Steak & Cheese Quesadillas
Delicious and satisfying quesadillas filled with flavorful skirt steak, gooey cheese, and sautéed onions in crispy tortillas. Perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil Can use high-temperature oil like canola or grapeseed.
- 1 medium onion, sliced
- 2 cups shredded cheese (like cheddar or Monterey Jack) For extra flavor, mix different types of cheese.
- 4 pieces flour tortillas
- Salt and pepper to taste
Instructions
Cooking
- Heat the vegetable oil in a skillet over medium-high heat.
- Season the skirt steak with salt and pepper, then add it to the skillet and cook until browned, about 3-4 minutes.
- Remove the steak from the skillet and set aside.
- Add the sliced onions to the same skillet and sauté until they are soft and translucent, about 5 minutes.
- Lay a tortilla in the skillet, sprinkle half of it with the shredded cheese, then add the cooked steak and sautéed onions on top.
- Top with more cheese and fold the tortilla over.
- Cook until the tortilla is golden brown and the cheese is melted, about 2-3 minutes on each side.
- Remove from the skillet, slice, and serve hot.
Notes
Serve with fresh guacamole and salsa for dipping. Consider adding jalapeños or hot sauce for an extra kick. For storage, keep in an airtight container in the refrigerator for up to three days or freeze for up to two months. Reheat in a skillet for best texture.