Steak and Cheese Quesadillas

Cheesy beef quesadilla with melted cheese and seasoned beef on a white plate.

5 from 6 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $19.06 Per Recipe, $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 1 Tbsp of vegetable oil in a large skillet over medium heat.
Place 1 pound of steak and 1 medium (diced) onion in the skillet in an even layer. Season the steak with 1 tsp of salt, 1 tsp of pepper and 1/2 tsp of 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