Description
This Easy Steak Quesadilla recipe combines tender skirt steak, sautéed onions and peppers, and melted cheddar cheese folded into warm flour tortillas. Ready in just 30 minutes, it’s a perfect savory and satisfying meal served with salsa and sour cream.
Ingredients
Steak and Seasoning
- 4 teaspoons olive oil, divided
- 8 ounce skirt steak
- 1 tablespoon taco seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced white onion
- 1/2 cup bell pepper, thinly sliced
Other
- 2 cups shredded cheddar cheese
- Large flour tortillas (any size will work)
- Salsa, for serving
- Sour cream, for serving
Instructions
- Heat the pan: Heat 2 teaspoons olive oil in a large cast iron skillet or large sauté pan over medium-high heat to prepare for cooking the steak.
- Season the steak: Pat the skirt steak dry and season it on all sides with 1 tablespoon of taco seasoning.
- Cook the steak: Place the steak in the hot pan and cook for 4-6 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest on a cutting board.
- Sauté vegetables: Without wiping out the pan, add the remaining 2 teaspoons of olive oil and reduce the heat to medium. Add the sliced bell pepper and both red and white onions, seasoning with a couple pinches of salt and pepper. Stir frequently and cook for about 3 minutes or until the vegetables are tender. Remove vegetables and wipe the pan mostly clean.
- Slice the steak: Cut the rested steak thinly against the grain for maximum tenderness and flavor.
- Assemble quesadillas: On a tortilla, layer shredded cheddar cheese, sliced steak, sautéed veggies, and another sprinkle of cheese. Fold the tortilla in half to enclose the filling.
- Cook quesadillas: Transfer the assembled quesadilla to the large sauté pan over medium heat. Cook each side for 2-3 minutes, or until cheese melts and the tortilla turns golden brown and crispy.
- Serve: Remove quesadilla from the pan, slice if desired, and serve hot with sides of salsa and sour cream for dipping. Enjoy!
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Notes
- Use a cast iron skillet or heavy-bottomed sauté pan for best searing and even heat.
- Adjust the amount of taco seasoning based on your spice preference.
- Feel free to swap cheddar cheese with Monterey Jack or a Mexican cheese blend.
- Resting the steak before slicing keeps it juicy and tender.
- Slice steak against the grain for a more tender bite.
- Customize quesadilla fillings by adding jalapeños or other veggies if desired.
- Serve immediately for best crispness and melted cheese texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
