A quesadilla is one of the best ways to use up leftovers in the world, in particular small amounts of vegetables of proteins that wouldn’t possibly be enough for a meal as is. Steak is a perfect example of a springboard leftover. About 3 cups of roughly chopped leftover steak turns into a very ample amount of quesadillas, enough to feed 4 people generously.
Leftover Steak Quesadillas
You can use any steak in this, from filet mignon to skirt steak to ribeye. I used flank. Just make sure to chop whatever steak you choose pretty well so it stays put in the quesadilla. Big pieces will cause the quesadilla wedges to fall apart more easily. You could also use a more “cooked” steak, like brisket or pot roast, and that can be shredded instead of chopped.
Steak and Cheese Quesadillas: About 3 cups of roughly chopped leftover steak turns into a very ample amount of quesadillas, enough to feed 4 people generously.Tweet This
Adding Jalapeños for Spicy Beef Quesadillas
The jalapeno adds a little bit of a kick, but nothing too crazy. If you like more heat you can add more jalapeno, or keep some or all of the seeds when you chop them (the heat in hot peppers mostly comes from the seeds and veins).
What to Serve with Steak and Cheese Quesadillas:
And while these beef quesadillas sidle up well to the classic quesadilla accompaniments, like salsa, guacamole and sour cream, you might try giving them a dunk in some steak sauce, just to change things up.
You can also serve these quesadillas with the following sides:
- Light Green Crunchy Salad
- Tomato, Avocado and Cucumber Salad
- Shrimp and Corn Salad with Basil Dressing
- Mexican Avocado, Corn and Three Bean Salad
- Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
Other Quesadilla Recipes to Try:
- Cheesy Ground Beef Quesadillas
- Spinach, Mushroom, and Chicken Quesadillas
- Breakfast Quesadillas
- Pulled Pork Quesadillas
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Steak and Cheese Quesadillas
- 1 teaspoon olive or vegetable oil
- 1 cup chopped red onion
- Kosher salt and freshly ground pepper to taste
- 1 ½ cups chopped spinach
- 1 teaspoon seeded minced jalapeno
- 3 cups thinly sliced and roughly chopped cooked steak
- 1 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 3 cups (12 ounces) cheese such as a combo of cheddar and Monterey Jack
- Steak sauce, guacamole, sour cream and salsa to serve, if desired
- Heat a large skillet over medium high heat and add the oil. Add the onions, season with salt and pepper, and saute for 4 minutes, until the onions have softened. Add the spinach and jalapeno, and stir for another minute until the spinach has wilted. Remove them to a bowl, and stir in the steak.
- Wipe out the skillet and return it to medium high heat. Add a half teaspoon of butter, and turn to coat the bottom of the pan. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the steak mixture over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with steak sauce, guacamole, salsa and sour cream, as desired.
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