Leftover Steak Quesadilla (Taqueria and Fajita Style)

Use those precious steak leftovers to put together delicious steak quesadillas filled with melty cheese, thin strips of meat, and delicious extras. 

A leftover steak is the perfect excuse for  steak quesadillas. It makes perfect sense, because you can't just waste a good steak, but it is also not that appetizing to warm up an already cooked steak. A whole steak has to be cooked and eaten fresh and hot.

Why I Love a Good Leftover Makeover

Once a steak cools down, then it is officially a leftover. A leftover steak must be transformed, re-imagined, reborn so to speak into a new equally beautiful but totally unique creation.

 So the steak quesadilla is born in all of its crunchy, cheesy, beef filled goodness.

 When you put that tiny dollop of sour cream on each bite as you eat it, your mouth sings with the glory that is appetizers for a meal.

There are two fillings for my steak quesadillas. Taqueria style with cheese, guacamole, and steak. Also, fajita style with cheese, steak, and fajita vegetables.

This is an easy dinner with simple ingredients. These leftover quesadillas use up leftovers, stretch a buck, and satisfy the whole family.

Ingredients

Leftover Steak- You can use almost any leftover steak. I show New York steak cooked to medium. This recipe can be made with other cuts like skirt steak, flank steak, Tri tip, or ribeye.

Flour Tortillas-Choose a good quality flour tortilla in a large size. 

Cheese- Use any cheese that can be shredded and melts well. Monterey Jack, Mild Cheddar cheese, Queso Chihuahua, Queso Oaxaca, or your favorite cheese will be fantastic.

Steak Quesadilla Toppings

• Pico de Gallo
• Guacamole
• Salsa
• Sour Cream
• Fresh Cilantro
• Jalapeno peppers 

How to Make Leftover Steak Quesadillas

• Start by grating your choice of cheese and assembling your filling ingredients. 
• Slice the steak into very thin strips going against the grain. Remove any large pieces of fat or gristle.
• Heat a large skillet on medium heat. Place a tortilla down flat in the hot pan. 

Taqueria Style Quesadilla

• Spread creamy guacamole over half of the tortilla.
• Sprinkle a generous portion of shredded cheese over the whole tortilla. 
• Add sliced steak over half of the tortilla in a single layer. 

Fajita Steak Quesadillas

• Sauté sliced bell peppers and yellow onions in olive oil with a pinch of salt and black pepper.
• Sprinkle a generous portion of shredded cheese over the whole tortilla. 
• Add sliced steak and sautéed fajita vegetables over half of the tortilla in a single layer. 

• Fold in half and cook the first side until golden brown, approximately 2-3 minutes. Flip and cook the second side until brown and the cheese melts
• Remove from the pan, and place on a cutting board. Repeat the process with the remaining tortillas and filling.
• Cut cooked quesadillas into wedges.
• Serve with your favorite steak quesadilla toppings.

FAQs

Diana's Tips for Success

Grate cheese from a block to get the best melted cheese pull! 

Slice steak when it is cold to make sure you can get very thin slices! Thin slices will warm completely while the quesadilla is cooking.

Storage and Reheating

Steak quesadillas can be stored in an airtight container in the refrigerator for up to 7 days from the day the steak was cooked.

Reheat by warming a pan on medium-low heat and placing the quesadillas in the pan until they are warmed through the center.

Related Recipes

• 52 Leftovers Recipes to Reduce Food Waste
• Texas Fajitas
• Tri Tip Sandwiches
• Peanut Butter Burger with Bacon

Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!

📖 Recipe

Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.