Basically a cheesier, meltier version of steak fajitas, these quesadillas are a snap to put together and make a hearty lunch or easy dinner. Serve with extra salsa, sliced avocado and sour cream, if you like. This recipe makes 4 quesadillas.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
4 large flour tortillas (we used burrito-sized tortillas)
1 pound boneless ribeye or New York steak, cut into 1/4" strips
2 tablespoons olive oil, divided
1 white or yellow onion, cut into slivers
1 red bell pepper, cored, seeded and cut into thin strips
8 ounces jack cheese, shredded
1/4 cup salsa
Salt and pepper, to taste
Sliced avocado, sour cream and salsa, for garnish
Heat a large, heavy skillet to medium-high. Add 1 tablespoon of the olive oil and the onions and peppers. Cook until onions are beginning to brown and pepper soften, about 5 minutes. Remove vegetables from pan, set aside and add steak strips. Cook steak for 3 minutes and remove from heat.
Once meat and vegetables are cool enough to handle, assemble quesadillas. Place tortillas on your work surface and layer steak, vegetables, cheese and salsa on half of each tortilla, distributing evenly. Fold the tortillas in half and cook over medium heat for 5-6 minutes, flipping once in the middle. You may have to do this in batches; you can put the cooked quesadillas on a baking dish in a 200 F oven to keep warm while you finish the remaining quesadillas.
Once cooked, slice quesadillas into triangles, garnish and serve immediately.