How to make Steak Quesadillas
Ingredients:
For the quesadillas:
1 lb flank or skirt steak
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
1 medium onion, sliced
2 1/2 cups shredded mozzarella cheese
2 1/2 cups shredded monterey jack cheese
10 medium (8-inch) flour tortillas
For serving (optional):
salsa
guacamole
sour cream
Instructions:
Heat a large skillet over medium-high heat. While the skillet is heating up, pat steak dry on both sides with paper towels. In a small bowl, combine salt, onion powder, black pepper, cumin, and garlic powder.
Sprinkle the seasoning evenly over both sides of the steak. Add 1 1/2 tablespoons of olive oil to the skillet and add the steak.
Cook on each side for about 4-8 minutes, depending on how thick the steak is and how “done” you want it to be.
Remove the steak from the skillet and transfer it to a cutting board to let it rest. While the meat is resting, add the remaining 1/2 tablespoon of olive oil to the skillet.
Add the sliced onions and cook, stirring occasionally, for about 8 minutes, until softened.
Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean. Set aside.
Uncover the steak and slice it against the grain at an angle into thin slices or into bite-sized chunks.
In a medium bowl, combine the shredded mozzarella and monterey jack cheeses.
Assemble the quesadillas by adding 1/2 cup of shredded cheese to the bottom of one tortilla, followed by some steak, then onions, and one more 1/2 cup of shredded cheese. Sprinkle a pinch of salt and then top everything with one more tortilla.
Place the clean skillet back on the stove over medium heat. Using a spatula, carefully transfer the quesadilla to the skillet.
Cook the quesadillas for 1-2 minutes, or until the bottom of the quesadilla is golden-brown. Quickly flip over the quesadilla and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
Assemble and cook the remaining quesadillas. Serve immediately as is, or cut the quesadillas into fourths. Serve with salsa, guacamole, and sour cream.
Nutrition Information:
YIELDS: 10 | SERVING SIZE: 1
Calories: 480 | Total Fat: 26g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 1080mg | Total Carbohydrates: 33g | Dietary Fiber: 2g | Sugars: 2g | Protein: 27g
Frequently Asked Questions:
Can I use a different cut of meat for the quesadillas?
Yes, you can use other cuts of beef such as sirloin or ribeye if you prefer. However, flank or skirt steak is commonly used for its tenderness and flavor.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer a different texture or taste. Corn tortillas can provide a more authentic Mexican flavor to the quesadillas.
Can I add other vegetables to the quesadillas?
Absolutely! You can customize the quesadillas by adding bell peppers, mushrooms, or even jalapenos for extra heat and flavor.
Can I make these quesadillas ahead of time and reheat them?
While quesadillas are best enjoyed fresh, you can make them ahead of time and reheat them in the oven or microwave.
However, the texture and crispness may not be the same as when freshly made.
Are the optional toppings necessary for serving?
The optional toppings, such as salsa, guacamole, and sour cream, add extra flavor and creaminess to the quesadillas, but they are not necessary.
You can serve the quesadillas as is or pair them with other toppings of your choice.
How do I know when the steak is cooked to my desired doneness?
The cooking time for the steak will depend on its thickness and your desired level of doneness. Use a meat thermometer to check the internal temperature; for medium-rare, it should be around 135°F (57°C), and for medium, it should be around 145°F (63°C).
How can I prevent the quesadillas from getting soggy?
To prevent the quesadillas from getting soggy, make sure to drain excess moisture from the ingredients, especially if using juicy vegetables like tomatoes.
Additionally, using a hot skillet and cooking the quesadillas until they are golden-brown will help maintain their crispness.