Steak & Roasted Vegetable Quesadillas with Chimichurri
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!
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.