Steak and Cheese Quesadillas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
635 kcal
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Course
Main Course
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Cuisine
Mexican
Steak and Cheese Quesadillas
Description
The recipe begins by searing diced skirt steak and diced onions together in vegetable oil over medium heat, seasoning with salt, black pepper, and onion powder. After cooking through and browning, the steak is rested briefly before assembling the quesadillas. Cheese blends of mozzarella and Monterey Jack provide stretch and mild flavor.
The filling is layered on flour tortillas spread with cheese, followed by steak and onions, then more cheese before folding. Cooking on a griddle or skillet over medium-high heat crisps the tortilla while melting the cheese inside, resulting in a crunchy outer shell with gooey, savory filling.
These quesadillas work as an easy, handheld meal or snack and can be sliced for serving. The beef provides robust flavor, balanced by mild cheeses and caramelized onions.
Leftover quesadillas can be refrigerated for up to five days in airtight containers. Flank steak is an alternative cut suitable for the recipe.
Ingredients
- 1 pound skirt steak diced into 1 inch pieces
- 1 Tbsp vegetable oil
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion Diced, medium
- 2 cups mozzarella cheese shredded
- 1 1/2 cups Monterey jack cheese shredded
- 4 flour tortillas burrito size
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Place the steak and diced onions in the skillet in an even layer. Season the steak with salt, pepper and onion powder. Sauté the steak for 4-8 minutes per side until it’s browned slightly and cooked through.
- Remove the steak from the heat and let it rest for 5 minutes before assembling the quesadillas.
- Heat a griddle over medium high heat or you can heat a cast iron skillet.
- Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of each cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
- Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
- Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Flank steak can be used instead of skirt steak if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 19g | 6% |
| Protein | 50g | 100% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 153mg | 51% |
| Sodium | 1484mg | 62% |
| Potassium | 495mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 659mg | 66% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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