Steak and Cheese Quesadillas
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.
Servings: 4
Cost: $19.06, $4.77 per Serving
Ingredients
- 1 pound Skirt Steak diced into 1 inch pieces
- 1 Tbsp Vegetable Oil
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Medium Onion Diced
- 2 cups Mozzarella Cheese shredded
- 1 ½ cups Monterey Jack Cheese shredded
- 4 Flour Tortillas burrito size
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Place the steak and onion 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.
Nutrition
Calories: 635kcal | Carbohydrates: 19g | Protein: 50g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 153mg | Sodium: 1484mg | Potassium: 495mg | Fiber: 2g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 2mg | Calcium: 659mg | Iron: 4mg
