The sirloin is seasoned and seared whole to at least 145°F, rested for 3 minutes, then chopped very finely so it sits evenly through the cheese.
Cheddar, Monterey Jack, the steak and cilantro go on half of each tortilla, which is folded and crisped in butter for 2 to 3 minutes a side.
Steak First, Then the Folding
One check before anything is chopped.
- SeasonDry the sirloin and coat it with chili powder, cumin, salt and pepper.
- SearMedium-high heat in olive oil.
Check before you continue
At least 145°F, then a 3-minute rest — Instant-read thermometer
Only then is the steak chopped very finely.
- FillCheeses, steak and cilantro over half of each tortilla.
- CrispButter in the skillet, 2 to 3 minutes a side.
How to Make It
Seasoned
Pat the sirloin steak dry and season with chili powder, ground cumin, kosher salt, and black pepper.
Seared and chopped
Heat olive oil in a skillet over medium-high heat. Sear the sirloin steak to at least 145°F, rest 3 minutes, then chop very finely.
Filled and folded
Lay out the flour tortillas. Divide cheddar cheese, Monterey Jack cheese, chopped steak, and chopped cilantro over half of each tortilla; fold closed.
Griddled
Melt unsalted butter in the skillet over medium heat. Cook each quesadilla 2 to 3 minutes per side until crisp and the cheese melts.
Cut
Cut each quesadilla into wedges and serve hot.
Why This Recipe Works
- Searing the steak whole gives a better crust than cooking it chopped.
- Chopping it finely spreads the beef through every wedge.
- Two cheeses give colour and a good melt.
- Medium heat crisps the tortilla while the cheese melts.
Ingredient Notes
- Sirloin steak
- Twelve ounces, rested 3 minutes after reaching 145°F.
- Cheeses
- One and a half cups of cheddar and half a cup of Monterey Jack.
Success Tips
- Pat the steak dry so the spices form a crust.
- Chop across the grain before mincing for tender pieces.
- Press the quesadilla gently with a spatula as it cooks.
Serving Ideas
Cut into wedges and serve with salsa and sour cream on the side.
Storage and Reheating
Refrigerate
Refrigerate leftovers up to 3 days and reheat to 165°F.
Frequently Asked Questions
What temperature should the steak reach?
At least 145°F, then rest 3 minutes before chopping.
What size tortillas?
Large 10-inch flour tortillas, one per quesadilla.
