Quick and Delicious Steak Quesadillas
These easy and cheesy steak quesadillas are packed with juicy, marinated flank steak, sautéed onions, and melty cheese, all wrapped in crispy tortillas. A quick and delicious meal for any occasion!
Equipment
Ingredients
- 1½ lbs flank steak
- 2 tbsp avocado oil, divided or any neutral cooking oil
- 1 medium yellow onion thinly sliced
- 1 cup shredded quesadilla Mexican style melting cheese or any Mexican style shredded cheese
- 4-8 tortillas depending on size
Flank Steak Marinade
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne
- 1 tbsp brown sugar
- ½ tsp baking soda
- juice of 1 lime
- juice of 1 medium orange
Instructions
Marinate Flank Steak
- In a large bowl, combine all the marinade ingredients. Add the flank steak and toss to make sure it is well coated. Marinate in the fridge for 30 minutes, up to 3 hours.
Cook the Flank Steak
- In a cast iron skillet, heat oil over medium high heat. Once the oil is hot, add the flank steak to the skillet and let it sear undisturbed for about 5 minutes per side for a juicy, medium-rare finish. Cook longer if a more well-done steak is preferred Set aside and let rest.
- While the steak is resting, add the sliced onions to the cast iron skillet, adding more oil if needed. Sauté for 5-7 minutes.
- Slice the flank steak into 1/2 inch pieces and add back into the skillet with the sautéed onions. Cook everything together for 1-2 more minutes, stirring to combine and letting the flavors meld. Remove from heat.
Assemble the Quesadillas
- In a different large skillet, heat oil over medium heat.
- Place a tortilla in the skillet, sprinkle shredded cheese evenly over it, and add the cooked steak and sautéed onions to one side. Sprinkle more cheese on top.
- Fold the empty half of the tortilla over the steak and onions, pressing it down gently.
- Carefully flip the quesadilla and cook until both sides are golden brown and crispy, and the cheese is fully melted.
- Repeat with each quesadilla. Be sure the meat and cheese is evenly distributed between the tortillas, adding more cheese if desired.
- Serve immediately with your favorite salsa or guacamole.
Notes
- Steak Variations - Skirt steak, Strip Steak or Ribeye would work well in this recipe.
- Cheese Variations - The best cheese for quesadillas is any cheese that melts well. Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, and mozzarella cheese are all great options.
- Storage Tips - Store leftovers in the fridge for up to 3 days. For the best texture, keep the cooked steak and onions separate and assemble fresh quesadillas when ready to enjoy!
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