Steak Quesadillas

Steak quesadillas make a great weeknight meal for the family or as an appetizer on game day. Tender steak, onions, and peppers are coated in gooey melted cheese and sandwiched between crispy pan-fried tortillas.

Prep Time 10

Cook Time 25

Total Time 35

Servings quesadillas

Author Heather

Ingredients

16 ounces flank steak or skirt steak
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried oregano
2 tablespoons vegetableoil divided
1 small onion thin sliced
1 red bell pepper thin sliced
2 tablespoons unsalted butter
4 large tortillas
8 ounces Monterey jack cheese freshly grated
2 tablespoons fresh chopped cilantro

Instructions

Season flank steak with salt, garlic powder, chili powder, cumin, and oregano.
Add 1 tablespoon of vegetable oil to a stainless steel skillet over medium heat. When hot, add steak. Cook for about 2 to 3 minutes per side, or until steak reaches 5℉ below your desired doneness. I highly recommend using a meat thermometer for best accuracy.
- Rare: 125℉
- Medium-rare: 135℉
- Medium: 145℉
- Medium-well: 150℉
- Well done: 160℉
Allow steak to rest for 5 minutes before slicing.
Meanwhile, add remaining vegetable oil to pan along with onion and bell pepper and sauté until tender and lightly browned.
Slice steak against the grain into long, thin pieces.
In a nonstick pan over medium heat, add ½ tablespoon of butter. When melted, add one tortilla and on one half, add 1 ounce of cheese and about ¼ of your steak, peppers and onions, cilantro, and another 1 ounce of cheese. Fold tortilla in half like a book.
Cook quesadilla until golden brown and crispy on each side. Remove from heat. Repeat with remaining ingredients.
Slice quesadillas into halves or quarters and serve with guacamole and sour cream.

Notes

Leftover quesadillas will keep for 3 to 4 days in a tightly sealed container in the refrigerator, but are best served the same day.
Refrigerated and reheated quesadillas will lose their crunchy texture.

Nutrition