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
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Open the appInstructions
Step 1
Slice the steak very thin (against the grain) and chop the onion into thin half-moons.
Step 2
Heat oil in a skillet over medium-high until shimmering, then cook the onion, stirring, until edges turn golden, ~4 minutes.
Step 3
Push the onion to the side and sear the steak pieces 2 minutes total, stirring, until no longer raw.
Step 4
Place one tortilla in the skillet, scatter half the cheese over it, then pile the steak-onion mix on top.
Step 5
Sprinkle the remaining cheese over the filling, then lay the second tortilla on top and press gently.
Step 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
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