Steak and Cheese Quesadillas
An easy recipe for beefy, cheesy quesadillas. This is a very good reason to make extra steak and tuck it into the fridge for the next day.
Servings: 8 People
Ingredients
- 1 teaspoon olive or vegetable oil
- 1 cup chopped red onion
- Kosher salt and freshly ground black 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)
Instructions
- 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 jalapeño, 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 ⅛ 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 it into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with steak sauce, guacamole, salsa, and sour cream, as desired.
Notes
You can use any steak in these quesadillas, from sirloin to 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.
Nutrition
Calories: 443kcal | Carbohydrates: 18g | Protein: 30g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 482mg | Potassium: 368mg | Fiber: 1g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 4mg | Calcium: 364mg | Iron: 3mg