This steak quesadilla is quick, easy, and delicious! Made with leftover steak, two kinds of cheese, and roasted chiles.
Makes a quick and easy lunch or dinner.
Quesadilla with steak
My family eats cheese quesadillas all the time. When my kids were little, it was their go-to lunch choice for several days of the week. We still make quesadillas today. They are fast, easy, and delicious. And we always have cheese and tortillas in the fridge.
Last weekend, Rod smoked a prime rib. It was delicious, but we have a ton of leftover prime rib. I've tried to repurpose it in as many ways as possible and steak quesadillas were a definite hit!
Leftover steak quesadillas are perfect with leftover steak, prime rib, or beef roast.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Tortillas - Use 8-inch flour tortillas.
- Leftover Steak - Use any leftover steak or beef. We've used leftover prime rib. Cut the leftovers into small pieces.
- Cheese - Two types of cheese are used in the quesadilla, cheddar and pepper Jack. You can use your favorite type of cheese. I'll often use whatever I have on hand. Use Colby, Monterey Jack, Swiss, or smoked gouda.
- Roasted Chiles - Use your favorite variety. You can use frozen roasted chiles or a small can of roasted chiles.
- Butter - Spread on the outside of the tortillas.
Step-by-step directions
- Butter one side of a tortilla. Place butter side down on a plate.
- Top with half of the shredded cheese, and half of the steak, and sprinkle with the roasted chiles.
- Butter another tortilla and place on top with the buttered side up.
- Place on a preheated ungreased skillet and cook for 3-4 minutes over low - medium low heat until browned.
- Carefully flip to cook the other side. It's okay to rest your fingertips on the uncooked side while you're flipping to help hold everything together.
- Cook for another 3-4 minutes until browned and the cheese is melted and the steak is heated through.
- Allow the quesadilla to rest for 2-3 minutes, then slice it into wedges using a pizza cutter or a large knife.
- Repeat with the second quesadilla.
- Serve topped with your choice of toppings: salsa, sour cream, guacamole, green onions.
Recipe tips
- Don't allow your pan to become too hot. If the outside is browning too quickly, turn the heat down.
- If needed, you can flip the quesadilla more than once. You want the cheese to be melty and the steak to be hot.
- Allow the quesadillas to cool a bit before slicing to help prevent the cheese from oozing everywhere.
Frequently asked questions
Yes, corn tortillas can be used for a quesadilla instead of flour tortillas.
Any type of cheese that melts easily can be used in a quesadilla. Pick your favorite.
Serving suggestions
We enjoy quesadillas with a variety of toppings.
- Salsa
- Guacamole
- Green Salsa
- Sour Cream
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious 20-minute recipes!
Steak Quesadilla Recipe
Equipment
Ingredients
- 4 flour tortillas (8 inch)
- 2 tablespoons butter
- 1 ½ cups leftover steak (cut into ½-1 inch pieces)
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper Jack cheese
- ¼ cup roasted chiles (diced)
Instructions
- Heat a cast iron skillet over low heat.
- Butter one side of a tortilla. Place butter side down on a plate.4 flour tortillas, 2 tablespoons butter
- Top with half of the shredded cheese, and half of the steak, and sprinkle with the roasted chiles.1 ½ cups leftover steak, 1 cup shredded cheddar cheese, 1 cup shredded pepper Jack cheese, ¼ cup roasted chiles
- Butter another tortilla and place on top with the buttered side up.
- Place on a preheated ungreased skillet and cook for 3-4 minutes over low to medium-low heat until browned.
- Carefully flip to cook the other side. It's okay to rest your fingertips on the uncooked side while you're flipping to help hold everything together.
- Cook for another 3-4 minutes until browned and the cheese is melted and the steak is heated through.
- Allow the quesadilla to rest for 2-3 minutes, then slice it into wedges using a pizza cutter or a large knife.
- Repeat with second quesadilla.
Notes
- Don't allow your pan to become too hot. If the outside is browning too quickly, turn the heat down.
- If needed, you can flip the quesadilla more than once. You want the cheese to be melty and the steak to be hot.
- Allow the quesadillas to cool a bit before slicing to help prevent the cheese from oozing everywhere.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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