why make this recipe
Steak and Rice Quesadilla is a fantastic meal that brings together the delicious flavors of steak, rice, and cheese in a simple, handheld form. It’s perfect for a quick dinner, a weekend treat, or even a fun lunch. This recipe combines hearty ingredients that are easy to find and prepare, making it a great choice for both beginners and seasoned cooks. Plus, it’s versatile—serve it with salsa, fresh Pico de Gallo, or taco sauce for extra flavor!
how to make Steak and Rice Quesadilla
Ingredients :
- 1 cup long grain white rice
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 pound sirloin steak
- 2 tbsp butter
- Montreal steak seasoning
- Pancho’s White Queso
- Fresh cilantro
- Flour tortillas
Directions :
- Rinse 1 cup of long grain white rice.
- Add rice to a skillet over medium-high heat.
- Add 2 tbsp of olive oil and stir the rice around, letting it toast a little.
- Add the chopped onion and minced garlic, stirring well.
- Pour in 2 cups of chicken broth and 8 oz of tomato sauce along with the salt, pepper, cumin, and dried cilantro. Stir well and let it cook until it starts bubbling.
- Once it bubbles, cover with a lid, lower the heat to medium-low, and cook for about 20 minutes or until rice is tender.
- In a separate skillet over medium-high heat, melt 2 tbsp of butter and add the cut-up steak, seasoning it with Montreal steak seasoning.
- Cook the steak until it is done to your liking.
- To serve, top the cooked rice with the steak and drizzle some white queso over it. Add fresh cilantro on top.
- This can be served as is or wrapped inside flour tortillas. Enjoy with salsa, fresh Pico de Gallo, or taco sauce.
how to serve Steak and Rice Quesadilla
You can serve Steak and Rice Quesadilla on a plate, either open-faced or as a wrapped tortilla. Adding sides like salsa, guacamole, or fresh Pico de Gallo enhances the meal. Offering various condiments allows everyone to customize their dish to their taste.
how to store Steak and Rice Quesadilla
To store any leftovers, first let the quesadillas cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. For longer storage, you can wrap them well in plastic wrap or aluminum foil and freeze them for up to a month. When reheating, consider using an oven or skillet to maintain crispiness.
tips to make Steak and Rice Quesadilla
- To save time, use pre-cooked or leftover rice.
- Experiment with different types of cheese for added flavor.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Adjust the seasoning according to your taste for more spice or herbs.
variation (if any)
You can easily turn this recipe into a vegetarian option by replacing the steak with black beans or grilled vegetables. Additionally, you can use different types of tortillas, such as whole wheat or corn, depending on your preference.
FAQs
Can I use leftover steak for this recipe?
Yes, leftover steak is great! Just reheat it before adding it to your quesadilla.
Is this recipe spicy?
The recipe isn’t spicy, but you can add hot sauce or chili peppers if you prefer heat.
Can I make this without cheese?
Absolutely! You can skip the cheese or use a dairy-free cheese alternative if you prefer.
Steak and Rice Quesadilla
Ingredients
For the rice mixture
- 1 cup long grain white rice Rinsed
- 2 tbsp olive oil For toasting rice
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt Adjust to taste
- 1/2 tsp pepper Adjust to taste
- 1 tsp cumin
- 1 tsp dried cilantro
For the steak and assembly
- 1 pound sirloin steak Cut into pieces
- 2 tbsp butter For cooking steak
- to taste Montreal steak seasoning
- to taste Pancho’s White Queso
- to taste Fresh cilantro For garnish
- 4 large Flour tortillas For wrapping or serving
Instructions
Rice Preparation
- Rinse 1 cup of long grain white rice.
- In a skillet over medium-high heat, add rice with 2 tbsp olive oil and stir to toast.
- Add chopped onion and minced garlic, stirring well.
- Pour in 2 cups chicken broth and 8 oz tomato sauce along with salt, pepper, cumin, and dried cilantro. Stir well.
- Cover with a lid, lower heat to medium-low, and cook for about 20 minutes or until rice is tender.
Steak Cooking
- In a separate skillet over medium-high heat, melt 2 tbsp butter and add the cut-up steak, seasoning with Montreal steak seasoning.
- Cook steak until done to your liking.
Serving
- Top the cooked rice with the steak and drizzle with white queso.
- Garnish with fresh cilantro.
- Serve as is or wrapped inside flour tortillas.