Steak & Cheese Quesadillas
Steak & Cheese Quesadillas are easy to whip up, deliciously savory, and can be customized to suit any palate. Perfect for busy weeknights or a fun weekend treat.
Ingredients
Main Ingredients
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- 4 large flour tortillas
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 medium onion, sliced
- Salt and pepper to taste
Optional Toppings
- sour cream
- salsa
- guacamole
Instructions
Cooking
- Heat the vegetable oil in a skillet over medium-high heat.
- Season the diced steak with salt and pepper, then add to the skillet and cook until browned, about 3-4 minutes.
- In the same skillet, add the sliced onion and sauté until caramelized, about 5 minutes.
- Remove the steak and onions from the skillet.
- Place one flour tortilla in the skillet, sprinkle half of the cheese on one half of the tortilla, add a portion of the steak and onions, then top with the remaining cheese. Fold the tortilla over.
- Cook for 3-4 minutes on each side until crispy and the cheese is melted.
- Repeat with remaining tortillas and filling.
- Cut into wedges and serve with optional toppings.
Notes
Store leftover quesadillas in an airtight container in the refrigerator for up to three days. For reheating, place them in a skillet over medium heat until warmed through. You can also freeze the cooked quesadillas for up to two months.