Ingredients
Scale
- 1 lb thinly sliced steak (sirloin recommended)
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 4 large flour tortillas
- 2 cups shredded cheese (Monterey Jack, mozzarella, or cheddar)
- 1 cup sautéed onions and/or peppers (optional)
- Butter or oil for cooking
Instructions
- In a hot pan, sear the thinly sliced steak with salt, pepper, and garlic powder until cooked to your liking. Let it cool, then slice into bite-sized pieces.
- On one half of a tortilla, sprinkle cheese, add steak pieces, and sautéed onions or peppers if desired. Add a dash of hot sauce if you like.
- Fold the tortilla over the filling and place it in a buttered or oiled pan over medium heat.
- Press down with a spatula to ensure even cooking and let it get crispy. Flip and cook until both sides are golden brown.
- Remove from heat, slice, and enjoy!
Notes
For added flavor, brush the outside of the tortilla with garlic butter before cooking. Store leftovers wrapped in foil in the fridge for up to two days and reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg