Marinated Steak & Cheese Quesadilla
Marinated Steak & Cheese Quesadilla
Ingredients
For the 3-Day Marinade (Advance Prep)
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water
For the Marinated Steak & Quesadilla
- 1 1/2 pounds flank steak, marinated (as per above)
- 1 tablespoon Kinder's Garlic Parmesan Seasoning
- 1 teaspoon Great Value Lemon & Pepper Seasoning
- 1/2 teaspoon Slap Ya Mama Cajun Seasoning (Hot Blend)
- 1 tablespoon Roland Black Truffle Oil
- 4 large flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 cup baby spinach, loosely packed
- 1/4 cup green onions, chopped
Instructions
- 1
If starting from scratch, prepare the marinade by combining soy sauce, brown sugar, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and water in a bowl. Add the flank steak, ensuring it is fully coated. Cover and refrigerate for 3 days, flipping occasionally. For this recipe, we assume the steak is already marinated.
- 2
Remove the marinated flank steak from the refrigerator. Place it on a cutting board and slice it against the grain into thin, bite-sized strips or small pieces.
⏱️ 5 min
- 3
In a medium bowl, toss the sliced steak with Kinder's Garlic Parmesan Seasoning, Great Value Lemon & Pepper Seasoning, and Slap Ya Mama Cajun Seasoning (Hot Blend) until evenly coated.
⏱️ 2 min
- 4
Heat a large frying pan or skillet over medium-high heat. Add the Roland Black Truffle Oil. Once hot, add the seasoned steak in a single layer (cook in batches if necessary to avoid overcrowding the pan). Sear for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove from pan and set aside.
⏱️ 7 min
- 5
Finely chop the green onions and set aside.
⏱️ 3 min
- 6
Lay a large flour tortilla flat on a clean surface or plate. Sprinkle 3/4 cup of the shredded cheese blend (Monterey Jack and cheddar) over one half of the tortilla.
⏱️ 2 min
- 7
Evenly distribute 1/4 of the seared steak over the cheese on the tortilla. Top the steak with another 3/4 cup of the shredded cheese blend, then sprinkle with 1/4 of the chopped green onions and a few baby spinach leaves.
⏱️ 3 min
- 8
Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Repeat for the remaining tortillas.
⏱️ 3 min
- 9
Heat a clean griddle or large non-stick frying pan over medium heat. Carefully transfer one folded quesadilla to the hot pan. Cook for 3 to 5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is thoroughly melted and gooey. Repeat for the remaining quesadillas.
⏱️ 8 min
- 10
Remove the cooked quesadilla from the pan and place it on a cutting board. Let it rest for a minute, then cut it into 2 or 3 triangular portions using a pizza cutter or sharp knife. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Steak & Cheese Quesadilla
Ingredients
For the 3-Day Marinade (Advance Prep)
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water
For the Marinated Steak & Quesadilla
- 1 1/2 pounds flank steak, marinated (as per above)
- 1 tablespoon Kinder's Garlic Parmesan Seasoning
- 1 teaspoon Great Value Lemon & Pepper Seasoning
- 1/2 teaspoon Slap Ya Mama Cajun Seasoning (Hot Blend)
- 1 tablespoon Roland Black Truffle Oil
- 4 large flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 cup baby spinach, loosely packed
- 1/4 cup green onions, chopped
Instructions
- 1
If starting from scratch, prepare the marinade by combining soy sauce, brown sugar, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and water in a bowl. Add the flank steak, ensuring it is fully coated. Cover and refrigerate for 3 days, flipping occasionally. For this recipe, we assume the steak is already marinated.
- 2
Remove the marinated flank steak from the refrigerator. Place it on a cutting board and slice it against the grain into thin, bite-sized strips or small pieces.
⏱️ 5 min - 3
In a medium bowl, toss the sliced steak with Kinder's Garlic Parmesan Seasoning, Great Value Lemon & Pepper Seasoning, and Slap Ya Mama Cajun Seasoning (Hot Blend) until evenly coated.
⏱️ 2 min - 4
Heat a large frying pan or skillet over medium-high heat. Add the Roland Black Truffle Oil. Once hot, add the seasoned steak in a single layer (cook in batches if necessary to avoid overcrowding the pan). Sear for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove from pan and set aside.
⏱️ 7 min - 5
Finely chop the green onions and set aside.
⏱️ 3 min - 6
Lay a large flour tortilla flat on a clean surface or plate. Sprinkle 3/4 cup of the shredded cheese blend (Monterey Jack and cheddar) over one half of the tortilla.
⏱️ 2 min - 7
Evenly distribute 1/4 of the seared steak over the cheese on the tortilla. Top the steak with another 3/4 cup of the shredded cheese blend, then sprinkle with 1/4 of the chopped green onions and a few baby spinach leaves.
⏱️ 3 min - 8
Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Repeat for the remaining tortillas.
⏱️ 3 min - 9
Heat a clean griddle or large non-stick frying pan over medium heat. Carefully transfer one folded quesadilla to the hot pan. Cook for 3 to 5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is thoroughly melted and gooey. Repeat for the remaining quesadillas.
⏱️ 8 min - 10
Remove the cooked quesadilla from the pan and place it on a cutting board. Let it rest for a minute, then cut it into 2 or 3 triangular portions using a pizza cutter or sharp knife. Serve immediately.
⏱️ 2 min