Steak and Pepper Jack Quesadillas

Life is busy. Sometimes you don’t have time to cook an elaborate meal with sides and dessert. Sometimes you just need something that is easy and quick. Sometimes you want to run to McDonalds for dinner but then you remember that you live in NYC and that means getting in your car (which means you might not find parking again) or getting on a train…or the laziest way…ordering it through Seamless (well if you live in Manhattan). I digress…one of the simplest recipes is a quesadilla. A hot pan, some cheese and a tortilla. That’s always good. But just because you don’t have a lot of time doesn’t mean you have to skimp on flavor or substance. Hence these super easy and super quick steak quesadillas.



  • 1/3 lb of thinly sliced flank steak
  • Goya Adobo seasoning (you’ll have to eyeball the amount)
  • McCormick meat tenderizer, seasoned (again eyeball it)
  • slices of jalapeno pepper jack cheese
  • 5 mini sweet peppers, sliced thin
  • 2 soft taco sized flour tortillas

Cooking: Lay your steak out flat and evenly cover both sides with the two seasonings.


In a medium heated skillet (cast iron is the best for this), cook to your desired doneness. I like my meat medium, so about 3-4 mins on each side.

While meat is cooking add the sliced mini peppers and cook until slightly softened. Remove meat and let rest.  After letting the meat rest slice thin.


Heat a round flat griddle to low medium (be careful its not too hot or you will burn your tortillas). Lightly brown the tortilla on one side then flip. On the lightly browned side add your meat, cheese and peppers.


Fold the tortilla in half and using a weight (another pan or a bacon press) cook until the tortilla is browned and crispy and the cheese is gooey.


Serve with a side of salsa.

Buen Provecho!




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