Steak and Cheese Quesadillas

Steak and Cheese Quesadillas

From Ashley at Center Cut Cook; adjustments made for Intervale Food Hub members


  • 2 fajita size tortillas per quesadilla (corn or flour)
  • Cheddar Cheese, shredded
  • Leftover cooked steak of your choice, cut into thin slices
  • Sautéed red pepper strips (I typically cut a pepper into strips and sauté it with a bit of olive oil, and a little salt, pepper, and oregano until tender)
  • Chopped fresh cilantro
  • Garnishes: salsa, sour cream, guacamole, shredded lettuce, chopped tomato, etc.


  1. Heat a non-stick skillet over medium heat.
  2. Place one tortilla in the pan. Sprinkle with cheese, then add in strips of steak, red pepper and cilantro. Top with more cheddar cheese. Place another tortilla on top.
  3. When the bottom of the quesadilla is nicely browned, flip it and cook until the other side is nicely browned as well and the cheese is melted.
  4. Cute into quarters and serve with any garnishes you’d like.