Grilled Steak Quesadillas with Goat Cheese

quesadilla slices stacked on a blue plate

5 from 1 vote

Grilled Steak Quesadillas with Goat Cheese

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.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Mexican

Keyword: easy dinner recipes, steak quesadillas

Servings: servings

Calories: 359kcal

Author: Diabetic Foodie

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.

Notes

This recipe is for 4 servings. Each serving is 1 quesadilla.

The nutritional information is based on using flank steak. To lower the fat in this recipe, use a leaner cut of beef such as strip steak, tenderloin, top round or top sirloin.

This dish is best served immediately. If you have leftovers, they can be stored covered in the refrigerator for 3-4 days.

Nutrition