Ingredients
1 lb flank steak or skirt steak
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and black pepper, to taste
1 tbsp lime juice
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup diced red onion (optional)
4 large flour tortillas
Butter or oil for greasing the pan
Sour cream, salsa, or guacamole for serving
Instructions
1. Season steak with chili powder, cumin, salt, pepper, and lime juice. Let marinate 10–15 minutes.
2. Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side or until medium-rare. Let rest 5 minutes, then slice thinly against the grain.
3. Wipe out skillet. Place one tortilla in the pan over medium heat.
4. Sprinkle half with a mix of cheeses, sliced steak, and red onion (if using). Fold tortilla in half.
5. Cook 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas.
6. Slice into wedges and serve hot with sour cream, salsa, or guac.
Notes
• Add sautéed peppers or mushrooms for extra flavor.
• Use leftover grilled steak or fajita meat to save time.
• For crispy quesadillas, lightly butter the tortillas before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Mexican-Inspired
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: steak cheese quesadillas, easy steak quesadilla recipe, cheesy beef quesadilla, skillet steak tortillas