Grilled Steak and Goat Cheese Quesadilla

Grilled Steak Quesadillas with Goat Cheese

A great way to use up leftover steak
Course Main Course
Cuisine Mexican
Keyword easy dinner recipes, steak quesadillas
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 359 kcal
Author Adapted from You Don't Have to be Diabetic to Love This Cookbook by Tom Valenti


  • 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)


  1. Heat oil in skillet over medium-high heat. Add onions and cook, stirring occasionally, until they are soft and brown, about 15 minutes. If the pan starts to get dry, reduce heat to medium-low and/or add a little bit of water. Remove from heat.
  2. If your steak is cold from the refrigerator, reheat it briefly in the microwave while the onions are cooking. You don’t want it sizzling hot, just a little bit warmer than room temperature.
  3. Place a tortilla on a cutting board or other clean, flat surface. On one half of the tortilla, layer 1/4 of the steak, 1/4 of the goat cheese, 1/4 of the red pepper, and 1/4 of the onions. Fold empty half of tortilla over the filling to create a half moon shape. Repeat with remaining tortillas.
  4. Heat nonstick griddle over medium-high heat. When griddle is hot, remove it from the heat and spray with cooking spray. Place it back on the heat and immediately add two tortillas (or however many will fit on your griddle). Gently lift the edge of a tortilla to see if the bottom is nicely browned. If it is, flip it over and brown the other side. You’ll probably need to cook them about 3 minutes per side.
  5. Remove quesadillas to cutting board, let rest for a minute or two, then use pizza cutter to slice each into three wedges. Serve immediately.

Recipe Notes

These quesadillas are a good source of Protein and Vitamin C, although they are high in Saturated Fat. I calculated the nutritional information using flank steak, not one of the leanest cuts around. If you are watching your intake of Saturated Fat, you may want to use a leaner cut of beef such as strip steak, tenderloin, top round or top sirloin.