Steak Fajita Quesadillas вђ Sauced Kitchen Optional, for serving: guacamole, hot sauce, sour cream; directions. in a large plastic bag, add 2 tbsp olive oil, vinegar, salt, black pepper, chili powder, and cumin. add the skirt steak and massage the marinade into the steak. refrigerate for at least 30 minutes. heat a skillet over high heat. Cook the steak. season the steak with ground cumin, salt, and pepper. sear in a hot skillet on the stovetop. set aside to rest, then cut into thin slices or bite sized pieces. cook the vegetables. sauté onion and bell pepper in the same skillet until softened and lightly charred around the edges. assemble quesadillas.
Steak Fajita Quesadillas On The Blackstone Grillonadime Warm a large non stick skillet over medium high heat. add the oil, along with the peppers, onions, and mushrooms, if desired. stir to coat and sprinkle with taco seasoning. continue cooking, while stirring frequently, for about 4 minutes until the vegetables have softened. transfer the cooked vegetables to a plate. Step 1 – heat the vegetable oil in a large skillet over medium heat. step 2 – place the steak on the skillet in an even layer. season it with the taco seasoning. sauté the steak for 1 2 minutes per side until it’s browned slightly. we also like to add in some salt and pepper. Remove the peppers and onions and wipe the skillet with a paper towel. melt a little more butter in the pan and place a large flour tortilla into the pan. layer the shredded cheese, steak, cooked peppers and onions, jalapeño slices and more cheese on half the tortilla. fold the tortilla in half. cook until browned on both sides. Assemble the quesadilla: into a clean skillet, add a bit of butter and place a tortilla on top. on half of the tortilla, add the cheese, steak mixture, and more cheese. fold the tortilla over. flip the quesadilla: once the tortilla is golden, flip it over and cook the other side until golden. repeat until all your quesadillas are cooked.
Comments are closed.