Description
These steak cheese quesadillas are packed with juicy, seasoned steak, melty mozzarella and Monterey Jack cheeses, all folded into a crispy tortilla. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- 2 cups mozzarella cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Preheat your grill to medium-high heat (about 400°F). Spread vegetable oil evenly on the surface.
- Place diced steak and onions on the grill in an even layer. Season with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until the steak is browned and cooked through.
- Push the steak and onions to one side of the grill and reduce the temperature to medium heat.
- Place tortillas on the cleared area of the grill. Add a layer of mozzarella and Monterey Jack cheese on each tortilla, then top with the steak and onion mixture. Sprinkle more cheese on top.
- Fold each tortilla in half to form a half-moon shape. Cook for 1-2 minutes until golden brown on the bottom.
- Flip each quesadilla carefully and cook another 1-2 minutes until the other side is golden brown. Watch closely to prevent burning.
- Remove from the grill and transfer to a cutting board. Slice into wedges and serve hot.
Notes
- Use freshly shredded cheese for the best melting texture.
- Skirt steak can be swapped for flank steak or sirloin if preferred.
- Preheating the grill properly helps to avoid sticking and ensures even cooking.
- For extra flavor, add sliced jalapeños or sautéed bell peppers inside the quesadillas.
- Serve with salsa, sour cream, or guacamole for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 580
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
