Sous Vide Steak Quesadillas Recipe

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Written by Jason Logsdon
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 a sirloin 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.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Steak Quesadillas recipe you can check out the following.

Sous Vide Steak Quesadillas

  • Published: July 20, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 or up to 11 Hours
  • Cooks: 131°F (55°C) for 12 to 24 hours
  • Serves: 4

Ingredients for Sous Vide Steak Quesadillas

  • For the Sous Vide 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

  • To Assemble

  • 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

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Cooking Instructions for Sous Vide Steak Quesadillas

For the Sous Vide Steak

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

At least 2 to 10 hours before serving

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.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Finish & Assemble

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.

Want Great Sous Vide Recipes?

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Photo Credit: jspatchwork

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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