Steak Quesadilla

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create this easy-as-can-be Steak Quesadilla.

Steak Quesadilla

My whole crew loves quesadillas so much, I tend to set aside a bit of whatever meat we are cooking for dinner, so we can make quesadillas the next day.

I made these with leftover buttered steak bites, just slice the cold steak bites as thin as possible and layer them into the quesadillas. (If you’re lucky enough to have mushrooms leftover, definitely add them too!)

Steak quesadillas are great made with Southwest steak bites, Cajun steak bites, and these Asian steak bites too.

Set aside some steak bites next time you make them. Then slice those leftover steak bites thin and pile the strips of beef onto the tortillas.

You only need a handful of ingredients to make these quesadillas:

• flour tortillas
• butter
• freshly shredded cheese Mozzarella, cheddar, Colby jack, Pepper jack all work well
• cooked steak sliced very thin and chopped bite-size
• sauteed bell peppers and onions OPTIONAL

Steak Quesadilla Recipe

1. Lightly butter one side of each tortilla. Place one tortilla in a hot skillet over medium-high heat.
2. Layer half of the cheese, the steak, and the remaining cheese on top of the tortilla. Place the second tortilla on top and cook for a minute or two.
3. When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
4. When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm.

If you choose to add peppers and onions to the quesadillas, it’s easy to quickly saute a few strips before making the quesadillas.

I like to cook up a skillet of peppers and onions and stash them in the fridge just for things like this. My guys like to add them to their scrambled eggs and cheesy breakfast potatoes.

They would be terrific in these make-ahead breakfast burritos too.

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Steak Quesadilla

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create these easy-as-can-be Steak Quesadillas.

Course Appetizer, Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Calories 461kcal

Ingredients

• 2 8-10" flour tortillas
• 1 teaspoon butter
• ½ cup freshly shredded cheese Mozzarella, cheddar, Colby jack, Pepper jack all work well
• ⅔ cup cooked steak sliced very thin and chopped bite-size
• ⅓ cup sauteed bell peppers and onions OPTIONAL

Instructions

• Lightly butter one side of each tortilla. Place one tortilla in a hot skillet over medium-high heat. Layer half of the cheese, the steak, and the remaining cheese on top of the tortilla. Place the second tortilla on top and cook for a minute or two.
• When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
• When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm.

Nutrition

Calories: 461kcal | Carbohydrates: 31g | Protein: 20g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 848mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Calcium: 489mg | Iron: 2mg

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