Recipe: Grilled Cheese-Steak Quesadilla (pic)
Grilled Cheese-Steak Quesadilla
What to do with leftover steak is a frequent dilemma for we grillin' folks.
We put a lot of love into creating a great steak, but we (at least I) almost
always tend to go a little overboard. Here's something that I've recently
come up with to make good use of leftover steak. It's quick, easy, hearty
Quesadillas are a great quick and easy way to use leftovers. They are
basically a thin crust mini-pizza with a lid, so stuff them with what you like
and enjoy. Grilling them adds a great added depth of flavor.
For these I used leftover flat iron steak, onions, green peppers, cremini
mushrooms, and heavy dose of provolone cheese. If you don't have any
leftover steak, just use some good deli roast beef.
8 slices Provolone cheese
3 large Flour tortillas (burrito size)
4 medium Cremini mushrooms, cleaned and chopped medium (about 1/2 cup)
1 cup Grilled steak, chopped medium (or chopped deli roast beef)
1 small Yellow onion, chopped medium (about 1/3 cup)
1/2 Green bell pepper, chopped medium (about 1/2 cup)
2 tsp Olive or canola oil
1 tsp Your favorite hot sauce (I used Melinda's Habanero XXXtra Hot)
1/4 cup Beer (optional)
1/4 tsp Garlic salt
Canola oil spray
Start your grill and prepare for direct cooking at medium heat (300-350º).
Heat a medium saute pan over medium-high heat, add the olive/canola oil,
and let heat for 30 seconds.
Add the peppers to the pan and saute for two minutes, stirring/tossing
Add the onions to the pan and continue cooking for two minutes,
Add the mushrooms to the pan and continue cooking for three minutes,
Add the garlic salt, beer, and hot sauce to the pan and continue to cook
for two minutes.
Add the meat to the pan, stir, remove from the heat, and set aside.
Lightly oil one side of one tortilla with the spray and lay it oiled-side-down
on the backside of a sheet pan.
Arrange half of the cheese slices on the tortilla, leaving about one inch
margin near the edges.
Spread half of the meat and veggie mixture over the cheese, maintaining
Lay another tortilla (un-oiled) on top of the meat and veggie mixture.
Arrange the other half of the cheese slices on the tortilla, leaving about
one inch margin near the edges.
Spread the other half of the meat and veggie mixture over the cheese,
maintaining the margin.
Lay the third tortilla on top of the meat and veggie mixture, and spray the
top lightly with oil.
Gently slide the quesadilla off of the sheet pan and onto your grill.
Grill until the edges of the bottom tortilla just start to brown.
Gently spin the quesadilla one-half turn, and continue cooking for about
Using a large spatula, gently flip the quesadilla over and repeat the same
grilling process as the first side.
Remove the quesadilla from the grill and let it rest for five minutes.
Slice like a pizza, serve and enjoy!
Nice! Now I know what to do with small bits of leftovers... I guess that will give my foodsaver a little extra workout. Any kind of leftover meat would work well in this application :)
Another winner John!! Looks good! Two thumbs up on your choice of cheese (use provolone on all our grilled burgers).
We have quesadillas quite often at our house...a nice quick meal for those in our crowd that are hard to please.
That looks great
Outstanding as usual..
Wow, here we go again. Another Great post with recipe and pron. I've created a seperate subfolder in my recipe collection folder in anticipation of your next post. I still haven't had the time to try all of the previous post but I will eventually. Keep em coming and thanks from a fellow brethren. :thumb:
Man that looks good. I'm gonna have to try that, but the flipping part scares me. I can see that going horribly wrong! :doh:
Thats what she said :heh: Nice post John as usual you always make me hungry after reading your posts!!
I had to do a double take to see if you were in the Tornado zone around April 27. We had major power transmission towers damaged and the longest power outtage in my life (5-6 days). As it turned out, I also had a bunch of defrosted meat on my hands. I felt like Forrest Gump's friend Bubba with the 4 flat irons after we ate the ribs for the first few days. Flat iron fajitas, flat iron quesadillas, flat iron cheesesteak sandwiches (after bread became available), and flat iron omelettes. The side burner on my gasser made short work of most chores after the meat was cooked over coals.
I did not want to sauce the meat or oil to reheat and should have thought of using the beer in my hand as you suggested. Duh. I found that slicing the meat very thin and then crosscutting to dice into smaller pieces was a big hit with the smaller kids. I can't believe I forgot the mushrooms. When using the giant burrito tortillas, I held my hand over them in a skillet and turned the skillet onto my hand and then layed it back into the skillet. I also used the side burner to sear/blacken the fajita mixture with cast iron and added a chopped tomato.
Your totally grilled version looks much sexier! Great post.
Not necessary to have a large spatula.
When I make them I use one tortilla and only put the ingredients on half of it, then fold the other half over the top to complete it, leaving you with a semicircular quesadilla.
Then when you "flip" it, you can easily turn it about the straght edge with pretty much any spatula.
Oh, and NICE looking quesadilla there, John!
Looks good man
Nice one John. I'm showing this one to Redhot, as she's the quesadilla master in our house. She'll love the all grilled aspect.
Awesome !! looks really good John, and great idea how to use up some steaks/BBQ,,,
I was going to post on your blog, but blogger is down :( ,,,,,
John: You did it again. I did this tonight,subbed chicken for the steak. The wife loved it, an so did I. Easy to do and flipping wasn't a problem.Thanks for all the Great recipes, keep them coming.
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