Meal Prep Steak Quesadillas

Speed meets strategy in these quesadillas. Sear and portion everything ahead, then assemble to order in just minutes. Pre's New York Strip takes high heat beautifully, becoming tender and flavorful when seared hot, diced, and mixed with charred peppers and onions. This prep-forward approach turns a quick dinner into something scalable for families or entertaining.

Total Time: 15 minutes

Servings: 4

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Quesadilla Ingredients

• 1 10-ounce Pre New York Strip steak

• 1½ teaspoons kosher salt, divided

• 1 tablespoon neutral cooking oil

• 1 each, large yellow, red, and orange bell peppers, sliced into thin strips

• 1 medium yellow onion, sliced into thin strips

• 4 large burrito-sized flour tortillas

• 2 cups shredded Chihuahua cheese

• 2 tablespoons olive oil

• 1 tablespoon taco seasoning

Instructions:

1. Remove steak from refrigerator about 15 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.)

2. Pat dry with a paper towel and salt liberally on all sides with ½ teaspoon of the salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

3. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

4. Add about 1 tablespoon of neutral cooking oil to the pan.

5. Cook to medium-rare (125-130º F), flipping halfway through, about 5-6 minutes per side. (Why: resting allows juices to redistribute, keeping the meat moist.)

6. Take steak out of the pan and let it rest for at least 5 minutes before slicing.

7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, onions, and remaining 1 teaspoon salt.

8. Add taco seasoning and cook for 6 to 8 minutes, tossing with tongs, until soft and slightly charred; transfer to a plate.

9. Cut rested steak into bite-sized pieces, about ½ inch dice.

10. Mix the cooked diced steak and vegetable mix and divide into 4 portions. Put in a sectioned food storage unit or deli container; divide the shredded cheese into 4 portions and wrap separately from the steak mix.

11. When ready to prepare a quesadilla, heat a large skillet over medium heat. Place one tortilla in the pan and sprinkle one portion of cheese over the entire tortilla.

12. On one half, pile a portion of the steak and vegetable mix and fold the tortilla over the filling.

13. Cook until tortilla begins to crisp, about 3 minutes.

14. Carefully flip and toast the other half, pressing gently with a spatula.

15. Slide quesadilla onto a plate and cut into thirds.

Notes:

Store prepared components in separate containers in the refrigerator for up to 6 days. Assemble and cook fresh to order.