Some ideas are so obvious, we wonder why we didn't have them earlier. These ribeye steak quesadillas are Exhibit A: an idea so good and so easy, it should have been on our very first menu. Well, we won't deny you any longer. These delicious quesadillas have all the classic flavors, such as spicy jalapeño, flavorful cilantro, and melted, gooey cheddar-jack cheese. All this, and meaty steak, make for a meal that shows our best ideas are yet to come.
Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Core tomato and cut into ¼" dice.
Mince cilantro, leaves and stems.
Zest and halve lime. Quarter one half and juice remaining half.
Pat ribeye steak strips dry.
Make the Pico de Gallo
Combine diced onion (to taste), half the jalapeño (to taste) (reserve remaining for quesadillas), tomato, half the cilantro (reserve remaining for quesadillas), 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl.
Set aside for flavors to marry.
Sear the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ribeye steak strips to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes.
Transfer to a plate. Steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Filling
Return pan used to cook steak strips to medium-high heat and add ½ tsp. olive oil. Add sliced onion and remaining jalapeño (to taste) (reserve a pinch for garnish) to hot pan and stir often until onions are translucent, 3-4 minutes.
Add steak and any accumulated juices, taco seasoning, and ¼ cup water. Bring to a simmer and stir constantly until water is completely absorbed, 2-3 minutes.
Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt.
Transfer filling to plate. Wipe pan clean and reserve.
Bake the Quesadillas
Place three tortillas on a clean work surface. Divide cheese between tortillas, then add filling. Top with remaining cheese. Fold tortilla over filling and press gently so it holds in place.
Return pan used to cook filling to medium heat. Add 1 tsp. olive oil to hot pan.
Working in batches, place two or three quesadillas in pan (there should be no overlap).
Cook until golden brown, 2-4 minutes per side.
Remove quesadillas from pan, add 1 tsp. olive oil to pan, and repeat with remaining quesadillas.
Plate dish as pictured on front of card, garnishing with reserved cilantro and jalapeño, and serving pico de gallo, sour cream, and lime wedges on the side. Bon appétit!