Steak Quesadilla Recipe

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Quick and easy quesadilla made with leftover steak and two kinds of cheeses.

Course Main Dish

Cuisine Mexican

Prep Time 5

Cook Time 8

Total Time 13

Servings people

Calories 970kcal

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.

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.