Name: Steak Quesadillas with Roasted Peppers and Boursin
Total time: 30 min
Ingredients: 2 strip steaks , about 1 inch thick; Salt and pepper; 1 tablespoon vegetable oil; 1 (5.2-ounce) package Boursin cheese , crumbled (see note); 1 1/2 cups shredded sharp cheddar cheese; 4 (12-inch) flour tortillas; 1/2 cup jarred roasted red pepper , drained, patted dry with paper towels, and sliced thin; 4 scallions , sliced thin

Why This Recipe Works

Deep flavors from sharp cheddar and smoky roasted peppers couple with seared steak for a fun twist on this delicious snack. Of all the meat options available for our recipe, we chose strip steaks for their intensely beefy flavor. To achieve the best possible sear, we cooked them over medium-high heat in a heavy-bottomed skillet. Using a mix of cheese that included spreadable Boursin made it easy for the cheese to stay in place. To ensure all the quesadillas stayed warm, we held them on a baking sheet in a 200-degree oven while we cooked the remaining quesadillas. Cooling the quesadillas before cutting and serving was important; straight from the skillet, the cheese was molten and oozed out.

Before You Begin

Boursin cheese has a creamy, spreadable texture reminiscent of goat cheese. Though it comes in a variety of flavors, we prefer the Garlic and Fine Herbs flavor in this recipe.

Instructions

Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against grain. Wipe out skillet.

While steaks rest, combine Boursin, cheddar, 1/2 teaspoon salt, and 1 teaspoon pepper in bowl. Divide cheese mixture evenly over one half of each tortilla, leaving 1/2-inch border around edge. Top with peppers, scallions, and sliced steak. Fold tortillas over filling and press down firmly.

Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1 to 2 minutes. Using spatula, flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.