Ingredients
Method
- Cook the Strip Steak:
- Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before cooking.
- Preheat your grill or grill pan to high heat.
- Pat the steak dry with paper towels to remove any excess moisture.
- Season both sides of the steak generously with salt and pepper.
- Lightly oil the grill grates or spray the grill pan with cooking spray.
- Place the steak on the hot grill or grill pan. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, it should register around 130-135°F (54-57°C).
- Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes before slicing. Then, slice the steak against the grain into thin strips.
- Prepare the Quesadillas:
- Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the sliced onion. Sauté until the onions are softened and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, place one flour tortilla. Sprinkle a layer of shredded cheese over half of the tortilla.
- Arrange some sliced steak and sautéed onions over the cheese.
- Top with another layer of shredded cheese.
- Fold the tortilla in half to cover the filling, creating a half-moon shape.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling ingredients.
- Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.
- Serve:
- Serve the steak quesadillas with your favorite toppings such as salsa, guacamole, sour cream, and chopped cilantro.
- Enjoy your delicious steak quesadillas as a flavorful appetizer, snack, or main dish!
- These steak quesadillas are sure to be a hit with their flavorful steak and onion filling, gooey melted cheese, and optional toppings. Enjoy!
Nutrition
Notes
Pro Tips:
Salt your sliced steak 15 minutes before cooking because the salt draws out moisture initially, then reabsorbs it along with the salt, concentrating the beef flavor and preventing watery quesadillas that make tortillas soggy. Buy skirt or flank steak and slice it yourself rather than pre-cut 'fajita meat' because you control the grain direction and thickness — cutting against the grain in ¼-inch strips ensures tender bites that won't tear your tortilla. Cook your steak filling completely dry (no oil in the pan) after seasoning because any excess fat or moisture will make your quesadilla filling slide around and create uneven melting when you assemble it. Press your assembled quesadilla with a spatula for the first 30 seconds on each side because this initial compression helps the cheese start melting and creates better adhesion between the filling and tortilla before the cheese fully liquefies.
Salt your sliced steak 15 minutes before cooking because the salt draws out moisture initially, then reabsorbs it along with the salt, concentrating the beef flavor and preventing watery quesadillas that make tortillas soggy. Buy skirt or flank steak and slice it yourself rather than pre-cut 'fajita meat' because you control the grain direction and thickness — cutting against the grain in ¼-inch strips ensures tender bites that won't tear your tortilla. Cook your steak filling completely dry (no oil in the pan) after seasoning because any excess fat or moisture will make your quesadilla filling slide around and create uneven melting when you assemble it. Press your assembled quesadilla with a spatula for the first 30 seconds on each side because this initial compression helps the cheese start melting and creates better adhesion between the filling and tortilla before the cheese fully liquefies.
