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Sous Vide Steak Quesadillas Recipe

Sous vide quesadillas One of my wife's favorite foods are quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.

Quesadillas are also a great way to use up different meats and vegetables you have around the house. They are very fast to put together and precooking the steak with sous vide means it stays very moist. Feel free to substitute any cheeses you prefer and to have fun playing around with the ingredients.

For more flavor you can grill or roast the onion and poblano pepper before adding to the quesadillas.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Steak Quesadillas Recipe

By Jason Logsdon
Published July 20, 2012
Prep Time: 15 Minutes
Cooking Time: Cooking 2 to 10 Hours (why the range?)
Finishing Time: 30 to 45 Minutes
Temperature: 131°F / 55°C
Serves: 4 People

Sous Vide Steak Quesadillas Ingredients

Pre-Bath Ingredients


For the Steak

1 pound sirloin steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1/2 teaspoon dry mustard powder
Pepper

Finishing Ingredients


For the Quesadillas

8 flour tortillas
2 cups shredded cheddar cheese
1 cup shredded munster cheese
1 poblano pepper, thinly sliced
1 sweet onion, thinly sliced
1/2 cup chopped watercress
1 tomato, diced
1/4 cup cooked corn kernels

Canola or olive oil

Sous Vide Steak Quesadillas Instructions

Pre-Bath

Mix the spices together in a bowl. Pepper the steak then sprinkle with the spice mixture and seal in a sous vide pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Cooking

On the morning of the day you want to eat, preheat your sous vide water bath to 131°F / 55°C. Place the pouch in the water bath for 2 to 10 hours.

Finishing the Sous Vide Steak Quesadillas

Preheat a grill to high heat or a pan to medium-high heat.

Remove the steak from the water bath and cut into 1/2" strips.

Lay out 4 tortillas and evenly split the steak and other ingredients between them. Top each with a remaining tortilla.

Brush the top of each tortilla with oil and place on the grill or in the pan. Cover the tortilla while it is cooking. Once it turns golden brown on the bottom flip it over and continue cooking until the cheese is melted and the quesadilla is browned on both sides.

Remove from the heat, cut into quarters, and serve.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Photo Credit: jspatchwork

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