Steak Quesadillas
Steak quesadillas loaded with seasoned flank steak, sautéed onions and peppers, and melty Oaxaca cheese, ready in under 15 minutes. The key is dicing the steak small and cooking it hard and fast to lock in flavor.
Steak quesadillas loaded with seasoned flank steak, sautéed onions and peppers, and melty Oaxaca cheese, ready in under 15 minutes. The key is dicing the steak small and cooking it hard and fast to lock in flavor.
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Heat a large skillet over medium-high heat and add olive oil.
Once the oil is hot, add the diced steak to the skillet.
Season the steak with salt, garlic powder, onion powder, chili powder, and black pepper. Add the minced garlic.
Stir everything together and cook for a couple of minutes until the steak begins to brown.
Add the minced white onion and minced jalapeño to the skillet.
Optionally, add whole jalapeños and spring onions for extra flavor.
Stir to combine and continue cooking until the steak is fully cooked through.
Heat a comal or griddle over medium heat.
Place a flour tortilla on the hot comal and top with a generous amount of shredded Oaxaca cheese.
Once the cheese has melted, add a scoop of the cooked steak over one half of the tortilla.
Top the steak with guacamole and sour cream, if desired.
Fold the tortilla in half to enclose the fillings.
Remove the quesadilla from the comal, slice in half, and serve immediately.
Leftover quesadillas store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through and cheese re-melts.
large skillet or cast-iron pan · cutting board and sharp knife
Yes. Oaxaca is ideal because it melts smoothly, but mozzarella, Chihuahua, or a blend of Oaxaca and Monterey Jack works well.
Flank or skirt steak are ideal—they're flavorful, tender when diced small, and cook quickly over high heat.
Dice it into small, uniform pieces so it cooks evenly in 3–4 minutes. Cook until no pink remains and edges are lightly caramelized.
Assemble and cook the quesadillas fresh for best texture. You can prep the steak filling and toppings up to 4 hours ahead and refrigerate.
No. A large skillet or cast-iron pan works just as well; cook them one at a time if needed.
