Loaded Steak Quesadillas

Imagine the sizzle of succulent sirloin, the vibrant dance of peppers and onions, all snuggled under a blanket of melted provolone. Today, we’re embarking on a culinary adventure with our Loaded Steak Quesadillas, a dish that harmonizes the robust flavors of a steakhouse with the comforting embrace of a classic Mexican favorite.

In this recipe, we take thinly sliced beef sirloin, season it with a melody of spices, and sear it to perfection. We pair this with sautéed bell peppers and onions, adding a splash of color and a burst of flavor. These elements come together inside a golden, crispy tortilla, unified by the creamy, melted provolone cheese.

Whether you’re a seasoned chef or a curious novice, this recipe is designed to delight your senses and add a zesty twist to your meal repertoire. It’s perfect for a family dinner, a friends’ gathering, or even when you want to treat yourself to something special. So, grab your skillet, and let’s get cooking!


  1. 1 lb (453 g) beef sirloin, thinly sliced
  2. 1 bell pepper, diced
  3. 1 onion, finely chopped
  4. 2 tsp seasoned salt, divided
  5. 1 tsp Montreal steak spice
  6. 1 tsp cayenne pepper, divided
  7. 16 slices of provolone cheese
  8. 4 tortillas
  9. Vegetable oil


  1. Prep the Beef: Start by laying out your thinly sliced beef sirloin. Sprinkle 1 teaspoon of the seasoned salt, the Montreal steak spice, and half of the cayenne pepper evenly over the beef. This combination of spices will infuse the meat with a robust and tantalizing flavor.
  2. Cook the Beef: In a saucepan, add a dash of vegetable oil and heat over medium-high heat. Once hot, add the seasoned beef. Sear the steak slices until they are nicely browned and cooked to your liking. This should take about 2-3 minutes per side, depending on thickness. Once done, transfer the beef to a plate and set aside.
  3. Sauté the Veggies: In the same pan, add a bit more oil if needed, then toss in the diced onions and bell peppers. Sprinkle the remaining seasoned salt and cayenne pepper over the vegetables. Sauté them until they are tender and slightly caramelized, stirring frequently. This should take about 5-7 minutes. The key here is to get them soft enough to blend well in the quesadilla but still retain a bit of crunch for texture.
  4. Assemble the Quesadillas: Now, let’s get those quesadillas going! Spray another pan lightly with oil and heat it over medium heat. Place a tortilla in the pan. On half of the tortilla, lay down 4 slices of provolone cheese, ensuring they cover the surface well. This cheese acts as a gooey glue, holding all the delicious ingredients together.
  5. Add the Filling: On top of the cheese, evenly distribute a portion of the cooked beef and then add the sautéed vegetables on the other half of the tortilla. The beauty of quesadillas lies in their simplicity and versatility, so feel free to adjust the amount of filling to your preference.
  6. Cook and Serve: Once the cheese starts to melt, carefully fold the tortilla in half, enclosing the fillings. Press down lightly with a spatula to seal it. Cook for another 2 minutes until the tortilla is golden brown and crispy, then flip and cook the other side. Once done, remove from the pan and let it rest for a minute. Cut into four equal pieces for easy serving. Repeat the process for the remaining tortillas.
  7. Serving Suggestions: These quesadillas are perfect as they are, but you can elevate them further with some guacamole, sour cream, or salsa on the side. The creaminess of the guacamole, the tang of the sour cream, and the zestiness of the salsa complement the rich flavors of the quesadilla beautifully.

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