Steak Quesadillas Leftover Makeover Food

STEAK QUESADILLAS

Steps:

• Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
• Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
• If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
• Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
• Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
• Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
• Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!

STEAK AND CHEESE QUESADILLAS

Steps:

• 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.

STEAK QUESADILLAS: LEFTOVER MAKEOVER

Steps:

• While steak is still cold from the refrigerator, chop it into very small bite sized pieces. Remove any extra fatty pieces.
• Heat a small skillet and drizzle the pan with olive oil. Heat the chopped steak thoroughly and lightly season with granulated garlic and chili powder.
• Gather your tortillas, cheese, and guacamole. Lay out your tortillas on a cutting board or sheet pan, and make a little assembly line. Layer one half of each tortilla with cheese and the other half with guacamole. Then add a few spoonfuls of meat to each one. Fold in half and set aside.
• Heat a large pan or griddle. Once the pan is hot, lay your folded quesadillas in the hot pan and let cook until the first side is golden brown and the cheese has just begun to melt. Turn it over and brown the other side. Cut into pieces and serve with a healthy side of sour cream.

LEFTOVER STEAK QUESADILLAS

Steps:

• Prepare your ingredients by grating the cheese, dicing the steak in tiny pieces, and slicing your onions
• In a large skillet heat a tablespoon or so of olive oil and saute your onion, mushrooms and garlic on medium heat. Deglaze your pan occasionally with wine or beef broth . Cook until the onions are clear.
• In a small skillet on medium heat place your diced steak with a little olive oil , right before it's done heating deglaze the pan with red wine or beef broth
• Start heating a large skillet or griddle on medium heat with olive oil
• Lay a tortilla out flat on the counter
• ONLY On one half of the tortilla sprinkle desired amount of cheese
• Then add onion mushroom mixture
• Top that with desired amount of steak
• Top with a little more cheese and fold over
• Carefully place in heated skillet or griddle
• Brush the top with a little olive oil
• Once the bottom begins to brown and the cheese begins to melt carefully flip over
• Cook until the cheese is nice and melted and the outside is slightly brown and crisp
• Slice in half to serve

SOUTHWEST STEAK QUESADILLAS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

PHILLY CHEESESTEAK QUESADILLAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.