What makes this the best steak quesadilla recipe? Not only is it absolutely delicious (with the help of some homemade sauce) but we’re using leftover steak; saving time, and preventing any waste!
This is a great meal for lunch or dinner or a snack in between. It comes together quickly, so if you’re busy, this is a perfect time saving recipe. Looking for the perfect dessert for this steak quesadilla recipe? Try some of these desserts, soooooo good!
Jump to RecipeWhy Use Leftover Steak In Quesadilla?
Using leftover steak in a quesadilla is the perfect way to make use of it, or any leftover cut of beef. Brisket for example, is another great meat to use in quesadillas.
I digress; so why do I suggest using leftover beef for quesadillas? For a few reasons. First, the sauce and cheese help with the meat that is slightly overcooked, (from reheating) so it prevents it from being wasted.
Second, the slightly overcooked meat makes the perfect bite through texture for a burrito, or a quesadilla. Using medium rare meat in these dishes can make biting through difficult. So in this case, being slightly overcooked is helpful.
What’s The Best Meat For Quesadillas?
The best meat for a steak quesadilla recipe is meat with moderate to low fat content. Ribeye for example, is a little too fatty for quesadillas — in most cases.
I love using skirt steak for these, but leftover strip, sirloin, or flank steak have great texture, flavor, and fat content. That said, leftover brisket is my favorite to use; I just don’t always have it on hand.
What’s more, it doesn’t have to be beef. If you have leftover chicken, from these incredibly juicy grilled chicken breasts that works as well.
Didn’t eat all of your marinated grilled shrimp from the other night? Shrimp is another protein that doesn’t reheat well, but leftover shrimp goes awesome in a quesadilla.
Tap Images Below For Additions To These Quesadillas
What Goes On a Quesadilla?
The sky is the limit here, but I like to stick with the basics. Meat, shredded cheese, onions, and some sauce. Oh, and sour cream of course!
Having said that, feel free to add some sautéed bell peppers as well. Peppers and onions always go well together and adding them here for a fajita style quesadilla is really good.
What’s The Best Cheese For Quesadillas?
This blog seems to be full of “it’s up to you” but really that’s the case for a steak and cheese quesadilla. Monterey jack is the most widely used but others cheeses are great as well.
Oaxaca and mozzarella cheese work well because they melt so nicely and provide great flavor. I love to mix in medium cheddar because it’s creamy, smooth, melts well, and adds a bit of a buttery flavor to the quesadilla.
Whatever cheese you choose, just remember to shred it yourself. The pre-shredded stuff doesn’t melt well because of the coating on it that prevents it from sticking together.
How To Make The Best Steak Quesadillas
Prep Time: 5 mins | Cook Time: 10 mins | Serves: 4
Ingredients
1 lb leftover steak, chopped
1 tbsp canola or olive oil
4 10″ flour tortillas
14 ounces Monterey jack cheese, shredded
8 ounces medium cheddar cheese, shredded
1 medium yellow onion, julienned
1 cup homemade bbq sauce, divided
1 cup sour cream
2 cups pickled red onions, optional
Step 1: Divide cheeses in half, and add equal parts of of half the shredded cheeses to one side of each tortilla, set aside.
Step 2: Add oil to a griddle or large skillet over medium high heat, heating till the oil shimmers. Add onions and sauté until caramelized. Set aside.
Step 3: Add the meat to the skillet, and cook the steak just enough to warm it. About three minutes total. Remove the meat and reduce heat to medium.
Step 4: Add the warm meat on top of the cheese, top with onions, bbq sauce and the remaining half of cheese. Fold tortilla in half and place back in the skillet. Move the tortilla around the skillet until the cheese melts and the tortilla gets golden brown. Flip and repeat, about four minutes total.
Step 5: Remove from the pan, repeat with remaining quesadillas. Serve with a drizzle of sour cream and additional bbq sauce if desired and pickled red onions.
Ingredients
- 1 lb leftover steak chopped
- 1 tbsp canola or olive oil
- 4 10" flour tortillas
- 14 oz Monterey Jack cheese shredded
- 8 oz medium cheddar cheese shredded
- 1 medium yellow onion julienned
- 1 cup bbq sauce divided
- 1 cup cream cheese
- 2 cups pickled red onions optional
Instructions
- Divide cheeses in half, and add equal parts of of half the shredded cheeses to one side of each tortilla, set aside.
- Add oil to a griddle or large skillet over medium high heat, heating till the oil shimmers. Add onions and sauté until caramelized. Set aside.
- Add the meat to the skillet, and cook the steak just enough to warm it. About three minutes total. Remove the meat and reduce heat to medium.
- Add the warm meat on top of the cheese, top with onions, bbq sauce and the remaining half of cheese. Fold tortilla in half and place back in the skillet. Move the tortilla around the skillet until the cheese melts and the tortilla gets golden brown. Flip and repeat, about four minutes total.
- Remove from the pan, repeat with remaining quesadillas. Serve with a drizzle of sour cream and additional bbq sauce if desired and pickled red onions.