This is one of our family favorites. Quick, easy to make and tons of flavor.
Start out by thinly slicing 1 medium onion. Then sauté the onion slices on olive oil over medium heat.
Once the onions are done, place them in a bowl off to the side.
Next sauté a tub of fresh mushrooms in more olive oil. I used Portobello, but any mushroom would be great.
Don’t forget to salt the mushrooms. Once they’re done, put them aside.
Time to cook the steak. I think you can’t beat a sirloin for quesadillas.
Add more olive oil to the pan and cook the steak to your desired doneness.
Don’t forget to season the steak. I’m really liking Chef Prudhomme’s seafood magic these days. I know it says seafood, but it’s my favorite of all his spice combinations so I put it on all kinds of meat.
Thin slice the steak. The great thing about this dish is, you can do all of this a few days ahead of time and keep it in the fridge until you’re ready to assemble.
Add some butter to your pan.
Place a flour tortilla on the pan then sprinkle it with cheese and sautéed onions.
Neat, add your mushrooms.
Followed by strips of steak and….
some more cheese.
Top it all with another flour tortilla.
Cook until browned on one side, then use a large spatula to turn it over and brown the other side.
Top with salsa, a dollop of sour cream and a few chopped leaves of fresh cilantro.
see ya tomorrow,
the wanna be country girl – Caroline