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Every year for Christmas Papa Hunk makes his Herb Crusted Prime Rib and King Crab Legs. It is a feast fit for twenty people but in our case, we only need to feed four, one of which is a pescatarian. I hate to see food go to waste so over the past few years I have tried to find creative ways to use up our leftovers, see my Creamy Steak Soup Recipe or my Steak& Tortellini Soup Recipe from a few years back. This year I tried out a few new recipes to make the most out of our Christmas feast. These recipes included Prime Pasta, Steak Quesadillas, Beef & Barley Soup, and Crab Cakes. Last week I posted my Prime Pasta recipe, now it is time to share these super simple quesadillas.

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Steak Quesadillas

Have leftover steak? This steak quesadilla recipe is the perfect solution to get two meals out of one.
Prep Time5 minutes
Cook Time7 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef
Servings: 4 Quesadillas

Ingredients

  • 2 cups steak leftovers diced into small cubes
  • 2 cups bell pepper slices
  • 2 cups spicy pico de gallo
  • 8 oz sliced black olives
  • 2 cups shredded Mexican cheese blend
  • 6 tortillas

Instructions

  • Heat large skillet or griddle on medium-high heat. Spray with non-stick cooking spray.
  • Place a flour tortilla on pan, top with 1/4 of each ingredient then top with a tortilla
  • Cover the pan and cook for 3-4 minutes, or until the cheese is melted.
  • Flip quesadilla, cover and cook for another 3-4 minutes.
  • Remove from pan to cool, slice and serve.