Steak Quesadillas
Steak quesadillas are the perfect quick and easy recipe, ready in under 50 minutes. This is the ultimate way to use leftover steak for a simple weeknight dinner, made with tender, seasoned beef, bell peppers, melty cheese, and golden, crispy tortillas. This recipe makes 8 6" tortillas.
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Ingredients
- 3-4 tablespoon canola oil
- ½ lb top sirloin, or 1 rounded cup of leftover cubed steak
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 1 small jalapeño, finely diced
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 8 6" or 7" flour tortillas
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak, season with ¼ teaspoon salt, and cook for 3-4 minutes per side until browned and medium rare. Remove and set aside. Once cool enough to handle, dice into bite-sized pieces.
- In the same pan, add 1 tablespoon canola oil, followed by onion, bell peppers. Cook for 3-4 minutes until softened and fragrant. Add jalapeño, garlic, spices, and salt; cook for another 1-2 minutes. Stir in chopped steak and set aside.
- Next, assemble the quesadillas. Heat a clean pan over medium heat and add 1 tablespoon of oil. Place a tortilla in the pan, sprinkle with some cheese, layer on the steak and sautéed vegetables, then add another layer of cheese. Top with a second tortilla.
- Cook until golden, about 2-3 minutes per side. Pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas, adding more oil as needed.
- Slice and serve. Let the quesadilla cool slightly, then slice into wedges. Serve with avocado, salsa, or a simple salad.
Notes
- This is a great way to use leftover steak; you'll need about one rounded cup of cubed steak. If you're using leftover steak, start at step #2.
- If you don't like spicy, remove the seeds and membrane from the jalapeno or leave it out completely.
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