Ingredients
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- 4 teaspoons olive oil, divided
- 8 ounce skirt steak
- 1 tablespoon taco seasoning
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced white onion
- 2 cups shredded cheddar cheese
- large flour tortillas (really any size will work)
- Kosher salt
- fresh cracked pepper
- salsa and sour cream for serving
Instructions
- Heat 2 teaspoons olive oil in a large cast iron skillet or a large saute pan over medium-high heat.
- Pat steak dry and season it on all sides with taco seasoning.
- Cook on each side for 4-6 minutes or until the steak is cooked to your desired doneness. Remove from pan and set aside to rest on a cutting board.
- Without wiping out the pan, add the remaining 2 teaspoons of olive oil and reduce heat to medium.
- Add bell pepper and onion along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 3 minutes or until tender. Set aside and wipe out pan until mostly clean.
- Slice steak against the grain into thin slices.
- Assemble quesadillas by layering cheese, sliced steak, veggies, and another sprinkle of cheese. Then fold the tortilla over and transfer to the large saute pan.
- Cook on each side for about 2-3 minutes or until the cheese is melted and the tortilla is starting to turn golden brown on the outside.
- Serve with salsa and sour cream and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
- Let the steak rest before slicing so it stays juicy but doesn’t make your quesadilla soggy.
- Don’t overfill the quesadillas or they’ll be hard to flip and may fall apart in the pan.
- Use a cast iron skillet for even browning and to make the tortillas extra crispy on the outside.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 602
- Sugar: 2.1 g
- Sodium: 997.3 mg
- Fat: 37.9 g
- Carbohydrates: 31.4 g
- Fiber: 0.8 g
- Protein: 33.7 g
- Cholesterol: 116.9 mg
