Quesadillas are so great for a weeknight meal – or a lunch. They do not have to be entirely Mexican flavored either. I like to do a cheese (or multiple cheeses), a protein and a veggie or two all in a flour tortilla. But you can also go vegetarian and omit the meat. Either way this Triple Cheese Steak Quesadilla is going to be a win all the way around.
This is a really great opportunity to use leftovers. An awesome thing about quesadillas is you can really stretch the protein you add so a left over steak and a half is enough for this recipe. Or if you made Pollo Asado and have a breast or two leftovers, that would be great in these. You can also use ground meat – so left over beef from tacos will work too!
Substitutes and Variations:
If you wanted to use some chicken in place of the steak you could. The beauty of this recipe is that you can really use whatever meat you have on hand. If you have a leftover chicken breast from taco night – or better yet make an extra chicken breast and save it for this – it will work just the same as the steak. If your family doesnt do spinach, you could thin slice some bell peppers, or add kale.Per the usual, I have included my own recipe for taco seasoning at the bottom of the recipe card. You can use whatever recipe or packet or jar you prefer.
Suggestions for Sides:
If this is a lunch or a light dinner, you can probably serve it on it’s own. If you need it to stretch a little farther, I would suggest making some cheesy refried beans or some Slow Cooker Black Beans. Another great side would be a Southwest Ranch Salad – which you can either buy in one of those really great all-in-one salad kits or put together on your own.
Tools that may make this recipe easier:
A “fish flipper” or long spatula makes flipping these mega quesadillas over. Sometimes called a Slotted or Offset Spatula, the larger surface area helps keep the Quesadilla flatter while you turn it over.
Now Let’s Get Cookin’!
Triple Cheese Steak Quesadilla
Ingredients
- 6 Large Flour Tortillas
- 8 oz Cream Cheese softened
- 1 tbsp Taco Seasoning see recipe below
- 2 cups Cheddar cheese shredded
- 2 cups Mozzarella Cheese shredded
- 1 cup Spinach cut into ribbons
- Avocado Oil Cooking Spray
For the Steak
- 1 lb Round Steak
- 1 tbsp Taco Seasoning see recipe below
Instructions
- IF MAKING STEAK: Liberally sprinkle all sides of the steak with taco seasoning. Preheat grill or grill pan to medium high. Cook for 5 on each side. Remove from heat and let rest at least 10 minutes before cutting into thin slices. IF USING LEFTOVER STEAK: Thinly slice steak and sprinkle with ½ tbsp of taco seasoning.
- Mix together remaining taco seasoning and softened cream cheese in a bowl.
- Lay tortilla flat and smear on half of the tortilla with the seasoned cream cheese. Sprinkle cream cheese side with steak pieces, cheddar cheese, spinach ribbons, and then mozzarella cheese. Fold blank tortilla side over the loaded side and press down slightly.
- Preheat griddle or flat pan to high.
- Spray the cooking surface with a good amount of cooking spray and add built quesadillas. DO NOT CROWD – if you need to cook in batches, please do.
- If cooking on griddle, cook for 4 minutes on each side. If using flat pan, for 5 minutes on each side. Just before flipping each quesadilla, spray the top with cooking spray. Cut in thirds to serve.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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