High Protein DietHigh Protein RecipeKeto RecipesMeal Plan

Steak and Broccoli Quesadilla Recipe

Updated on 4 min read

Quick Description

This steak and broccoli quesadilla is loaded with tender, juicy steak, fresh broccoli, and melted cheese, all wrapped in a perfectly crispy tortilla. It’s a great way to enjoy a hearty meal in a fun and easy-to-make form!

Servings & Timing

  • Servings: 4 quesadillas
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes

Ingredients List

  • 1 lb steak (ribeye, flank, or sirloin, sliced thin against the grain)
  • 2 cups broccoli florets, steamed or blanched
  • 2 cups shredded mozzarella cheese
  • 2 tbsp olive oil (for grilling)
  • 4 large flour tortillas
  • 1 small onion, thinly sliced (optional)
  • 1 bell pepper, thinly sliced (optional)
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder (optional, for heat)
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Steak:
    • Season the steak with salt, pepper, garlic powder, cumin, and chili powder (if using). Let it marinate for 10-15 minutes to absorb the flavors.
    • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes, or until it reaches your desired level of doneness. Remove from the skillet and set aside.
  2. Prepare the Broccoli:
    • Steam or blanch the broccoli florets until tender, about 3-4 minutes. You can use frozen broccoli as well, just make sure it’s thawed and drained before using.
  3. Assemble the Quesadillas:
    • Heat a large skillet or griddle over medium heat and add a little olive oil or cooking spray.
    • Place one tortilla in the skillet. Sprinkle ½ cup of cheese over the tortilla, followed by ¼ of the cooked steak and a few spoonfuls of steamed broccoli. You can also add sautéed onions and bell peppers at this stage if you like.
    • Top with another ½ cup of cheese, then place another tortilla on top. Press down lightly to ensure it sticks.
  4. Grill the Quesadilla:
    • Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted inside. Flip carefully using a spatula, and grill the second side until crispy and golden.
  5. Serve:
    • Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.
    • Garnish with chopped fresh cilantro and serve with sour cream, salsa, or guacamole on the side.

Additional Notes

  • Vegetarian Option: Skip the steak and substitute with black beans or sautéed mushrooms for a vegetarian version.
  • Make It Spicy: Add some jalapeños or a drizzle of hot sauce inside the quesadilla for extra heat.
  • Add Avocado: Slice some fresh avocado on top for a creamy texture.

Dietary Info

  • Calories per Quesadilla: ~450 kcal (varies based on portion size and toppings)
  • Carbs: 40g
  • Protein: 30g
  • Fat: 22g

Brief Introduction

A perfect blend of savory steak, fresh broccoli, and gooey melted cheese, all wrapped in a crispy tortilla—this steak and broccoli quesadilla is a satisfying meal that’s easy to make and absolutely delicious. It’s a fun twist on a classic quesadilla with a healthy dose of veggies!

Flavor Tips & Variations

  • Add Cheese Variety: Swap out the mozzarella for cheddar, Monterey Jack, or a blend of Mexican cheeses for more flavor.
  • Use Leftover Steak: This is a great recipe to repurpose leftover steak or roast beef.

Ingredient Substitutions

  • Tortillas: Use whole wheat tortillas for a healthier alternative or gluten-free tortillas if you need a gluten-free version.
  • Steak: You can also use grilled chicken or even ground beef as a substitute for the steak.

Recipe Variations & Serving Suggestions

  • Quesadilla Dip: Serve with a side of creamy avocado dip or a zesty ranch dip for extra flavor.
  • Add Beans: For added protein and fiber, you can add black beans or refried beans inside the quesadilla.

Storage & Make-Ahead

  • Storage: These quesadillas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a skillet to crisp the tortillas.
  • Make-Ahead: You can prepare the steak and broccoli ahead of time and assemble the quesadillas just before grilling.

FAQs

  • Can I use a panini press?
    Yes, a panini press works wonderfully for grilling these quesadillas and gives them an even crisp.
  • Can I make these quesadillas ahead of time?
    You can prep the fillings in advance, but it’s best to grill them just before serving to keep the tortillas crispy.

Optional Personal Story

“I first made these steak and broccoli quesadillas for a family dinner when I had some leftover steak. Everyone loved them, and now they’re a go-to quick meal in my house. The combination of steak, cheese, and broccoli is just too good to resist!”

Call-to-Action

Try these savory steak and broccoli quesadillas today! They’re perfect for lunch, dinner, or even as a snack. Let us know how you liked them, and tag a friend who loves hearty, cheesy meals!

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