Leftover steak can often be a challenge to use up, but you can transform it into this Philly steak quesadilla with leftover steak. This dish combines the classic flavors of a Philly cheese steak with the convenience and versatility of a steak quesadilla.
By using leftover steak, you can save time on cooking while still enjoying a high-quality protein source. Plus, the combination of melted cheese, sautéed onions and peppers, and tender steak all wrapped up in a crispy tortilla makes for a satisfying and flavorful meal that is sure to please the whole family. With just a few simple ingredients and some basic cooking skills, you can create a delicious and SEO optimized meal that is both easy to make and full of flavor.
Ingredients
The ingredients you need for this easy steak quesadilla recipe are probably what you already have on hand – just as long as you have the leftover steak! After all, this is a perfect leftover steak quesadilla recipe!
- Leftover steak – chopped to about two cups
- Chopped red bell peppers – about 1/2 cup
- Chopped orange bell peppers – about 1/2 cup
- Chopped yellow bell peppers – about 1/2 cup
- Chopped mushrooms – about 1/2 cup
- Chopped onion – about 1/2 cup
- Flour tortillas – four tortillas for a four-serving recipe
- Oaxaca cheese or provolone cheese – chopped to about 1 1/2 cups
- Garlic powder
- Salt
- Pepper
- Butter – for the griddle or skillet
We sometimes use regular flour tortillas. Other times, like in the photos, we use low-carb tortillas. In my opinion, the low carb-tortillas taste okay and they look and photograph beautifully as they brown. However, they seem a little more chewy to me than regular flour tortillas. My Hubs says he doesn’t notice any difference.
Making This Leftover Steak Quesadillas Recipe
In a medium skillet, you need to lightly saúte the chopped and seasoned veggies. Next, you will reheat the leftover steak (after chopping it into bite-sized pieces) by adding it into the skillet with the veggies.
Then, you will butter the outside of four quesadillas. Place the tortillas onto a pre-heated griddle. Quickly, add cheese to one side of each tortilla and then drop over about a cup of filling. Be careful to not ladle on too much filling – as it will only wind up spilling out once you close up the quesadilla.
After the filling is added, you just fold the tortilla over and allow the bottom of the quesadilla to sizzle before flipping it over and browning the other side. Do not let any side get too dark.
Philly Cheese Steak Quesadilla with Leftover Steak
Ingredients
- ½ cup Red bell pepper chopped
- ½ cup Yellow bell pepper chopped
- ½ cup Orange bell pepper chopped
- ½ cup Mushrooms chopped
- 1 tbsp Garlic powder
- 1 tsp Salt
- 1 tsp Black powder
- 2 cups Steak leftover and chopped
- 1 cup Provolone cheese or Oaxaca cheese – shredded or chopped
- 4 Flour tortillas
- 2 tbsp Butter
Instructions
- In a large skillet, add all chopped veggies with garlic, salt, and black pepper and sauté for about 5 minutes over low-medium heat or until veggies are translucent.
- Stir in steak and continue to cook mixture until steak is heated through. Do not overcook as steak will become tough and dry.
- Butter one side of each tortilla.
- Place tortillas, butter side down, onto a preheated skillet or griddle. (You may have to work in batches, depending on the size of your griddle.)
- Sprinkle grated cheese onto one half of each tortilla.
- Top with 3/4 cup to one cup of the steak filling.
- Close tops of tortillas and allow quesadillas to brown on the bottom side before flipping and browning the second side.
- Serve warm with a side of rice and beans or a green salad.
Nutrition
Choose a Side Dish to Serve with These Philly Steak Quesadillas with Leftover Steak
Spicy Corn on the Cob Grilled in Foil
Elevated Jiffy Cornbread Muffins
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