Who doesn’t have leftover steak sitting in the fridge after a barbecue or a family dinner? Rather than letting it go to waste or simply reheating it for another meal, why not transform it into something exciting and delicious? Leftover Steak Quesadillas are a perfect dish for a casual lunch or a laid-back dinner with family and friends, and they’re so easy to make – even kids can make them!
I love quesadillas. I love how meaty and cheesy they are, and especially how quick you can make them. These Leftover Steak Quesadillas are a particular favorite, especially if you’re using grilled or smoked steak.
I make my quesadillas Texas-style. That’s when they’re made with 2 tortillas, one for the top and one for the bottom, and there’s no folding over. It makes them a bit trickier to flip (see my tips below on that), but you get edge-to-edge goodness and no clumped up ingredients stuck in the fold.
You also don’t need butter or oil or anything for your quesadilla. Just a flat, hot pan – all the flavor should be on the inside!
What You’ll Love About Leftover Steak Quesadilla
- These are super-quick to make and you can make as many as you need.
- The combination of juicy steak, melting cheese, and fresh pico de Gallo packs a flavor punch.
- Leftover Steak Quesadillas are perfect for a weeknight dinner, a quick snack, or even a party appetizer.
- They’re easy to adapt based on your taste preferences and the ingredients available to you.
Ingredients
- Tortillas – 2 medium-sized flour tortillas.
- Leftover cooked steak – Sliced thinly.
- Cheese – shredded Tex-Mex blend or cheddar.
- Pico de Gallo – or diced tomato.
Optional toppings and add-ins
- Avocado or guacamole – Adds creaminess and a rich, buttery flavor.
- Sautéed mushrooms – Offers a savory, earthy dimension.
- Grilled onions – Provides sweetness and a slight char.
- Bell peppers – Adds crunch and sweetness; you can use red, green, or yellow for color variety.
- Jalapeños or serrano peppers – Perfect for those who like an extra kick.
- Black beans – A great addition for extra protein and fiber.
- Corn kernels – Sweet and juicy; they provide a nice textural contrast.
- Spinach or kale – For a green, nutritious boost.
- Fresh cilantro – Brings brightness and a punch of fresh flavor.
- Bacon or chorizo – For added savory and smoky notes.
- Chipotle sauce or hot sauce – Ideal for spice lovers.
- Sour cream – Offers a cooling contrast to the spices.
- Lime wedges – A squeeze of lime adds zest and livens up the flavors.
- Feta or cotija cheese – Provides a salty flavor twist.
How To Make Leftover Steak Quesadillas
- Heat a skillet over medium heat.
- Place a tortilla on the skillet and scatter it with half of the shredded cheese.
- Arrange the sliced steak and Pico de Gallo (or diced tomatoes) over the cheese.
- Top with the remaining cheese.
- Add the second tortilla to the top, and press down lightly.
- Cook until the bottom of the tortilla is golden brown, then flip to cook the other side until the cheese is melted and the tortilla is crispy.
- Cut into wedges and serve warm with sour cream and guacamole if desired.
Step-By-Step Process
Heather’s Tried-and-True Tips
- Use a well-seasoned skillet or a non-stick pan to avoid sticking and to achieve a perfectly crispy exterior.
- Don’t skimp on the cheese, as it helps to bind the filling and adds creaminess to the quesadilla.
- To flip your quesadilla, place an upside-down plate on the top of the quesadilla, then, with one hand on the plate and one on the skillet handle, turn the skillet and plate upside-down so the quesadilla is on the plate. Then, slide the quesadilla back into the pan to cook the other side.
Make It A Meal
To turn your leftover steak quesadilla into a full meal, pair it with a simple side salad—think mixed greens tossed with a vinaigrette—or some Mexican rice. If you’re in the mood for something heartier, serve it with some charro beans or corn on the cob for an authentic Mexican meal.
Storage
Leftover steak quesadillas are best enjoyed fresh, but if you find yourself with extras, they can be stored in the refrigerator for up to two days. Ensure they are tightly wrapped or placed in an airtight container to maintain freshness. To reheat, simply toast them in a skillet over medium heat to keep the tortillas crispy.
Leftover Steak Quesadilla
Ingredients
- 2 tortillas medium size
- ½ cup cheddar cheese shredded
- 1 cup cooked steak sliced
- ½ cup Pico de Gallo
Instructions
- Heat a skillet over medium heat.
- Place a tortilla on the skillet and scatter it with half of the shredded cheese.
- Arrange the sliced steak and pico de Gallo (or diced tomatoes) over the cheese.
- Top with the remaining cheese.
- Add the second tortilla to the top, and press down lightly.
- Cook until the bottom of the tortilla is golden brown, then flip to cook the other side until the cheese is melted and the tortilla is crispy.
- Cut into wedges and serve warm with sour cream and guacamole if desired.
Notes
Heather’s Tips
- Use a well-seasoned skillet or a non-stick pan to avoid sticking and to achieve a perfectly crispy exterior.
- Don’t skimp on the cheese, as it helps to bind the filling and adds creaminess to the quesadilla.
- To flip your quesadilla, place an upside-down plate on the top of the quesadilla, then, with one hand on the plate and one on the skillet handle, turn the skillet and plate upside-down so the quesadilla is on the plate. Then, slide the quesadilla back into the pan to cook the other side.
