Ingredients
Steak and Vegetables
- 2 tablespoons olive oil
- 1 pound skirt steak, thinly sliced into strips
- 1 medium red onion, julienned
- 1 medium green bell pepper, julienned
- 1 (1.25 ounce) packet taco seasoning
Quesadillas
- 4 large burrito-sized tortillas
- 2 cups shredded Mexican blend cheese
For Serving
- Sour cream
- Pico de gallo
- Chopped cilantro
Instructions
- Cook the steak: In a large pan or skillet, heat olive oil over medium heat until shimmering. Add the thinly sliced skirt steak and stir occasionally, cooking for about 3-4 minutes until browned. Remove the steak from the pan and set aside.
- Sauté the vegetables: In the same pan, add the julienned red onion and green bell pepper. Cook, stirring occasionally, for 4-6 minutes until the onion is softened and the bell pepper retains a slight crunch.
- Combine steak and seasoning: Return the cooked steak to the pan with the vegetables. Sprinkle the taco seasoning over the mixture and stir thoroughly to ensure everything is evenly coated.
- Prepare the pan: Remove the steak mixture from the pan and wipe out any excess oil. Reduce the heat to medium-low, preparing the pan for assembling quesadillas.
- Assemble quesadillas: Lay a tortilla flat and sprinkle 1/4 cup of shredded cheese on half of it. Add a layer of the steak and vegetable mixture, then sprinkle another 1/4 cup of cheese on top. Fold the tortilla in half to enclose the filling.
- Cook quesadillas: Place the assembled quesadilla in the dry pan. Cook on one side for 2-3 minutes until the cheese starts to melt and the bottom tortilla is golden brown. If the tortilla browns too quickly before the cheese melts, lower the heat.
- Flip and finish cooking: Carefully flip the quesadilla and cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
- Serve: Remove quesadilla from the pan and repeat the assembling and cooking process with remaining ingredients. Serve hot with sour cream, pico de gallo, and chopped cilantro on the side.
Notes
- Be sure to cook the steak strips just until browned to keep them tender.
- Wiping excess oil from the pan helps achieve a crispy quesadilla without greasiness.
- Adjust heat carefully while cooking quesadillas to avoid burning while melting the cheese.
- You can substitute skirt steak with flank steak or sirloin if preferred.
- For extra flavor, add a squeeze of lime or a dash of hot sauce when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
