Easy Steak Quesadilla
My recipe for a steak quesadilla features flavorful flank steak and melted cheese and can be garnished with a variety of tasty toppings! This easy weeknight meal is ready in 30 minutes.
Servings: 6
Calories: 518kcal
Equipment
Ingredients
- 1 pound flank steak
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- ¼ teaspoon paprika
- 1/2 teaspoon garlic powder
- 14 ounces colby jack cheese shredded
- 3 tablespoons vegetable oil
- 6 burrito size flour tortillas
- Optional Toppings Lettuce, sour cream, salsa, chopped tomatoes, chopped onions, cilantro, salsa verde
Instructions
- Combine the salt, cumin, chili powder, paprika, and garlic powder in a small bowl, then season both sides of the steak with it, rubbing it into the meat.
- Heat a large skillet on the stove top with 1 tablespoon of oil. Cook the steak for about 4-6 minutes on each side (depending on its thickness) until an instant-read thermometer reads 140-145 degrees. 140 degrees is medium doneness.
- Let it rest for at least 5 minutes, and then thinly slice against the grain.
- Heat the skillet on medium heat again and add another tablespoon of oil. Once it is nice and hot, add a flour tortilla and sprinkle cheese on one half of the tortilla, layer steak on top of that, and then add more cheese on top of the steak. Fold the tortilla over and allow it to cook for about 2 minutes on each side until the tortilla is crispy and the cheese is melted.
- Continue cooking quesadillas, only adding oil if needed.
- Slice, top with your favorite toppings, and enjoy!
Notes
- The best cut of steak for this recipe is flank steak, but skirt steak, sirloin, or ribeye could all be used.
- This is a great way to use up any leftover steak in the fridge!
- A cast-iron skillet or heavy-bottomed griddle is best here. Both retain heat better than other options, ensuring the tortillas crisp up instead of burn.
- Slice the steak thinly and against the grain to keep the meat tender and easy to bite into.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them right back in the skillet until crispy.
- Air fryer directions: Cook the quesadillas in a preheated air fryer at 375 degrees for about 5-7 minutes.
Nutrition
Calories: 518kcal | Carbohydrates: 17g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 856mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 724IU | Vitamin C: 0.01mg | Calcium: 514mg | Iron: 3mg