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Per serving
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- 1
Season the steak
Heat a large skillet over medium-high. While it warms up, pat the flank steak dry on both sides with paper towels. Stir together the salt, onion powder, black pepper, cumin, and garlic powder, then sprinkle it evenly over both sides of the steak.
- 2
Sear it
Add 1 1/2 tablespoons of the olive oil to the hot skillet, lay in the steak, and cook 4 to 8 minutes per side depending on thickness and how done you like it. Move it to a cutting board and let it rest.
- 3
Sauté the onions
Slice the onion thin. Add the remaining 1/2 tablespoon olive oil to the same skillet, toss in the onions, and cook about 8 minutes, stirring now and then, until soft and a little golden. Scoop into a bowl, then wipe the skillet clean with paper towels.
- 4
Slice and shred
Slice the rested steak against the grain at an angle into thin strips, or chop into bite-sized chunks. In a bowl, toss the mozzarella and monterey jack together.
- 5
Build the quesadillas
Lay a tortilla flat and scatter about 1/2 cup cheese over it. Pile on some steak, then onions, then another 1/2 cup cheese and a pinch of salt. Top with a second tortilla and press gently.
- 6
Griddle until golden
Set the clean skillet over medium heat. Slide the quesadilla in and cook 1 to 2 minutes until the bottom is golden brown, then flip fast with a spatula and cook 1 to 2 minutes more until the second side is golden and the cheese is fully melted. Repeat with the rest. Cut into wedges and serve with salsa, guacamole, and sour cream.
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Cheesy Steak Quesadillas (Quesadillas de Bistec)
Created by: TacoEveryDay
Ingredients
- 1 lb flank steak
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 yellow onion
- 2 1/2 cup mozzarella cheese
- 2 1/2 cup monterey jack cheese
- 10 flour tortillas
- salsa
- guacamole
- sour cream
Instructions
- Season the steakHeat a large skillet over medium-high. While it warms up, pat the flank steak dry on both sides with paper towels. Stir together the salt, onion powder, black pepper, cumin, and garlic powder, then sprinkle it evenly over both sides of the steak.
- Sear itAdd 1 1/2 tablespoons of the olive oil to the hot skillet, lay in the steak, and cook 4 to 8 minutes per side depending on thickness and how done you like it. Move it to a cutting board and let it rest.
- Sauté the onionsSlice the onion thin. Add the remaining 1/2 tablespoon olive oil to the same skillet, toss in the onions, and cook about 8 minutes, stirring now and then, until soft and a little golden. Scoop into a bowl, then wipe the skillet clean with paper towels.
- Slice and shredSlice the rested steak against the grain at an angle into thin strips, or chop into bite-sized chunks. In a bowl, toss the mozzarella and monterey jack together.
- Build the quesadillasLay a tortilla flat and scatter about 1/2 cup cheese over it. Pile on some steak, then onions, then another 1/2 cup cheese and a pinch of salt. Top with a second tortilla and press gently.
- Griddle until goldenSet the clean skillet over medium heat. Slide the quesadilla in and cook 1 to 2 minutes until the bottom is golden brown, then flip fast with a spatula and cook 1 to 2 minutes more until the second side is golden and the cheese is fully melted. Repeat with the rest. Cut into wedges and serve with salsa, guacamole, and sour cream.