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Kid-Friendly Flank Steak Quesadillas

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"Top these steak quesadillas with guacamole and salsa as desired."
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2 h 45 m servings 965
Original recipe yields 5 servings (5 quesadillas)


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  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Combine beef broth, lime juice, 2 tablespoons olive oil, garlic, vinegar, chili-lime powder, onion, and cumin in a bowl. Whisk together until marinade is completely blended.
  3. Heat remaining oil in a Dutch oven over medium-high heat. Pat flank steaks dry and season with salt and pepper. Sear until browned, 3 to 5 minutes per side. Remove from heat, pour the marinade on top, and cover.
  4. Bake in the preheated oven until slightly pink center and fork-tender, about 2 hours. Drain liquid from the pot and shred beef with 2 forks.
  5. Heat a skillet on the stovetop over medium heat and coat with cooking spray.
  6. Lay a tortilla in the pan. Add desired amount of shredded steak and Cheddar-Monterey Jack cheese on top of tortilla and cover with another tortilla. Heat until both sides of quesadilla are golden brown, 2 to 3 minutes per side. Repeat with remaining tortillas, steak, and cheese.
  7. Cut quesadillas into eighths and top with sour cream.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 965 calories; 51.2 78.1 46.2 110 1894 Full nutrition

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