Delicious Steak and Cheese Quesadillas recipe combines bite sized skirt steak, sauteed onions and gooey cheese. It is perfect for leftover steak and makes a fabulous lunch or dinner idea.
Heat the vegetable oil in a large skillet over medium heat.
Place the steak and diced onions in the skillet in an even layer. Season the steak with salt, pepper and onion powder. Sauté the steak for 4-8 minutes per side until it’s browned slightly and cooked through.
Remove the steak from the heat and let it rest for 5 minutes before assembling the quesadillas.
Heat a griddle over medium high heat or you can heat a cast iron skillet.
Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of each cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. We used skirt steak for this recipe but you can also use flank steak if you prefer.