PatioDaddio
Babbling Farker
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
and good.
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.
Ingredients
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
Method
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
frequently.
Add the onions to the pan and continue cooking for two minutes,
stirring/tossing frequently.
Add the mushrooms to the pan and continue cooking for three minutes,
stirring/tossing frequently.
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
the margin.
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
another minute.
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!
-----
John
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
and good.
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.
Ingredients
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
Method
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
frequently.
Add the onions to the pan and continue cooking for two minutes,
stirring/tossing frequently.
Add the mushrooms to the pan and continue cooking for three minutes,
stirring/tossing frequently.
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
the margin.
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
another minute.
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!
-----
John
