The Best Steak Bomb Quesadillas

A stack of four steak bomb quesadilla pieces on a gray plate. A dollop of sour cream and a sprig of cilantro are on the top of the stack. There is a white ramekin in the background with Spanish rice and a red ramekin with salsa.

Dominique Collins-Bloomfield

The Best Steak Bomb Quesadillas is an easy recipe combining traditional quesadilla flavors with the cheesy goodness of a steak bomb. American cheese, shaved steak, pepper, onion and mushroom are everything you expect in your favorite steak bomb. They pair perfectly with taco cheese, salsa, cilantro, cumin and chili powder.

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Prep Time 15

Cook Time 35

Course Main Course

Cuisine Mexican, spanish, tex mex

Servings 4 people

Ingredients

16 Ounces shaved steak
1 Teaspoon salt
1 Teaspoon black pepper
1 Teaspoon cumin
1 Teaspoon chili powder
3 Tablespoons olive oil
1 Large green pepper
8 Ounces mushrooms
⅓ Cup onion
3 Tablespoons salsa
2 Tablespoons cilantro
4 Flour tortillas
8 Slices American cheese
2 Cups taco cheese

Instructions

Heat large pan sprayed skillet over medium heat until very hot. Add shaved steak and season with salt, black pepper, cumin and chili powder. Separate the steak while cooking so that the steak cooks evenly. Cook for about 5 minutes.
Chop green pepper, onion and cilantro. Add olive oil, green pepper, mushroom and onion to the skillet. Cook and mix everything together for 15 additional minutes.
When the steak and vegetables are done cooking, add to a medium sized mixing bowl. Add salsa and cilantro and stir until fully combined. This will be the quesadilla filling.
To assemble the quesadillas, cover half of the flour tortilla with 2 slices of American cheese. Break the American cheese apart to help cover the tortilla. Add ¼ of the quesadilla filling from the mixing bowl on top of the American cheese. Cover the filling with ½ cup of taco cheese sprinkled over the top. Fold the other half of the flour tortilla over to cover the filling and cheese.
Heat a large skillet on medium heat. Pan spray the skillet and cook the quesadillas one at a time for 1-2 minutes per side until golden brown. Before flipping, spray the top of the quesadilla with pan spray and then flip to cook the other side. When ready to serve, cut the quesadilla in half. And then cut each half in half to get four pizza slice shaped pieces.

Notes

If you’re unable to locate taco cheese, you can use cheddar or Monterey jack instead. Add 1/2 teaspoon cumin and 1/2 teaspoon chili powder to the 16 ounces of cheese that you’re using in its place. Mix until fully combined.
To keep the quesadillas warmed while you continue cooking, stack the quesadillas right on top of each other on a cutting board or plate. They will all retain their heat. Don’t cut them into fourths until you are ready to serve them.