This Steak & Roasted Vegetable Quesadillas with Chimichurri recipe features a mind-blowingly delicious combination of sautéed veggies, steak, chimichurri sauce and cheese your whole family will love!
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I’ve always loved the endless possibilities that quesadillas provide. If it tastes good with cheese and can be folded inside a tortilla, it is ripe for the quesadilla treatment!
Prepping the Quesadillas
The assembly and cooking process of quesadillas can feel a little labor-intensive. That’s why I always prefer to prep the filling in advance whenever possible. For this recipe, you can prep the Steak & Roasted Vegetable filling, as well as the Chimichurri sauce, in advance.
Both the filling and the sauce can be refrigerated for 2-3 days before prepping the quesadillas. They can also be frozen if you want to prep further in advance.
Assembling the Steak & Roasted Vegetable Quesadillas with Chimichurri
When you are ready to make the quesadillas, make sure you give yourself at least 15 minutes to assemble and cook them. It’s best to work in an assembly-line fashion and continue assembling as you cook.
You’ll start the quesadilla process by buttering one side of each tortilla. While your skillet or griddle warms up, start putting them together.
Sprinkle a handful of cheese on the un-buttered side of a tortilla. Then, spoon on a heaping portion of the steak and roasted vegetables. Next, drizzle some Chimichurri sauce on top.
Fold the topped tortilla in half and place on the heated skillet or griddle. Cook for about 3 minutes per side, until the cheese is melted, the filling is warm and the outside is golden brown.
This is a great time to get your kids involved in the kitchen – they can butter the tortillas, sprinkle on the cheese, and/or spoon on the fillings.
Note: you can use bottled Chimichurri sauce if you’d like. However, I much prefer the fresh flavor of homemade. Here is my Homemade Chimichurri Recipe.
Steak & Roasted Vegetable Quesadillas with Chimichurri
Ingredients
- 1 small Yellow onion
- 1 Red pepper
- 1/2 lb. Mushrooms
- 1 lb. Bottom round steak (or other cut of choice)
- 2 T. Butter
- 2 T. Olive oil
- Salt & pepper (to taste)
- 8 Flour tortillas (Burrito sized)
- 2 c. Shredded Monterey Jack cheese
- 1 c. Chimichurri sauce
- Extra butter (for spreading on the tortillas)
Instructions
- Thinly slice onions, red peppers, mushrooms and steak (against the grain).
- Heat butter and oil in a large skillet. Add sliced veggies and cook for 3 minutes. Add sliced steak, season to taste with salt and pepper and cook until steak is cooked, about 5-8 minutes, depending on the thickness of your slices.
- Butter one side of each tortilla while heating a large skillet or griddle over medium heat.
- Top half of each tortilla with some cheese. Spoon some of the veggie and steak combination on top. Dollop some chimichurri sauce on top and then cover with more cheese. Fold in half.
- Cook the quesadillas for about 3 to 5 minutes on each side, until golden brown and cheese is melted.
- Cut into wedges and serve. Serve with extra Chimichurri sauce for dipping.
Notes
- Use homemade (recommended) or bottled Chimichurri sauce. Here is my Homemade Chimichurri Recipe.
- Prep the filling ahead of time and refrigerate or freeze until using. Prepped filling will stay good in the refrigerator for up to 3 days or for several months in the freezer.
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