6-8 tablespoons olive oil

1 ½-2 pounds sirloin steak*, ½” thick and cut into ¼” thick strips across the grain

5 teaspoons Dish off the Block Ragin’ Cajun Spice Blend, divided

3 teaspoons cumin, divided

1 large onion, chopped into ½-1” pieces

1 green bell pepper, chopped into ½-1” pieces

1 red bell pepper, chopped into ½-1” pieces

1 yellow bell pepper, chopped into ½-1” pieces

1 teaspoon salt

1 tablespoon fresh lime juice

20, 6” flour tortillas (you can also use larger tortillas and make bigger quesadillas)

10 slices provolone cheese

12 ounces pepper jack cheese, shredded


On the Side:

1 cup sour cream

1 cup pico de gallo or salsa

1 cup guacamole

Lime wedges


Preheat oven to 325 degrees.  Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat.

Season the sliced steak with 2 teaspoons of the Cajun spices and 1 teaspoon of the cumin. Massage so the meat is well coated.  Add the seasoned meat to the hot pan and cook, stirring occasionally, until the steak is lightly seared and mostly cooked through, but still pink in some areas (like a medium rare).  Remove them from the pan and set aside.

Add an additional 3 tablespoons of olive oil to the pan drippings.  Cook the onions and green peppers, stirring frequently, over medium high heat, for 2 minutes until they begin to soften.  Add the red and yellow peppers to the pan along with the salt, remaining 3 teaspoons of Ragin’ Cajun, and remaining 2 teaspoons of cumin.  Continue cooking for 6-8 minutes, stirring occasionally, until the veggies are very soft and begin to lightly brown and caramelize.  Stir in the beef and any drippings that have released on the plate.  Cook for 2 more minutes, stirring, so that everything is well combined and the beef is warmed through.  Squeeze in the fresh lime juice and set aside.

In a clean large skillet, drizzle 2 teaspoons of the olive oil over medium high heat.  When the pan is hot, add 3 or 4 of the tortillas (so they do not overlap). Top each with a slice of the provolone and top with a layer of the beef and peppers.  Top with about 2 tablespoons of the shredded pepper jack and another tortilla.  Cook for 2-3 minutes until the bottom tortilla is toasty and golden brown.  Carefully flip the quesadillas and cook for 2-3 minutes on the other side until golden, toasty, and the cheese is melted.  Place the quesadillas on a rimmed baking sheet and keep them warm in the preheated oven while you make the rest.  Repeat with the remaining tortillas adding more oil to the pan as needed.

Serve the quesadillas hot, cut into halves or quarters.  Serve pico di gallo (or salsa), sour cream, and guacamole on the side.  DEVOUR!

*Any tender cut of beef with good marbling will work (ribeye, shoulder (flat iron, strip, etc…) or leftover steak is great for this dish.

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