Description
These Steak & Cheese Quesadillas are a quick and satisfying meal, featuring juicy skirt steak, caramelized onions, and a blend of gooey cheeses, all wrapped in a crisp, golden tortilla.
Ingredients
- 1 lb skirt steak, diced into 1″ pieces
- 1 Tbsp vegetable oil
- ½ tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 medium onion, diced
- 2 cups mozzarella cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Season the diced steak with salt, pepper, and onion powder, then add it along with the diced onion to the skillet. Sauté for 4–8 minutes until the steak is browned and cooked through.
- Remove the steak and onions and let them rest for 5 minutes. Wipe out the skillet.
- Warm the skillet or griddle over medium–high heat and place a tortilla flat.
- Layer cheese over half the tortilla, add steak and onions, then top with more cheese. Fold the tortilla into a half‑moon.
- Cook each quesadilla for 1–2 minutes per side, until golden brown and the cheese is melted.
- Transfer to a cutting board, slice into wedges, and serve.
Notes
- Swap skirt steak for flank or sirloin for variety.
- Add bell peppers or jalapeños for extra flavor.
- Experiment with different cheeses like pepper jack or cheddar.
- Try seasoning with garlic powder or taco seasoning.
- Serve with cream cheese, guacamole, pico de gallo, or salsa.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
