Steak Quesadillas
User Reviews
4.7
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
5 quesadillas
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Calories
818 kcal
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Course
Main Course
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Cuisine
Mexican
Steak Quesadillas
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Steak Quesadillas made with flank steak or skirt steak, sauteed onions, and lots of cheese! Makes the best lunch or dinner ever!
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Ingredients
For the quesadillas
- 1 lb flank or skirt steak
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 medium onion, sliced
- 2 ½ cups shredded Mozzarella cheese
- 2 ½ cups shredded Monterey jack cheese
- 10 medium (8-inch) flour tortillas
For serving (optional)
- salsa
- guacamole
- sour cream
Instructions
- Heat a large skillet over medium-high heat. While the skillet is heating up, pat steak dry on both sides with paper towels.
- In a small bowl, combine salt, onion powder, black pepper, cumin, and garlic powder.
- Sprinkle the seasoning evenly over both sides of the steak.
- Add 1 1/2 tablespoons of olive oil to the skillet and add the steak. Cook on each side for about 4-8 minutes, depending on how thick the steak is and how “done” you want it to be.
- Remove the steak from the skillet and transfer it to a cutting board to let it rest.
- While the meat is resting, add the remaining 1/2 tablespoon of olive oil to the skillet. Add the sliced onions and cook, stirring occasionally, for about 8 minutes, until softened.
- Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean. Set aside.
- Uncover the steak and slice it against the grain at an angle into thin slices or into bite-sized chunks.
- In a medium bowl, combine the shredded mozzarella and monterey jack cheeses.
- Assemble the quesadillas by adding 1/2 cup of shredded cheese to the bottom of one tortilla, followed by some steak, then onions, and one more 1/2 cup of shredded cheese. Sprinkle a pinch of salt and then top everything with one more tortilla.
- Place the clean skillet back on the stove over medium heat. Using a spatula, carefully transfer the quesadilla to the skillet.
- Cook the quesadillas for 1-2 minutes, or until the bottom of the quesadilla is golden-brown. Quickly flip over the quesadilla and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
- Assemble and cook the remaining quesadillas.
- Serve immediately as is, or cut the quesadillas into fourths. Serve with salsa, guacamole, and sour cream.
Notes
- Flour tortillas: I used 8-inch medium flour tortillas for this recipe which are commonly referred to as “soft-taco size” tortillas.
- Feel free to use any leftover steak you have in the fridge. Leftovers from steak fajitas or carne asada would be perfect!
- Love spicy food? Saute some sliced poblanos or jalapenos along with the onions to give each quesadilla a kick!
Nutrition Information
Show Details
Serving
1quesadilla
Calories
818kcal
(41%)
Carbohydrates
56g
(19%)
Protein
53g
(106%)
Fat
42g
(65%)
Saturated Fat
19g
(95%)
Cholesterol
143mg
(48%)
Sodium
2355mg
(98%)
Potassium
577mg
(16%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
757IU
(15%)
Vitamin C
2mg
(2%)
Calcium
694mg
(69%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5quesadillas
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 818kcal | 41% |
| Carbohydrates | 56g | 19% |
| Protein | 53g | 106% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 143mg | 48% |
| Sodium | 2355mg | 98% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 694mg | 69% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
93 reviews
Excellent
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