Chipotle Cheesesteak Quesadillas

These quesadillas super simple and a great way to use up leftover steak or skirt steak. They don’t even feel like leftovers! They are packed full of gooey cheese and smoky spices.  I sautéed some onions, peppers and mushrooms to go inside the quesadilla and transform them into “cheesesteaks”.  I thought they were fantastic! These quesadillas are perfect for us because we always buy extra skirt steak when we grill just for leftovers. If you don’t have any leftover skirt steak or steak, I suggest the Tyson Steak Strips that are in the refrigerated section at the grocery store.  

Chipotle Cheesesteak Quesadillas
4-6 quesadillas
(Printable Recipe)

  • 8 oz leftover skirt steak, cut into strips
  • 1 1/2 shredded jalapeno-jack cheese
  • 1 onion
  • 1 green pepper
  • 4 oz sliced white mushrooms
  • 1 Tbsp olive oil
  • 4-6 tortillas
  • 1/2 cup Ranch dressing
  • 1/2 tsp pureed chipotle peppers in adobo

Heat oil in a large skillet. Sauté onion, pepper and mushrooms for about 5 minutes, until soft.  Set aside.

Combine Ranch dressing and pureed chipotle peppers in adobo. Set aside.

Lay tortilla on a flat surface. Cover the tortilla with an even layer of cheese. Top one half of tortilla with steak, onion, pepper and mushrooms. Drizzle Chipotle Ranch dressing over steak. Place tortilla in skillet. Cook for 1 minute, until cheese starts to melt. Fold in half – cheese side of tortilla over on chicken. Cook for 2 minutes more, flipping until each side is golden and crisp. Remove, cut into 3 pieces. Serve with additional Chipotle Ranch dressing if desired.

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Comments

  1. I made these tonight, it was so tasty! I doubled the recipe and used extra grande tortillas. Will be making these again soon!

  2. I love cheesesteaks. In a tortilla is good. Yum, making this one.

    Wishes for tasty dishes,
    Linda
    Tumbleweed Contessa

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