This recipe for steak quesadillas is easy and it makes the most delicious quesadillas. Flank or skirt steak are good and also typical cuts used to make a lot of Mexican dishes. Onion powder, cumin and garlic are used to flavor the meat and then you have two kinds of cheese as well.
You can of course use any cut of steak you prefer, perhaps sirloin or ribeye if you like those better, or perhaps you spot something discounted at the grocery store. Any kind of steak will be good.
And the same applies to the cheese. Shredded mozzarella and monterey jack work well because they have different flavors and melting profiles, but go ahead and use your favorites. Some good ideas for serving are salsa, guacamole or sour cream, either for adding to the quesadillas or for dipping them.
Why You’ll Love the Recipe:
Jazzing up your quesadilla with steak and onions makes it even more delicious and hearty enough to be a meal in itself.
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How to Serve Them:
Enjoy your quesadilla with veggies or a salad on the side, along with any south of the border sides you want like rice and beans or elote.
Can You Make Them Ahead?
Not really. It is best to serve the quesadillas as soon as they’re ready.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use another kind of cheese, a different color onion and any cut of steak you like best. Cook the steak for about 4 minutes per side for rare, 6 minutes per side for medium or 8 minutes for well done.
Steak Quesadillas
Ingredients
- 1 pound skirt steak or flank steak
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 sliced onion
- 2½ cups shredded monterey jack cheese
- 2½ cups shredded mozzarella cheese
- 10 flour tortillas 8-inch size
- Salsa guacamole and/or sour cream, to serve (optional)
Instructions
- Heat a skillet over a moderately high heat.
- Dry the steak with paper towels.
- Combine the onion powder, garlic powder, salt, pepper, and cumin, and rub this into the steak.
- Add 1½ tablespoons of oil to the skillet and cook the meat in there for about 6 minutes per side.
- Let the steak rest on a cutting board.
- Add ½ tablespoon more oil to the skillet and cook the onions for about 8 minutes or until tender.
- Transfer the cooked onions into a bowl and wipe out the skillet with paper towels.
- Cut the steak against the grain into chunks or slices.
- Combine the cheeses.
- Add ½ cup of cheese to a tortilla and then some steak and onions and another ½ cup of cheese.
- Add a little salt and then another tortilla on top.
- Using a spatula, put the quesadilla into the skillet and cook for 1 or 2 minutes until golden brown underneath.
- Flip and cook for another minute or 2 on the other side.
- Repeat with the rest of the quesadillas and serve immediately.
- Enjoy!
