Steak (such as flank, skirt, or sirloin): 1 lb (450g), thinly sliced
Olive oil: 2 tablespoons
Lime juice: From 1 lime
Garlic: 2 cloves, minced
Cumin: 1 teaspoon
Chili powder: 1 teaspoon
Salt and pepper: to taste
For the Quesadillas:
Flour tortillas: 8 (medium-sized)
Shredded cheese (Mexican blend, cheddar, or Monterey Jack): 2 cups
Bell peppers: 2 (one red, one green), thinly sliced
Onion: 1 medium, thinly sliced
Olive oil: for sautéing and brushing
Optional for serving: Sour cream, guacamole, salsa
Instructions
Marinate the Steak:
In a bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the thinly sliced steak and toss to coat evenly. Let it marinate for at least 30 minutes or up to a few hours in the refrigerator.
Cook the Steak:
Heat a skillet over medium-high heat. Add the marinated steak and cook until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add a little more olive oil if needed. Sauté the sliced bell peppers and onion until they are soft and slightly charred. Remove from the skillet and set aside.
Assemble the Quesadillas:
Lay out four tortillas on a flat surface. Sprinkle cheese on each tortilla, then distribute the cooked steak and sautéed vegetables evenly among them. Sprinkle another layer of cheese on top, and cover with the remaining four tortillas.
Cook the Quesadillas:
Heat a clean skillet or griddle over medium heat. Brush lightly with olive oil. Place a quesadilla in the skillet and cook until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook the other side until golden brown and the cheese has melted. Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve hot with sour cream, guacamole, and salsa on the side.
