Steak Quesadilla Recipe
These Steak Quesadillas are packed with juicy, perfectly seasoned steak, sautéed onions, and melty Oaxaca cheese—all wrapped in a warm, golden tortilla.
Servings 6 Quesadillas
Ingredients
- 1 lb flank steak
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chipotle chili powder or regular chili powder
- 1 tablespoons olive oil divided
- ½ medium onion thinly sliced
- 3 cups shredded Oaxaca cheese or mozzarella cheese
- 6 medium 8-inch flour tortillas
Instructions
- In a small bowl, mix together the salt, onion powder, garlic powder, black pepper, cumin, and chili powder.
- Pat the steak dry with paper towels. Sprinkle the seasoning evenly over both sides of the steak.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the steak and cook for 5-10 minutes per side, depending on thickness and desired doneness. Transfer the steak to a cutting board and let it rest.
- If the skillet is dry, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, for about 6 minutes, or until softened. Transfer the onions to a bowl.
- Slice the rested steak against the grain into thin strips or bite-sized pieces.
- On one half of each tortilla, layer ¼ cup shredded cheese, some steak slices, some sautéed onions, and another ¼ cup of cheese. Fold the tortillas in half.
- Heat a clean skillet over medium heat. Place the quesadilla in the skillet and cook for 2–4 minutes per side, until golden brown and the cheese is melted.
- Cut the quesadillas into wedges. Serve with salsa, guacamole, and sour cream.
Nutrition
Serving: 1Quesadilla | Calories: 463kcal | Carbohydrates: 23g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Fiber: 2g | Sugar: 2g
