Steak & potato quesadilla

Lynn Socko


Another leftover recipe. To make this a healthier dish, use whole wheat flour tortillas, and reduced fat cheese.

If you make these, I promise your house will smell like a Mexican Food Resturant!!


★★★★★ 1 vote

depends of leftover amounts
15 Min
15 Min


Add to Grocery List

  • 1 lb
    leftover steak, thinly sliced & chopped
  • 2 medium
    refrigerated leftover baked potatoes, shredded
  • 1/2 c
    onion & peppers sauted
  • 1 Tbsp
    ea. of olive oil & a-1 sauce
  • 4
    10" flour tortillas
  • ·
    grated or sliced cheese, whatever you have on hand.
  • ·
    garnish with salsa, pico de gallo, sour creme, etc.

How to Make Steak & potato quesadilla


  1. Shred cold potatoes, cook in small amount of olive oil. Flip only once after first side is browned.
  2. Slice, then chop steak into small fine pcs. Warm in skillet with peppers,onion & A-1/olive oil.
  3. On griddle or in skillet warm one side of tortilla using spray oil only. Flip over, layer cheese, potatoes, meat & cheese again on only 1/2 of tortilla. Fold in half & brown each side till cheese is melted. Serve with sour cream, pico de gallo, salsa, or your favorite topping.

Printable Recipe Card

About Steak & potato quesadilla

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican

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