So, we had these steaks, and they were good, but they were also huge, so we had a bit left over. Thing is, much as I like a nice steak, I am not all that keen on leftover steak – something always seems to get lost in the storing and then reheating.
So I got to thinking; ‘hmmm, I don’t use the quesadilla maker nearly often enough, and I have a bunch of flour tortillas in the bread box, and it’d be a shame to waste that steak’.Then I recalled that fine kalamata and roasted garlic mayonnaise and it was done.
INGREDIENTS
•Leftover steak (I had some New York Strip)
•Cheese – I used Velveeta
•1 onion, sliced
•Canola oil
•Flour tortillas
Actual amounts will be determined by how much meat you’re using – my two chunks of leftover beef-y goodness made six nicely filled quesadillas.
Warm the oil in a pan over medium-high heat, then add the onion and sauté for about ten minutes, until the onion is tender and golden. If you like your onions more caramelized, add a bit of sugar when you add the onions to the pan. Set aside.
Slice the steak thinly, then layer a portion on a flour tortilla. Top with some of the sautéed onion, and then some sliced cheese, then cover with another flour tortilla. Repeat until you’ve used up your steak – as I noted, I ended up with three nicely filled quesadillas.
Heat your oven to 200º.
If you have a quesadilla maker, life is good; simply place a filled steak tortilla bundle into the maker, close the cover, and come back in four or five minutes, done! Transfer the quesadilla to a pan and pop into the oven to keep warm while you make the rest.
If you don’t have a quesadilla maker, no worries; but you’ll need to make a few adjustments. Before filling, heat a dab of oil in a large skillet over high heat, then add a tortilla. Warm the tortilla for about a minute, flipping every ten seconds or so, then add the meat, onion, and cheese. Reduce the heat to low, cover the pan, and cook for a minute or two until the cheese is nicely melted and everything is warmed through. Fold the quesadilla in half (like an omelet) and serve. Obvs, if you’re making a several, toast the tortillas first, then do the melt-y cheese warming bit and stash each in that warm oven until all are finished.
We had ours with that roasted garlic and kalamata mayonnaise, which I believe may need its own post…