Description
Elevate your weeknight dinners with these indulgent Steak & Caramelized Onion Quesadillas, featuring tender beef, sweet caramelized onions, and gooey cheese. This gourmet dish is surprisingly simple to make and bursting with flavor.
Ingredients
Scale
- 1 good quality flank steak, skirt steak, or sirloin
- 2 large yellow onions or sweet onions (like Vidalia or Walla Walla)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese (optional)
- 4 large flour tortillas (10-inch)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt
- Freshly ground black pepper
- Pinch of garlic powder (optional)
- Pinch of chili powder (optional)
- Splash of non-alcoholic balsamic glaze or apple cider vinegar (optional)
- Beef broth (optional)
Instructions
- Slice your onions thinly from root to tip.
- In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and a generous pinch of salt.
- Stir well to coat the onions. Let them cook, stirring occasionally, for 30-45 minutes until they turn golden-brown and sweet. If they start to stick, add a tablespoon or two of water or beef broth.
- Once the onions are deep golden-brown, remove them from the skillet and set aside. Optionally, add a tiny splash of non-alcoholic balsamic glaze for extra sweetness.
- Pat your flank or skirt steak dry with paper towels. Slice it very thinly against the grain into bite-sized pieces or strips.
- Season the steak generously with salt and freshly ground black pepper. Optionally, add a pinch of garlic powder or chili powder.
- Heat the same skillet over medium-high heat with 1 tablespoon of olive oil until shimmering hot.
- Add the seasoned steak in a single layer and cook for 2-3 minutes per side for medium-rare to medium, or until cooked to your desired doneness. Remove the steak from the pan and set aside to rest.
- Wipe out your skillet if needed, then lightly grease it with a tiny bit of butter or oil and place it over medium heat.
- Lay one flour tortilla flat in the warm skillet. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla.
- Spoon some of the cooked steak and a generous amount of caramelized onions over the cheese on that same half.
- Top the steak and onions with another 1/4 cup of shredded cheese.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Press down gently on the folded quesadilla with a spatula. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.
- Once cooked, carefully transfer the quesadilla to a cutting board. Repeat with the remaining tortillas, steak, onions, and cheese.
- Cut each quesadilla into wedges and serve immediately while warm.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Patience is key when caramelizing onions; don't rush them for the best flavor. Avoid overcrowding the pan when cooking steak to ensure a good sear. Use medium heat for cooking quesadillas to prevent burning.