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- 1 lb sirloin steak - 1 tablespoon olive oil - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 4 large flour tortillas - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup chimichurri sauce (store-bought or homemade) - Fresh cilantro, for garnish Gather these ingredients to make your chimichurri steak quesadillas. The sirloin steak is the star of this dish. It is juicy and packed with flavor. Use olive oil to season your steak. This helps to create a good sear. Mozzarella and cheddar cheese provide a creamy and rich texture. The mix of these cheeses makes each bite melt in your mouth. For the additional ingredients, flour tortillas hold everything together. Choose large ones for more filling. The red and green bell peppers add color and sweetness. They bring a nice crunch to each bite. Chimichurri sauce is key for adding a fresh, herby flavor. You can use store-bought or make it yourself. Lastly, fresh cilantro gives a burst of brightness. With these ingredients, you will create a delicious and simple meal. Enjoy the blend of flavors in every quesadilla! {{ingredient_image_1}} - First, take your sirloin steak and season it with olive oil, salt, and pepper. This will give it great flavor. - Heat a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side. Cook it until it reaches your desired doneness. - After cooking, remove the steak from the heat. Let it rest for 5 minutes. This step is key! Resting helps keep it juicy. Slice it thinly against the grain. - In the same skillet, add the sliced red and green bell peppers. - Sauté them for about 3-4 minutes. You want them tender but still crisp. This adds a nice bite to your quesadillas. - Lay one flour tortilla in the skillet over medium heat. - On one half of the tortilla, layer a generous amount of mozzarella cheese. - Next, add the sliced steak and the sautéed peppers. Drizzle chimichurri sauce on top. - Finish with some cheddar cheese. Fold the tortilla over to cover the fillings. - Cook the quesadilla for 2-3 minutes on each side. You want it golden brown, and the cheese must melt. - Repeat this process with the remaining tortillas and filling ingredients. - Cut the quesadillas into wedges. Serve them hot, garnished with fresh cilantro. Add extra chimichurri sauce for dipping. To make your steak just right, aim for medium-rare. This gives a juicy, tender bite. That means cooking it to about 130°F. If you like it more done, medium is about 140°F. You can cook steak in different ways. Grilling gives it a nice char and smoky taste. Baking in the oven is easy for even cooking. If you choose to grill, preheat it for best results. For the best flavor, mix mozzarella and cheddar cheese. Mozzarella melts well, while cheddar adds sharpness. This combo makes your quesadilla rich and tasty. To ensure even melting, grate your cheese. This helps it melt faster and more evenly. Spread it out evenly on the tortilla, so every bite is cheesy. To avoid soggy tortillas, dry your filling a bit. After cooking the steak and peppers, let them cool before adding. This keeps moisture down. Cooking in batches is key for crispiness. Don't crowd the pan. Cook one or two quesadillas at a time. This way, they brown nicely and stay crunchy. Pro Tips Rest the Steak: Allowing the steak to rest after cooking helps retain its juices, making it more flavorful and tender when sliced. Use Fresh Chimichurri: If possible, use homemade chimichurri for a fresher taste that's tailored to your liking. It can elevate the flavor of your quesadillas significantly. Choose the Right Cheese: Mixing mozzarella and cheddar not only adds depth of flavor but also enhances the melty texture of the quesadillas. Don't Overfill: Be cautious not to overfill your quesadillas, as this can make them difficult to flip and may lead to spillage during cooking. {{image_2}} You can easily swap the sirloin steak for chicken or shrimp. Chicken gives a lighter taste. Simply grill or pan-sear the chicken until cooked through. For shrimp, sauté them briefly until they turn pink and opaque. Both options work great with chimichurri sauce. If you prefer a vegetarian dish, try using grilled mushrooms or tofu. Both absorb the chimichurri flavors well and add a nice texture. Making your own chimichurri sauce is simple. Blend fresh parsley, garlic, olive oil, vinegar, and a pinch of salt. Adjust the flavors to your liking. If you want variety, try using a spicy salsa or creamy ranch dressing in place of chimichurri. These sauces bring a new twist to your quesadillas. To amp up the nutrition, consider adding black beans or corn. Both add fiber and sweetness. You can also mix in other vegetables like spinach or zucchini for color and crunch. Just sauté them briefly to keep them vibrant. Feel free to get creative with your fillings for a unique flavor experience! To store leftovers, first let them cool to room temperature. Then, wrap each quesadilla in plastic wrap or foil. Place them in an airtight container or a resealable bag. This keeps them fresh and prevents them from drying out. Leftovers will last about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If you want to freeze cooked quesadillas, let them cool completely. Then, wrap each quesadilla tightly in plastic wrap. After that, place them in a freezer-safe bag or container. This method helps prevent freezer burn. They will stay good for up to 2 months in the freezer. To reheat frozen quesadillas, first, take them out of the freezer. Let them sit in the fridge overnight to thaw. You can also use the microwave for quick reheating. Heat them for about 1-2 minutes until warm. For a crispy finish, heat them in a skillet on medium heat for 3-4 minutes on each side. Enjoy your tasty meal! Chimichurri sauce is a green sauce from Argentina. It is made with fresh herbs, garlic, olive oil, vinegar, and spices. The flavor is bright, tangy, and herbaceous. You can taste parsley, oregano, and a hint of spice. This sauce pairs perfectly with grilled meats, making it a great choice for steak quesadillas. Yes, you can use whole wheat tortillas. They add a nutty flavor and extra fiber. Whole wheat tortillas are a healthier option. They can also hold up well to the fillings. Just make sure to warm them so they don’t crack. To check the steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. If you don’t have a thermometer, you can use the touch test. Press the steak with your finger. A soft feel means rare, while a firmer feel means well-done. Yes, you can prepare parts of this recipe ahead. Cook the steak and peppers in advance. Store them in the fridge for up to three days. When you’re ready, just assemble and cook the quesadillas. This saves time and makes meal prep easy. This blog post covered how to make delicious quesadillas with sirloin steak, cheese, and fresh veggies. I shared tips on seasoning, cooking your steak perfectly, and sautéing peppers for crunch. We explored ways to customize your quesadillas with different proteins and sauces. Lastly, I provided storage tips to keep leftovers fresh. Enjoy trying out these methods and don't hesitate to experiment with flavors. Cooking is fun, and you'll impress your friends with your tasty creations!

Chimichurri Steak Quesadillas

Delicious quesadillas filled with seasoned steak, sautéed peppers, and melted cheese, served with chimichurri sauce.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb sirloin steak
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup chimichurri sauce
  • for garnish fresh cilantro

Instructions
 

  • Prepare the Steak: Season the sirloin steak with olive oil, salt, and pepper. Heat a skillet over medium-high heat and sear the steak for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.
  • Sauté the Peppers: In the same skillet, add the sliced red and green bell peppers. Sauté for about 3-4 minutes until they are tender but still crisp.
  • Assemble Quesadillas: Lay one flour tortilla in the skillet over medium heat. On one half of the tortilla, layer with a generous amount of mozzarella cheese, followed by the sliced steak, sautéed peppers, and a drizzle of chimichurri sauce. Sprinkle with cheddar cheese on top, then fold the tortilla over to cover the fillings.
  • Cook the Quesadillas: Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese has melted. Repeat with the remaining tortillas and filling ingredients.
  • Serve: Cut the quesadillas into wedges and serve them hot, garnished with fresh cilantro and additional chimichurri sauce for dipping.

Notes

Feel free to customize the fillings with your favorite vegetables or cheese.
Keyword chimichurri, dinner, easy, quesadillas, steak