Sweet Savory Beef Quesadillas (Printer-Friendly)
Tender beef and melty cheese folded in crisp tortillas with a hint of sweetness.
# What You'll Need:
→ Beef Filling
01 - 10.5 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 2 tbsp brown sugar or honey
07 - 2 tbsp soy sauce
08 - 2 cloves garlic, minced
09 - 1/2 red onion, thinly sliced
→ Additional Fillings
10 - 1 red bell pepper, thinly sliced
11 - 1/2 cup sweet corn kernels, canned or fresh, drained
12 - 1 cup shredded mozzarella cheese
13 - 1 cup shredded cheddar cheese
→ Tortillas
14 - 4 large flour tortillas
→ Serving
15 - Sour cream, for serving (optional)
16 - Fresh cilantro, chopped (optional)
17 - Lime wedges (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add the sliced beef, salt, black pepper, and smoked paprika. Sauté for 2 minutes until the beef begins to brown on the edges.
02 - Add brown sugar (or honey), soy sauce, minced garlic, and sliced red onion to the skillet. Cook, stirring frequently, until the beef is fully browned and the onions are softened, about 4 to 5 minutes. Remove from heat and set the mixture aside.
03 - Wipe the skillet clean. Place one flour tortilla in the skillet over medium heat. Sprinkle half of the mozzarella and cheddar cheeses evenly over one half of the tortilla.
04 - Spread the beef mixture, sliced red bell pepper, and corn kernels over the cheese. Fold the empty half of the tortilla over the filling to enclose it.
05 - Cook the quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted.
06 - Remove the first quesadilla and keep warm. Repeat the assembling and cooking process with the remaining tortillas and fillings.
07 - Cut each quesadilla into wedges. Serve warm alongside sour cream, fresh cilantro, and lime wedges if desired.
# Expert Advice:
01 -
- The brown sugar and soy sauce create this sticky, caramelized coating on the beef that makes every bite slightly addictive.
- It comes together in under forty minutes with ingredients you probably already have knocking around your pantry.
- The sweetness balances beautifully with smoky paprika and melted sharp cheddar, so it pleases both the adventurous eaters and the picky ones at your table.
02 -
- Do not skip wiping the skillet between the beef cooking and the quesadilla assembly or leftover sugars will burn and turn bitter fast.
- Let the beef filling cool slightly before assembling or the steam will make your tortillas soggy before they even hit the pan.
03 -
- Use two cheeses, always, because one cheese gives you either stretch or flavor but almost never both.
- Slice the beef as thin as you possibly can because thick strips fight against the delicate fold of the quesadilla and make everything fall apart when you bite in.