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Easy Steak Quesadillas

Easy Steak Quesadillas. Nice and brown and crispy!

This Steak Quesadilla recipe is a keeper. I just made it for the first time last week, and it is a recipe that will for sure go into our frequent meal rotation.

What makes these tortillas so appealing is the brown, crispy outside of the tortilla. There is something about a crispy crunch into oozy gooey of cheese and the slight tender chew of the steak strips — this all makes the dish very memorable. It is texture heaven for the mouth!

The steak is well seasoned and smells amazing while cooking. Between the scent of seasoned steak and the aroma of bits of cheese that fall from the tortillas into the pan, your home will smell amazing and your people will come running!

My people did, and they all really enjoyed this meal. We are not huge steak eaters around here, so having a few bite-sized bits of steak in a crispy tortilla was perfect for our family. We also don’t do a ton of cheese in our meals, so I love that it is easy to control the amount of cheese in this dish. Just sprinkle your preferred amount!

I kept our steak quesadillas pretty plain, but they still had a ton of flavor! Dipping them in salsa adds more layers of flavor. If you use the suggested cilantro, tomatoes and green onions inside of the tortillas, even though not necessary your quesadillas will be colorful AND flavorful.

Don’t let the length of the recipe below make you feel like this recipe is hard. It is super easy and cooks quickly. You do need to cut and season the beef about 20 minutes ahead of cooking, allowing it to come to room temperature before putting into the hot pan.

Also, make sure you have all ingredients prepped ahead of time! This is key as the dish comes together very quickly and is done in a jiffy!

Easy Steak Quesadillas. Nice and brown and crispy!

Easy Steak Quesadillas

(from How Jen Does It)

8-12 Flour Tortillas (or corn for gluten-free), cut in half.


1 pound Tri-Tip Steak, cut into thin strips against the grain

3-4 Tbsp Oil (I use Avodaco oil)

2 tsp Chili Powder

2 tsp Garlic Powder

2 tsp Cumin

Pinch of Crushed Red Pepper


1 c Shredded Colby Jack Cheese

1/4 c Fresh cilantro, chopped (optional)

1/2 tomato, chopped (optional)

2 green onions, chopped (optional)


Salsa for serving

Sour Cream, for serving (optional)


Prep Ingredients:

Cut tortillas in half. You will be folding each half in half, which helps keep the filling from falling out.

Cut steak into strips against the grain. Sprinkle steak with seasonings and toss. Let sit and come to room temperature for about 20 minutes.

Prep all ingredients ahead of time, as the assembly and cooking process goes fast!


Cook Steak Strips:

Heat oil in large skillet over med-high heat. Add steak strips and cook just a couple of minutes until cooked through but DON’T OVERCOOK! It will get tough. Take off of the heat right after the steak is cooked through.


Assemble Steak Quesadillas:

Heat more oil in a large skillet over med-high heat.

Work with 4 tortilla halves at a time. Lay the tortilla halves in the hot pan with points touching each other in the center, and the opposite points of each tortilla half hanging over the pan edge.

Working quickly, add cooked steak onto each tortilla. Sprinkle each with cheese. Fold each tortilla in half, grabbing the point that is hanging over the pan and folding over the other point.

Cook until nice and brown and crispy on the bottom. Crispy is key! Do not flip prematurely. Enjoy the sizzle!


Flip and Fill Steak Quesadillas with Toppings:

Flip each steak quesadilla over. Once flipped, pull the top over and sprinkle with cilantro, tomato, and green onion, if desired. Then refold and cook until brown and crispy on the bottom and cheese is melted.

Serve with salsa and sour cream to dip. A big green salad is a great side to add color and vegetables to your meal.

To see a video of the cooking process, visit How Jen Does It.


Easy Steak Quesadillas. Nice and brown and crispy!

{For Your Pinning Pleasure!}

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Steak au Poivre and Cooking with Home Chef

Steak au Poivre Meal

I’ve written about Home Chef before in this post, and promised that I would tell you all about making Steak au Poivre and the amazing sauce that I can’t stop thinking about!

Just because it has a fancy name does not mean this is hard to make. I loved learning how to make it using Home Chef meal delivery system, and it is a recipe that I will make again, especially for special occasions.

There is much to love about Home Chef, but my most favorite thing is that it gets me out of my comfort zone and shows me how to make delicious food that I would not have otherwise have learned how to make. Steak us Poivre is one of those things.

Home Chef Meal box

Steak au Poivre Ingredients Home Chef

Steak au Poivre is a French pepper steak recipe that uses peppercorns to help form a delicious crust on the steak. The peppercorns compliment the natural flavor of the steak. I was afraid it would be too spicy for my palate, but it was not. It was perfection.

What made this recipe so memorable for me was two things: the peppercorn crust on the steak and the AMAZING sauce that is served with it. The sauce made this a recipe that I must eat again, it was so good I wanted to drink it! I could not believe the amazing flavor.

Steak au Poivre Cracked Peppercorns

Steak au Poivre Sauce

I was so proud to serve this recipe to my family. It was beautifully presented and tasted divine. We felt like we were dining at a 5-star French restaurant, thanks to Home Chef!

Steak au Poivre Recipe

2 Sirloin Steaks

1/4 tsp Salt

1 Tbsp Cracked Black Peppercorns (divided)

2 tsp olive oil

2 Tbsp Butter (divided)

2 oz Sherry Wine

4 tsp Beef Demi-Glace

Steak au Poivre Seared

Make Steak Au Poivre

Take steaks out of the refrigerator and let set about 30 minutes to come to room temperature. Pat steaks dry, and season both sides with 1/4 tsp salt. Sprinkle half the cracked peppercorns (reserve remaining for the sauce) on one side of each steak, pressing gently to adhere.

Place a medium pan over medium-high heat (I used a cast iron pan) and add 2 tsp olive oil. Add steaks, peppercorn side down, pressing firmly into place. Reduce heat to medium, add 1 Tbsp butter (reserve remaining for the sauce) and cook undisturbed until browned, 4 minutes. Flip, and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

Note: I prefer my steak medium-well, so I put them in the oven at 350 degrees for just a few minutes.

Make Steak au Poivre Sauce

Return pan used to cook steaks to high heat. Add remaining peppercorns and toast 30 seconds.

Add sherry, bring to a boil, and cook 1 minutes. Add remaining evaporated milk and demi-glace, return to a boil, and cook 2 minutes. Remove from burner and stir in remaining butter. Transfer sauce to a bowl to serve with steaks.

Home Chef Meal Delivery System

Home Chef is a fresh ingredient and recipe meal delivery service. It is “Home Cooking Made Simple” and delivers everything you need for a delicious meal. An insulated box is delivered to your door and stays cold until you get home, with no signature required.

I was giddy with the idea of a chef creating recipes, planning my menu and shopping for me!

A meal delivery service means no grocery lines, no menu planning, no fighting traffic while driving to the store, no parking lot struggles (or in my case remembering where you parked), no wasting money on unhealthy takeout, and perfectly portioned ingredients which means no waste.

The Home Chef website is really easy to use. You choose between 13 easy-to-follow recipes which are always updated. They offer meat, seafood, low-carb, gluten-free options and also vegetarian options. They use ingredient suppliers with sustainable practices & who benefit the ecosystems in which they operate.

One of my favorite things about Home Chef was that you can edit the number of weekly meals or servings you receive, skip a week or pause your account with the click of a button. Subscriptions are easy and flexible, and there are no binding contracts so you can try it with no commitment and cancel at any time.

The process is so fun: unpacking the box, setting out the ingredients, reading over the illustrated step-by-step instructions on the meal recipe card, filling my home with amazing food aromas & presenting a beautiful meal to my loved ones.


Steak au Poivre Ingredients

Home Chef Recipes – Baja Fish Tacos & Steak au Poivre

I’ve made 2 Home Chef recipes: Baja Fish Tacos & Steak au Poivre. Both were absolutely delicious!

I loved learning cooking techniques I have never done before, along with simple tips I can reuse over and over.

I also love that the recipe card is for the entire meal, so that at the end of about 30 minutes the main dish and side dishes are all done at the same time! Home Chef does all the thinking for you. I REALLY like that.

When I’m planning my own meals the side dishes are more like an afterthought, and I use whatever I have at home. With Home Chef, the meal components go so well together because the side dishes are planned by a real chef, to go perfectly with the main course, like the slaw topping for these fish tacos, or the cauliflower gratin side dish that came as part of the Steak au Poivre.

Convenience and confidence–these are the 2 words I think of when summing up my Home Chef experience. It can’t be any more convenient and my confidence as a home chef was at an all-time high making such easy, beautiful and delicious meals!


$30 Off Your First Purchase

Use voucher code NEWFOOD FOR $30 Off your first purchase. If you click-through to Home Chef using any links from this post, the voucher code is already embedded and will appear when you check out. Easy Peasy!

Need a fun gift for a friend? Have a friend going through a struggle that makes meal planning hard? Home Chef offers GIFT CARDS! I don’t know about you, but I would LOVE being gifted a subscription to Home Chef.

Steak au Poivre (pepper steak) with an amazing sauce that you will want to drink!{for your pinning pleasure}


What about you? Does subscribing to Home Chef appeal to you? What would you enjoy about a home recipe and ingredient delivery system?