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Steak Quesadillas

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4 flour tortillas
1 cup leftover thinly sliced grilled steak
2 cups shredded cheese
2 tablespoons melted butter or olive oil

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Steak Quesadillas

  • Serves 4
  • Easy

About This Recipe

Quesadillas are one of the easiest recipes on the planet, but they are so satisfying. You can make quesadillas out of just about anything, as long as you have some tortillas and a pan.

This recipe was made using leftover grilled steak, but you can use any type of cooked meat. The meat does have to be cooked, because the quesadilla’s interior will not get hot enough during grilling to cook the meat.

I prefer using Cheddar or Colby cheese to make this recipe, but you can use Swiss, Havarti, provolone, or even mozzarella or American cheese.

Do slice the steak thinly, so it will heat up as the quesadilla toasts. And enjoy this great recipe with salsa, ketchup, mustard, or any dipping sauce.



Lay the tortillas on the work surface.


Top half of the tortillas with the steak and cheese, distributing evenly. Cover with the rest of the tortillas and press down gently.


Brush the outside of both sides of the quesadillas with the melted butter or oil.


Heat a large nonstick pan over medium heat until a drop of water sizzles on the pan.


Add the quesadillas and cover. Grill for 2 to 5 minutes per side, pressing down on the tortillas occasionally with a spatula, until the cheese is melted, the meat is hot, and the tortillas are browned in spots and crisp.


Remove the quesadillas to a cutting board and cut into wedges to serve.


Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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