir-fry until they begin to soften. Then, add the red/green peppers and jalapeño and sprinkle with a little extra cumin and chilli powder. Stir-fry until just cooked (about 3-4 mins). Slice the rested steak into strips and add it to the veg mixture along with any juices!
In a clean pan, melt the butter over a low-medium heat (be careful not to let it burn). Add a tortilla to the buttered pan, then sprinkle on some cheese, the steak and veg mixture, and more cheese. Top with another tortilla and pat it down.
Flip the quesadilla over (using the old pan-and-plate method!) and cook the other side until golden.
Remove from pan and cut into quarters, then repeat the steps with the remaining tortillas, making as many as you feel necessary!
Serve with homemade guacamole, sour cream and your favourite hot sauce. Dig in and enjoy!
The photos of this are amazing I love mexican I will have to check this book out have you got the Thomisina Myers book? If not it is a must buy if you love Mexican
Hi Nicolette! Thank you! I don’t actually have her book but I always love her stuff in The Guardian. Will be adding her book to my collection thank you!x
This sounds like something my fella would absolutely LOVE! We both love Rick Stein too, but I must admit we’ve not delved into his mexican stuff – more the Southern and Eastern Asian books/series. I don’t know why either because Mexican food like this is so easy to make!
so true, Jess! Mexican scran is one of the most satisfying, easy ways to eat! did you catch my authentic Mexican feast post? (linked below) that’s got a great slow-cooked carnitas (meat taco) recipe too which my family and friends absolutely love!