Instructions
1. Prepare the steak
In a bowl, toss diced steak with vegetable oil, onion powder, salt, pepper, garlic powder, and smoked paprika.
Heat a skillet over medium-high heat and sear the steak for 4–5 minutes until just cooked. Set aside.
2. Caramelize the onions
In the same pan, cook the sliced onion with a bit of butter or oil until golden and soft (about 10–12 minutes). Set aside.
3. Assemble the quesadillas
Place a tortilla on a hot skillet. Sprinkle cheese on half, then add steak and onions. Top with more cheese and fold the tortilla to create a half-moon.
4. Cook until crispy
Cook 2–3 minutes per side until golden brown and the cheese is melted.
5. Slice and serve
Slice each quesadilla into wedges. Garnish with chopped parsley and serve hot with salsa, sour cream, or guacamole.
Storage
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Fridge: Store leftover quesadillas in an airtight container for up to 3 days.
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Reheat: In a pan or oven for best texture.
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Time & Yield
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Servings: 4 quesadillas
Tools Used
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Skillet or griddle
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Mixing bowl
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Knife & cutting board
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Spatula
