Steak Quesadillas


To make the quesadillas,

1 pound flank steak or skirt steak

2 tsp. salt (kosher)

1 teaspoon powdered onion

1 teaspoon freshly ground black pepper

1/2 teaspoon cumin powder

a quarter teaspoon of garlic powder

2 tblsp. extra virgin olive oil, divided

1 medium chopped onion

2 1/2 cups mozzarella cheese, shredded

2 1/2 cups monterey jack cheese, shredded

10 flour tortillas, medium (8 inch)


with the purpose of serving (optional)



soured milk


In a large skillet, heat the oil over medium-high heat. Pat the steak dry on both sides with paper towels while the skillet heats up.
Combine salt, onion powder, black pepper, cumin, and garlic powder in a small bowl.
Season both sides of the meat evenly with the spice.
Add the steak to the skillet with 1 1/2 tablespoons of olive oil. Cook for 4-8 minutes on each side, depending on how thick the steak is and how done you want it.
Remove the steak from the skillet and set it aside to rest on a cutting board.


Add the remaining 1/2 tablespoon of olive oil to the skillet while the meat is resting. Cook, stirring periodically, for about 8 minutes, or until the onions are softened.
Transfer the onions to a bowl and wipe the inside of the skillet with paper towels until it is clean. Remove from the equation.
Remove the cover off the steak and cut it into thin slices or bite-sized bits against the grain.
Combine the shredded mozzarella and monterey jack cheeses in a medium mixing basin.
To make the quesadillas, start by putting 1/2 cup shredded cheese on the bottom of one tortilla, then some meat, onions, and another 1/2 cup shredded cheese on top. Add a bit of salt and finish with a dollop of sour cream.

Replace the clean skillet over medium heat on the stove. Carefully move the quesadilla to the skillet with a spatula.
Cook the quesadillas for about 1-2 minutes, or until the bottoms are golden brown. Flip the quesadilla and cook for an additional 1-2 minutes, or until golden brown and the cheese has melted completely.

Assemble the remaining quesadillas and cook them.

Serve the quesadillas right away, or cut them into fourths. Serve with guacamole, salsa, and sour cream.

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