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Steak and Cheese Quesadillas

A delicious and easy recipe using leftover steak, melted cheese, and sautéed peppers and onions, folded into crispy tortillas for a quick and satisfying meal.

Ingredients

Scale
  • 3 cups leftover steak, roughly chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeño pepper, chopped (optional)
  • 1 teaspoon taco seasoning
  • 6 large flour tortillas
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Cut the steak into bite-sized pieces and roughly chop the onion, bell pepper, and jalapeño if using.
  2. Sauté the onion, jalapeño, and bell pepper in a large skillet over medium heat until slightly softened.
  3. Add the chopped steak and taco seasoning to the skillet and cook until the steak is heated through, avoiding adding extra liquid.
  4. Heat a griddle or skillet with a little oil and lightly oil the surface with a paper towel.
  5. Place a tortilla on the skillet for a few seconds, then flip it over to help the cheese melt faster.
  6. Add about 1/2 cup of shredded cheese to half of the tortilla, spoon about 1/3 of the meat mixture over the cheese, then top with a little more cheese.
  7. Fold the tortilla over so the ends meet and gently press down with a spatula to help the cheese melt.
  8. Flip the folded quesadilla to crisp up the other side until both sides are browned and the cheese is melted.
  9. Remove from the skillet and keep warm in the oven if desired. Repeat with remaining tortillas and meat mixture.
  10. Cut quesadillas into thirds or fourths and serve immediately with optional toppings like salsa, guacamole, pico de gallo, queso, or sour cream.

Notes

For best results, avoid adding extra liquid to the steak mixture to prevent soggy quesadillas. These quesadillas pair well with classic toppings such as salsa, guacamole, and sour cream. Using leftover steak makes this recipe quick and easy.

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