Thundering Longhorn Steak Quesadillas
Any legit taqueria chops their meat. Chopping, not slicing, ensures every bite delivers an even morsel of meat that doesn’t fight you on the bite. This goes for tacos, tortas, gorditas and, what we’re making today — beef quesadillas.
These cheesy triangles are stuffed with melty, beefy goodness and are cheap and easy to make. Our signature beef rub, Thundering Longhorn, brings all the flavors you’d expect out of a Southwest seasoning, including ancho chiles, cumin and oregano.
Cheesy Steak Quesadillas
Rated 5.0 stars by 1 users
Servings
3-6
Prep Time
10 minutes
Cook Time
35 minutes
Quesadillas are all about simplicity. Don’t overthink, or overpay, for the steak on this one. An affordable sirloin is the perfect choice for this recipe. The beefy flavor and relative leanness lend to a perfect quesadilla that packs a punch and doesn’t fall apart. And don’t worry too much about doneness. By the time the cheese is melted, the chopped steak will be cooked through completely, but the small bites of beef will remain tender.
Ingredients
-
1 beef sirloin steak, center cut, about 16 oz
-
Thundering Longhorn Beef Rub
-
1 large lime
-
16 oz shredded cheese, Mexican blend
-
6 10-inch flour tortillas
Directions
Generously season the sirloin steak with Thundering Longhorn.
On a hot grill or a large, oiled skillet, sear the steak over high, direct heat. Flip frequently to encourage even cooking. Pull the steak at medium doneness. Cover with foil and allow to cool on a cutting board for about 5 minutes.
With a large chef’s knife or cleaver, chop the steak into small pieces. Squeeze lime over steak, taste, and add additional Thundering Longhorn if desired.
Preheat a large, oiled skillet over low heat.
Cover one half of a tortilla with a small handful of shredded cheese. Evenly distribute a small handful of chopped steak over the cheese. Cover the steak with another small handful of cheese and fold the tortilla in half. Repeat with the remaining tortillas.
One or two at a time, place the quesadillas on the skillet and flip frequently so the cheese melts evenly. Pull them when the cheese is completely melted and bubbly, and the tortillas are golden brown.
Allow to cool, cut into slices and serve.
Leave A Comment
More Recipes
Speedy (Any Blend) Bean Dip
This quick puree of staple ingredients creates a luscious, creamy dip for spears of fresh veggies, pita chips or toasted bread. The puree k...
Winter Caprese
There’s no need to relegate your favorite Italian starter to summer. Juicy, roasted tomatoes give the classic Caprese a cold-weather makeov...
Slayer Snax
Seasoned saltines (aka Alabama Fire Crackers) are a beloved snack throughout the South. Our spicy, savory riff (aka Slayer Snax) raises the...
Avgolemono - Greek Lemon & Chicken Soup
Don’t be daunted by the name–this fragrant, nourishing soup is harder to pronounce than it is to make. Avgolemono is a traditional Greek ch...
Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There...