Steak and Caramelized Onion Quesadilla

Quesadilla takes its name from queso, the Spanish word for cheese, and remains a beloved Mexican staple of fillings sealed in warm tortillas. This version pairs seared seasoned steak with slow-caramelized onions and a stretchy Oaxaca-cheddar melt.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 580 cal
• 38g protein
• 34g carbs
• 32g fat
• 3g fiber

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Ingredients

• 4 flour tortillas (10-inch)
• 1 lb flank steak or skirt steak
• 2 large, thinly sliced yellow onions
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 cup shredded sharp cheddar
• 3 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter
• 2 tbsp chopped fresh cilantro
• 4 for serving lime wedges

Instructions

1. 1Pat the steak dry and season both sides generously with salt, pepper, smoked paprika, and garlic powder. Let it sit at room temperature while you start the onions.
2. 2Heat olive oil in a large skillet over medium heat. Add the sliced onions with salt and cook, stirring every few minutes, for 18 to 22 minutes until deeply golden, sweet, and jammy; transfer to a bowl.
3. 3Wipe the skillet, raise heat to medium-high, and add the remaining oil. Sear the steak 3 to 4 minutes per side for medium-rare, or until it reaches your preferred doneness and develops a dark crust.
4. 4Rest the steak on a cutting board for 5 minutes, then slice it thinly against the grain into bite-size strips.
5. 5Return the skillet to medium heat and melt a little butter. Lay a tortilla down and cover one half with a mix of Oaxaca and cheddar.
6. 6Layer steak strips and a spoonful of caramelized onions over the cheese, sprinkle cilantro, add one more light cheese layer, and fold the tortilla shut.
7. 7Cook the folded quesadilla 3 minutes per side, pressing lightly, until the exterior is blistered and crisp and cheese cascades out the edges when pressed.
8. 8Repeat with remaining tortillas, steak, and onions, keeping finished ones warm in a low oven if needed.
9. 9Slice into wedges that showcase the steak and onion layers, squeeze fresh lime over the top, and serve immediately while the cheese is still stretchy.