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Korean BBQ Beef Quesadillas: Cheesy Flavor Explosion!

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Experience the fusion of bold Korean BBQ flavors and cheesy comfort in these delicious quesadillas. Perfect for a quick weeknight dinner, they are sure to impress with every bite!

Ingredients

Scale
  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon black pepper
  • 2 green onions, finely chopped (for garnish)
  • 4 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 tablespoon vegetable oil (for cooking)
  • 1 tablespoon butter (for cooking)
  • Optional toppings: sour cream, salsa, avocado, or extra green onions

Instructions

  1. In a bowl, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 1 tablespoon gochujang, and 1 teaspoon black pepper. Add the thinly sliced flank steak and mix well. Allow to marinate for at least 15 minutes, or up to an hour for deeper flavor.
  2. Heat a large skillet over medium-high heat. Once hot, add the marinated beef and cook for about 5-7 minutes, stirring occasionally. Cook until the beef is browned and cooked through, but be careful not to overcook to avoid toughness. The beef should be just cooked, with a nice caramelization on the edges.
  3. Lay out a tortilla flat on a clean surface. On one half of the tortilla, sprinkle a generous layer (about ½ cup) of mozzarella cheese, followed by a third of the cooked beef mixture, and then top with ¼ cup of cheddar cheese. Fold the tortilla over to close.
  4. In the same skillet, add 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat. Once the butter is melted and bubbling, carefully place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy. Be cautious when flipping; use a spatula to help keep everything intact.
  5. Repeat the assembly and cooking process with the remaining tortillas and filling. Keep the cooked quesadillas warm in a low oven (around 200°F) while you finish the others.
  6. Once all quesadillas are cooked, slice them into wedges and serve hot, garnished with chopped green onions. Offer optional toppings like sour cream, salsa, and avocado on the side for added flavor.

Nutrition

Keywords: To prevent soggy quesadillas, let the marinated beef drain slightly before adding it to the tortilla. For the crispiest quesadillas, use a cast-iron skillet. Adjust the cheese to filling ratio to your preference for the ultimate melty experience.

Find it online: https://crumella.com/korean-bbq-beef-quesadillas-cheesy-flavor-explosion/