These grilled steak quesadillas with goat cheese are a great way to use leftover steak! And the gooey cheese with roasted onions and peppers is simply delicious.
Whenever we fire up the grill, my husband and I like to make two steaks. We split the first one, then save the second one for a future meal.
Leftover steak has so many delicious uses. It’s great to add to a salad, to use in a stew, or to enjoy with eggs. But one of our favorite uses has to be these grilled steak quesadillas with goat cheese!
The onions in this recipe take a bit of time to roast, but they are so worth it. They add amazing sweetness to the hearty steak and gooey goat cheese.
And the rest of the dish comes together in just minutes! It’s a perfect quick lunch or dinner that’s easy to make and oh-so-delicious.
How to make grilled steak quesadillas with goat cheese
Ready to see how easily this leftover-steak quesadilla comes together?
Step 1: Heat the oil in a skillet over medium-high heat.
Step 2: When the oil is hot, add the onions and cook, stirring occasionally, for about 15 minutes. If the pan starts to get dry, reduce the heat to medium-low or add a little bit of water.
Step 3: Once the onions are soft and brown, remove them from heat.
Step 4: Briefly heat your cooked and sliced steak in the microwave until it’s just slightly warmer than room temperature.
Step 5: Place a tortilla on a clean, flat surface. Layer half of the tortilla with 1/4 of the steak, 1/4 of the goat cheese, 1/4 of the red pepper, and 1/4 of the onions.
Step 6: Fold the other half of the tortilla over the filling to create a half-moon shape.
Step 7: Repeat with the remaining tortillas.
Step 8: Heat a nonstick griddle over medium-high heat. When the griddle is hot, spray with cooking spray.
Step 9: Immediately add two quesadillas and cook until the bottoms are nicely browned, about 3 minutes.
Step 10: Flip the quesadillas, cook for another 3 minutes to brown the other side, then transfer to a cutting board.
Step 11: Allow the quesadillas to rest for 1-2 minutes, then slice each one into 3 wedges. Repeat until all quesadillas are cooked and sliced.
Serve immediately and enjoy them while they’re hot!
Healthy ways to enjoy red meat
If you’re watching your saturated fat, you probably don’t indulge in red meat very often.
Personally, I’ve found that I can still enjoy steak as long as I limit my portion size and don’t eat it all the time. But when I do eat it, I always make sure to save enough to whip up these quesadillas!
The nutritional information for this dish includes flank steak, which is what I use. If you want to cut down on the fat by using a leaner cut of beef, you could try strip steak, tenderloin, top round, or top sirloin instead.
Storage
These quesadillas are best served immediately when the shells are nice and crispy and all the fillings are warm and melted.
If you don’t finish all of the servings, you can store them covered in the refrigerator for 3-4 days. However, it might be tough to reheat them evenly.
I would recommend letting them sit out at room temperature for about half an hour, then either reheating in the oven or quickly pan-frying.
Other healthy beef recipes
As long as you limit your portions and don’t eat it all the time, I think beef and steak can absolutely be a part of a healthy diet! If you’re looking for a few more ways to indulge your craving for red meat, here are a few of my favorite recipes I know you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Grilled Steak Quesadillas with Goat Cheese
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion (halved, then each half sliced)
- 4 flour tortillas (8-inch size)
- 6 ounces grilled steak (thinly sliced across the grain)
- 4 ounces goat cheese
- 1 red bell pepper (roasted — homemade or store-bought)
Instructions
- Heat the oil in a skillet over medium-high heat.
- When the oil is hot, add the onions and cook, stirring occasionally, for about 15 minutes. If the pan starts to get dry, reduce the heat to medium-low or add a little bit of water.
- Once the onions are soft and brown, remove them from heat.
- Briefly heat your cooked and sliced steak in the microwave until it’s just slightly warmer than room temperature.
- Place a tortilla on a clean, flat surface. Layer half of the tortilla with 1/4 of the steak, 1/4 of the goat cheese, 1/4 of the red pepper, and 1/4 of the onions.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Repeat with the remaining tortillas.
- Heat a nonstick griddle over medium-high heat. When the griddle is hot, spray with cooking spray.
- Immediately add two quesadillas and cook until the bottoms are nicely browned, about 3 minutes.
- Flip the quesadillas, cook for another 3 minutes to brown the other side, then transfer to a cutting board.
- Allow the quesadillas to rest for 1-2 minutes, then slice each one into 3 wedges. Repeat until all quesadillas are cooked and sliced.
Im living in Hong kong so I guess that sums ups my options for alternative options Tex mex food. I will check out your recipe for homemade corn tortillas. Thanks for your response and have a great week. BAM
Delicious Combo! I always struggle with the right thing to do when it comes to the carbohydrate content of the tortilla as they have a 31 grams of carbs. Have you tried or do you know of any lower carb alternatives to these wraps? Any ideas? Take care, BAM
Bams Kitchen – They do make low-carb whole wheat tortillas that have about 12g carb each. Also, corn tortillas are often lower in carbs than flour tortillas. Check out this recipe for Homemade Corn Tortillas. My rule of thumb is that I try to keep each meal between 45g and 60g of carbs, so I’m okay with a tortilla that has 31g as long as I don’t have other high-carb foods (rice, beans, etc.) at the same time. But, of course, you need to do what’s right for you!
This is a great quesadilla for a meat and goat cheese lover like me!
ooo Quesadillas!!! These look great!
I love quesadillas and especially with steak!