Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
a. Heat the olive oil in a large skillet over medium-high heat.
b. Add the sliced steak to the skillet and season with garlic powder, salt, and pepper. Cook for 5-7 minutes or until browned and cooked through.
c. Remove the steak from the skillet and set aside.
d. In the same skillet, add the sliced bell pepper and onion. Cook for 3-4 minutes or until softened.
e. Add the cooked steak back to the skillet and stir to combine with the vegetables.
f. Lay one tortilla on a flat surface and sprinkle with 1/2 cup of shredded cheddar cheese.
g. Spoon 1/4 of the steak and vegetable mixture on top of the cheese.
h. Sprinkle another 1/2 cup of shredded cheddar cheese on top of the steak mixture.
i. Top with another tortilla and press down gently.
j. Repeat with the remaining tortillas and ingredients.
k. Heat a large skillet over medium heat.
l. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is crispy.
m. Repeat with the remaining quesadillas.
n. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the steak and vegetables, medium heat for cooking the quesadillas.
Serving size:
4 servings
Nutritional information:
Calories per serving: 545
Fat: 32g
Carbohydrates: 28g
Protein: 38g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or skirt steak.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use corn tortillas instead of flour tortillas.
- Add a dollop of sour cream or guacamole on top of the quesadillas before serving.
Tips and tricks:
- Make sure to thinly slice the steak and vegetables for even cooking.
- Don't overfill the quesadillas or they will be difficult to flip in the skillet.
- Use a spatula to carefully transfer the quesadillas to the skillet.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the quesadillas are difficult to flip, use a spatula to gently press down on the top tortilla to help it adhere to the filling.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
These steak bomb quesadillas are savory and cheesy with a hint of garlic.
Serving suggestions:
Serve hot with a side of Mexican rice and black beans.
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