Steak Quesadilla Recipe

This Steak Quesadilla Recipe made with leftover steak, melted cheese, onions and peppers on a crispy tortilla is quick, easy and delicious! Skip takeout and save money when you make quesadillas at home for a simple lunch or dinner!

My family loves having quesadillas for a quick lunch or dinner. Usually, I'll make chicken, BBQ chicken, Caprese chicken or chicken and black bean quesadillas. Sometimes, I use sausage or ham. And sometimes, I make beef quesadillas with leftover steak.

We almost always have some steak leftover after grilling. On its own, It's not enough for a whole meal. But when you add plenty of cheese and serve it on crispy tortillas, it is! So, this is a budget friendly way to stretch out leftover steak to feed the whole family.

Ingredients

The ingredients for this leftover steak quesadilla recipe are simple:

• Cooked steak -- We prefer New York or ribeye. You need about a cup
• Cheese -- I prefer Mexican Blend for these, but cheddar, colby or Monterey Jack work well, too.
• Onion -- Adds flavor
• Bell pepper -- adds flavor, color and crunch
• Jalapeño pepper -- optional
• Taco seasoning -- I use homemade taco seasoning

How to Make Steak Quesadillas

First, cut the steak into bite-sized pieces. Then, chop your onion, pepper and jalapeño pepper, if using. Time saving tip -- Keep chopped onions in the freezer for easy prep!

Next, sauté the onion, jalapeño pepper and bell pepper until slightly soft. Then, add the steak and taco seasoning, and cook until the steak is just heated through.

Set the meat mixture aside. Then, heat a griddle or skillet with a little bit of oil. Place a tortilla on the skillet for a few seconds. Then, flip over. This helps the cheese melt faster.

Add about a half cup of cheese to half of the tortilla. Spoon about a third of the meat mixture over the cheese. Then, top with a little more cheese.

Next, carefully fold one side of the tortilla over so that the ends meet. Gently press down with a spatula to help the cheese melt. Flip the folded tortilla over to crisp up the other side.

When both sides of the quesadilla are brown and crisp and the cheese is melted, remove it to a plate and cover to keep warm. Repeat the process twice more. You should have enough for 3 quesadillas.

Use a pizza cutter or sharp knife to slice the quesadillas. You can cut them into thirds or fourths.

These beef quesadillas are delicious on their own. But, they're even better with homemade salsa, guacamole and sour cream. Yum!