Mini Steak Quesadillas With Mushrooms

10 quesadillas
25 min

Mini Steak Quesadillas are filled with succulent beef, mushrooms, and melted cheese in a soft tortilla toasted until crisp. This crowd-pleasing appetizer comes together in less than 30 minutes!


The mini steak quesadillas recipe is excellent if you're planning a Mexican-themed party for Cinco de Mayo and don't have too much time to cook. They are also great for a hearty lunch or quick and easy dinner.


A quesadilla is a Mexican dish made by filling soft tortillas with cheese, meats, beans, spices, and vegetables and toasting it in a skillet, griddle, grill, or oven. Think of them as a tortilla sandwich, called sincronizada in Spanish, or a crispy baked taco!

Forget Taco Bell - these delicious steak quesadillas are quick and easy to make at home, fit perfectly in your hand and are a must-have item on your party menu.


We are huge fans of Mexican cuisine and love serving quesadillas with gluten-free  Mexican Chicken Soup to round up the meal and delicious  strawberry cheesecake chimichangas to satisfy our sweet tooth.

Mini Steak Quesadillas With Mushrooms

Recipe details

  • 10  quesadillas
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 1 pound top sirloin steak trimmed and very thinly sliced
  • 1 tablespoon butter
  • cooking spray
  • 2 garlic cloves, minced
  • 8 oz. baby bella mushrooms, sliced
  • 1 cup shredded Mexican blend cheese
  • 10 4-inch flour tortillas
  • Salt and pepper to taste
  • Salsa of choice, for dipping

Instructions


Slice the meat against the grain into thin strips, about ¼-inch thick (you could also cut it into small cubes); season with salt and pepper. Coat a large skillet with cooking spray and heat over medium-high heat. Sear the beef strips, doing your best not to overcrowd them, for a couple of minutes on each side or until cooked to your liking; transfer to a bowl.
Add butter to the skillet. When melted, add garlic and mushrooms. Cook until the mushrooms brown and liquid evaporates, stirring occasionally. Add cooked mushrooms to steak and toss to combine.
Wipe the skillet clean with paper towels (alternatively, you can use a griddle or a grill). Reduce heat to medium.
Sprinkle about 2 teaspoons of cheese evenly over half of each tortilla. Divide the mixture evenly among tortillas (also to cover just one side) and sprinkle with remaining cheese. Fold tortillas in half over the filling.
Carefully coat both sides of quesadillas with cooking spray. Cook quesadillas 1-2 minutes on each side or until browned and cheese melts (use a spatula to hold the quesadilla in place, and flip it over). Repeat with remaining quesadillas.
Serve with salsa or your favorite sauce.

Tips

  • For easy slicing of the steak, place it in the freezer for 15 minutes or use a very sharp knife.
  • Slice the sirloin against the grain (lines running through the beef).
  • For a faster and more convenient way to make it at home, chop the steak before cooking. 
  • For bite-sized quesadillas, slice them in half or replace small 4-inch tortillas with 8-inch (taco size) and cut each into four wedges.
  • And if you're bringing them to a large party, double the batch. They're addictive and usually disappear quickly.
  • For more tips and FAQs, please visit the post by following the link below.
All that's Jas
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