Instructions
Step 1: Heat vegetable oil in a skillet over medium-high heat. Add steak, onion powder, salt, and pepper. Sear until steak is browned and cooked to desired doneness, about 5-7 minutes. Remove from skillet and set aside.
Step 2: In the same skillet, add butter and sliced onions. Cook until onions are caramelized and soft, about 8-10 minutes. Remove and set aside.
Step 3: Wipe out the skillet and lower heat to medium. Place a tortilla in the skillet, sprinkle with 1/2 cup cheese, add steak and onions, then top with another 1/2 cup cheese and another tortilla (or fold if using one tortilla).
Step 4: Cook for 2-3 minutes per side, or until tortilla is golden brown and cheese is melted. Repeat with remaining ingredients.
Step 5: Slice into wedges and garnish with chopped parsley or cilantro if desired. Serve warm.
Storage Information
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for best results. You can also freeze individually wrapped wedges and reheat from frozen in a 375°F oven for 10-15 minutes.
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