A steak quesadilla is simple to prepare. If you have ordered a ‘Mexican Plate’ in a restaurant you have probably eaten a quesadilla. In its simplest form, a quesadilla is a fried and folded flour or corn tortilla stuffed with melted cheese. Additional fillings are often added, such as chicken, meat, or vegetables. Additional toppings are also used, such as avocado or guacamole, tomato, onion, cilantro, salsa, Crema or sour cream, peppers, etc.

I am providing two recipes for steak quesadillas. The first is a Tex-Mex version that uses a spice rub. The second is akin to a Philly cheese steak.

For the meat, use about 3/4 pound of skirt steak. That will make three folded quesadillas using 10-inch flour tortillas. It will be plenty for a dinner for two.

For the Tex-Mex version, prepare a rub out of the following ingredients:
1 Tbsp paprika
1 tsp kosher salt
½ tsp cumin
¼ tsp ground cayenne pepper

Blend these ingredients together, sprinkle the rub on the skirt steak, and rub in. Drizzle the juice of one lime over the meat, place it in a food storage bag, and refrigerate for at least an hour. Cutting the steak in half will allow it to fit in the bag and will make frying the meat easier.

For the “Philly cheese steak” version, just salt and pepper the steak just before frying.

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