Steak Quesadilla Recipe With Leftover Steak

Layer the steak and the spinach over the cheese and then place another half slice of cheese on top. Once the water reaches a boiling point drop the pork belly. Leftover steak of any kind or prime rib 1 large yellow onion 1 lb sliced mushrooms 1 teaspoon minced garlic 4 large flour tortillas 8 oz block monterrey jack cheese olive oil red wine beef broth or water to deglaze pans.

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Cook on high heat for roughly 3 minutes each side for medium rare.

Steak quesadilla recipe with leftover steak. Place a second tortilla oil side up onto cheese layer pressing down with a spatula to seal. Add the beef in a single layer and cook until brown and crispy 2 to 3 minutes. Place 1 tortilla oil side down in the same skillet. Add 2 tablespoons oil two turns of the pan to the skillet.

Place a large non stick pan over medium high heat and add 1 tsp. Flip the quesadilla and do the same thing on the other side. While the steak is resting sauté onion and garlic until slightly translucent. Season with salt pepper and the spices.

In a mixing bowl combine diced onion to taste half the cilantro half the jalapeño to taste reserve remaining of both for filling tomato 1 tsp. Boil 2 liters of water with 1 tbsp of salt star anise cloves cinnamon bay leaf black peppercorn. Lime zest 1 tsp. Lime juice and a pinch of salt and pepper.

Slice up leftover steak and add it to sauteeing onions bell peppers and mushrooms. The ingredients come together in a toasty flour tortilla on the stovetop and dinner is served in less than 30 minutes start to finish. Steak quesadillas are an easy crowd pleasing dinner loaded with flavor thanks to quick cooking taco seasoned steak strips melty monterrey jack cheese and sauteed onions and peppers. Turn the beef over and cook until browned about 2 minutes more.

Sprinkle with 1 2 the steak 1 2 the onion mixture and 1 2 the mexican cheese mixture. Set aside stirring occasionally. Step 3 cook quesadilla over medium heat until cheese melts and tortillas are browned 3 to 4 minutes per side. Season skirt steak with olive oil salt pepper chili powder and cumin.

Let the steak rest for 10 minutes. Place a tea kettle or another heavy pot on top of the tortilla to press it down for about 30 seconds. Thinly slice the steaks against the grain. Fold the tortilla onto itself to create a half moon.

Ingredients 1 lb leftover steak new york sirloin tri tip whatever you happen to have 6 flour tortillas fajita size 3 cups shredded cheese mexican blend or cheddar and jack 1 c prepared quacamole 1 tsp olive oil 1 2 tsp granulated garlic 1 pinch chili powder sour cream garnish. Then fold it into an omelet perfect for breakfast or a quick breakfast for dinner.