Mediterranean Cheese-Crusted Steak Quesadillas

 

Crispy, cheesy, and loaded with juicy herb-marinated steak, olives, feta, and fresh veggies.

Ingredients (Makes 2–3 large quesadillas)

For the Steak:

• 8 oz flank or sirloin steak
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 garlic clove, minced
• Optional: squeeze of lemon juice after cooking

For the Quesadillas:

• 4 large flour tortillas (or whole wheat)
• 1½ cups shredded mozzarella or kasseri cheese
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• ¼ cup pitted Kalamata olives, sliced
• ¼ cup roasted red peppers, sliced
• 2 tbsp chopped fresh parsley or mint
• Olive oil or butter for cooking

Instructions

1. Cook the Steak:

Rub steak with olive oil, oregano, cumin, paprika, garlic, salt, and pepper.

Sear in a skillet over medium-high heat, 3–4 min per side for medium-rare.

Let rest 5 min, then thinly slice against the grain.

Optional: Squeeze lemon juice over the sliced steak.

2. Assemble the Quesadillas:

Lay a tortilla flat. On one half, layer:

A handful of mozzarella

Sliced stea

Red onions, olives, roasted red peppers, and parsley/mint

Crumbled feta

More mozzarella on top

Fold the tortilla in half.

3. Cheese-Crust the Outside:

Heat skillet over medium heat.

Sprinkle a thin layer of mozzarella (about 1 tbsp) directly onto the pan.

Place quesadilla on top, press gently. Cook 2–3 minutes until golden and crispy.

Flip, sprinkle more cheese on the pan, and repeat on the other side.

4. Serve:

Rest 1 min before slicing into wedges.

Garnish with:

Lemon wedges

Greek yogurt or tzatziki

Fresh herbs