Description

If you are looking for a quick, satisfying meal that packs bold flavors, steak & cheese quesadillas are a perfect choice. This dish combines tender, seasoned steak with melted cheese and grilled onions, all wrapped in a crispy tortilla. Ideal for busy weeknights or casual gatherings, these quesadillas are simple to prepare and delicious to eat.

Ingredients

For the steak:

1 pound skirt steak, diced into 1-inch pieces
1 tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste

For the quesadillas:

4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium yellow onion, thinly sliced
Cooking spray or additional oil for grilling

Instructions

In a bowl, toss the diced steak with chili powder, garlic powder, cumin, salt, and pepper.
Heat vegetable oil in a skillet over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes until browned and cooked through. Remove steak and set aside.
In the same skillet, add sliced onions and cook until caramelized and soft, about 5 minutes. Remove and set aside.
Wipe the skillet clean and reduce heat to medium.
Place one tortilla in the skillet. Sprinkle a mix of shredded cheddar and Monterey Jack cheese evenly over the tortilla.
Add half of the cooked steak and grilled onions on top of the cheese. Sprinkle a little more cheese over the filling and cover with another tortilla.
Cook for 3-4 minutes until the bottom tortilla is golden and crispy. Carefully flip the quesadilla and cook the other side until golden and cheese is melted.

Remove from heat and let sit for a minute before slicing into wedges. Repeat with remaining tortillas and filling.

Notes

Serve steak & cheese quesadillas hot with your favorite sides such as salsa, guacamole, sour cream, or a fresh salad to add brightness and balance. For added flavor, consider topping with chopped cilantro or a squeeze of lime.

If you have leftovers, allow the quesadillas to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm them in a skillet over medium heat or in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it can make the tortillas soggy.

For longer storage, cooked quesadillas can be frozen. Wrap each quesadilla tightly in foil or plastic wrap and place in a freezer-safe bag. They will keep well for up to 1 month. Reheat directly from frozen in the oven or skillet until heated through and crispy.