Crispy Steak & Pepper Jack Quesadilla
Thin-sliced steak and caramelized onion wrapped in a flour tortilla with melted pepper jack, then pan-seared until the exterior crisps. A 15-minute weeknight dinner that tastes like a legit taquería.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb beef steak (flank or skirt)
- ½ medium onion
- 1 cup shredded pepper jack cheese
- 2 whole flour tortillas (8-inch)
Instructions
- 1
Slice the steak very thin (against the grain) and chop the onion into thin half-moons.
- 2
Heat oil in a skillet over medium-high until shimmering, then cook the onion, stirring, until edges turn golden, ~4 minutes.
- 3
Push the onion to the side and sear the steak pieces 2 minutes total, stirring, until no longer raw.
- 4
Place one tortilla in the skillet, scatter half the cheese over it, then pile the steak-onion mix on top.
- 5
Sprinkle the remaining cheese over the filling, then lay the second tortilla on top and press gently.
- 6
Cook without moving until the bottom tortilla is golden and crispy, ~2 minutes, then flip and cook the other side another 90 seconds.
Tools you’ll need
- 12-inch skillet or cast iron pan
- chef's knife
- cutting board
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
