Ingredients
Scale
- 1 lb flank or skirt steak, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 1 cup shredded cheese (e.g., Oaxaca, Monterey Jack)
- 4 large flour tortillas
For the marinade
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Marinate the Steak: Combine steak slices with olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper in a bowl. Cover and refrigerate for at least 1 hour.
- Cook the Steak: Heat a skillet over medium-high heat. Add the marinated steak and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a little more oil if needed and sauté the onions and bell peppers until softened and slightly charred, about 8 minutes.
- Assemble Quesadillas: Lay out the tortillas and evenly distribute the cheese, cooked steak, onions, and bell peppers on one half of each tortilla. Fold the other half over to cover the filling.
- Cook Quesadillas: Wipe the skillet clean and heat over medium heat. Cook each quesadilla until golden and crispy on both sides, about 3-4 minutes per side.
- Serve: Cut each quesadilla into wedges and serve with guacamole, salsa, and sour cream.