Description
Crispy tortillas stuffed with tender steak and melted cheese make these quesadillas an easy, crowd-pleasing meal.
Ingredients
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1 pound skirt steak, diced into 1-inch pieces
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1 tablespoon vegetable oil
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1/2 teaspoon onion powder
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1 teaspoon salt
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2 cups shredded cheddar cheese (or Mexican blend)
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4 large flour tortillas
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Optional toppings: salsa, guacamole, sour cream
Instructions
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Pat the steak dry and season with onion powder and salt.
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Heat vegetable oil in a large skillet over medium-high heat.
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Add steak and cook 2–3 minutes per side until browned and cooked to your liking, then set aside.
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Place a tortilla on a clean surface and sprinkle cheese over half, top with cooked steak, then add more cheese.
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Fold the tortilla in half to enclose the filling.
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Heat the skillet over medium heat and cook the quesadilla 2–4 minutes per side until golden and cheese is melted.
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Remove from skillet, let cool slightly, slice into wedges, and serve with desired toppings.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American