A great comfort food – I love fried onions and steak together, add the salsa and yogurt and it’s a dream come true! This one is great to make if you’ve got some left over steak from your barbecue the night before. Another amazing addition is some slices of avocado – that puts it over the top!
I don’t eat cheese very often, so when I do but it I grate the unused part and keep it in the freezer. Same goes for the tortilla, just pop them in the freezer to use later, maybe even in a tortilla pizza.
What you need:
1/2 onion, sliced
1 red pepper, sliced
1 beef steak
cheddar or another favourite cheese, grated
yogurt or sour cream
What you do:
1. Take the steak out of the fridge so it isn’t completely cold when you cook it. Rub a little olive oil on each side, then liberally salt each side, then set aside.
2. Heat a little olive oil in a frying pan. Add the onions and cook for about 5 minutes. Add the sliced red peppers and continue to cook until the onions are quite browned. Remove from the pan and set aside.
3. Heat the pan to medium high. When it’s good and hot, place the steak on the pan. Cook it for just a few minutes, depending on the thickness of the steak and your preference. I love mine quite rare, so I don’t leave it for long, plus it continues to cook while it rests out of the pan before cutting. Use tongs to flip the steak and cook the other side for about 2 minutes. Remove from the pan to rest for at least 5 minutes. Slice very thinly.
4. Clean your pan out and place a tortilla in it, on medium-low heat. Sprinkle a little cheese on one half, then add some onion and pepper and some slices of steak. Add a little more cheese, then pull the other half of the tortilla over the fillings. I like to put the cheese on the top and the bottom because I think that when it melts it helps hold all the fillings in. Plus people love cheese, so often a little more is better.
5. Let the quesadilla cook until that side it slightly brown and crispy, then flip it over and do the same to the other side.
6. Serve with some salsa and yogurt or sour cream on the side.
Thanks for the great photo, Megan!