- one pound sirloin or skirt
- two teaspoons kosher salt
- one teaspoon onion powder
- one teaspoon black pepper
- half teaspoon ground cumin
- half teaspoon garlic powder
- two tsp olive oil, divided
- one onion
- two half c mozzarella cheese
- two half c Monterey Jack cheese
- ten medium (8-inch) flour tortillas
- to apply (optional)
- sour cream
Heat a large skillet over medium high heat. While the pan is heating, pat the steaks dry on both sides with paper towels.
In bowl, mix salt, onion powder, black pepper, cumin & garlic powder.
Sprinkle the seasoning evenly on both sides of the steak.
Adding one half tsp of olive oil to skillet and adding steak. Cook on each side for four to eight minutes, depending on the thickness of the steak and how “cooked” you want it to be.
Remove the steak from the skillet and transfer it to a cutting board to allow it to rest.
While the meat is resting, add half tablespoon of olive oil to the skillet. Add the chopped onion and cook, stirring occasionally, for eight minutes, until softened.
Transfer the onions to a bowl and carefully wipe the inside of the pan with some paper towels to clean. Sit aside.
Uncover the steak and cut it against the grain at an angle into thin strips or into small bite-size pieces.
In a medium bowl, mix shredded mozzarella cheese and Monterey Jack cheese.
Assemble quesadillas by add half c shredded cheese to bottom of 1 tortilla, followed by some steak, then the onions, and another half cup of the shredded cheese. Sprinkle a little salt and then place another tortilla on top of everything.
Placing clean skillet on stove over heat. Using a spoon, carefully transfer the quesadilla to the skillet.
Cook the quesadillas for one to two minutes, or until the bottoms of the quesadillas are golden brown. Quickly flip the quesadillas and cook for another one to two minutes, until golden brown and the cheese is completely melted.
Assemble & cook the rest quesadillas.
Serve immediately as is, or cut into quarters. Served with salsa, guacamole and sour cream.