- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded Gorgonzola cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Sour cream and salsa, for serving (optional)
Marinate the Flank Steak:
In a bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
Add the thinly sliced flank steak to the bowl and toss until well coated.
Allow the steak to marinate for at least 30 minutes in the refrigerator.
Cook the Flank Steak:
Heat a skillet or grill pan over medium-high heat.
Add the marinated flank steak slices to the skillet and cook for 3-4 minutes on each side, or until cooked to your desired level of doneness.
Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
Assemble the Quesadillas:
Lay out the flour tortillas on a clean surface.
Sprinkle half of each tortilla with shredded Gorgonzola and Monterey Jack cheese, leaving a small border around the edges.
Arrange the sliced flank steak evenly over the cheese on each tortilla.
Sprinkle diced red onion and chopped cilantro over the steak.
Cook the Quesadillas:
Fold the tortillas in half to cover the filling, pressing down gently to seal.
Heat a large skillet or griddle over medium heat.
Carefully transfer the assembled quesadillas to the skillet and cook for 2-3 minutes on each side, or until the tortillas are crispy and golden brown and the cheese is melted.
Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
Serve the flank steak quesadillas hot, with sour cream and salsa on the side if desired.
Enjoy your delicious Flank Steak Quesadillas with Gorgonzola!