As many of you already know, I grew up on a cattle farm back in Montana until I was five. Even after we sold the farm, I remember going on cattle drives with my parents as they helped out our friends who still raise beef to this day.
Back then, grass fed beef wasn’t a novelty, it was just the way it was done. When my mom wanted to make hamburgers for dinner, she didn’t send me to the grocery store, she sent me out to the chest freezer in the garage to get a package from the whole cow we purchased. It instilled in me at a young age the importance of raising cattle the right way and the importance of good quality meat.
So when the New York Beef Council proposed a partnership for a blog post I jumped at the opportunity! If you follow me on social media, you know that I’m a big time beef-eater. I think it’s a great source of nutrient-dense protein and lean beef is an important part of a heart-healthy diet. The only problem was narrowing it down to a single recipe.
Like many of my blog posts, I looked to my own blog theme for inspiration. Up next on my alphabet-themed blog: the letter “Q!” Quesadillas with steak immediately popped into my head! I made the steak fresh for this recipe, but I think it’s also a fantastic way to use leftover steak!
I love pairing steak with caramelized onions, so I decided to add that along with gouda to create a delicious twist on a traditional quesadilla. Simply simmer them on medium low in some butter. You can do this while you cook the steak and prep the other ingredients.
I also made my Chipotle Lime Crema to serve with the quesadillas. I love using this in my Buffalo Chili as well as tacos. All you do is combine sour cream with chipotle peppers in adobo sauce, a little lime and cumin. Refrigerate until ready to serve.
My go-to way to cook steak indoors is as follows: pat dry, season liberally with salt and pepper and sear a couple minutes per side in a ripping hot cast iron pan.
I then transfer it to a 400 degree oven and cook until it’s about 5 degrees below my target temperature. Let it rest for 5-10 minutes before slicing.
From there, it’s just a matter of grilling and assembling the quesadillas! I love a flour tortilla for this, but corn would work too! I swapped Gouda for a traditional jack because I thought it would complement the steak nicely. (And if I’m being honest, because I had some and didn’t want to waste it!) It turned out to be a perfect match!
Would you make these quesadillas with steak? If so, please tag me in any of your photos!
These cheesy quesadillas are a perfect way to use up leftover steak! 1.) Take steak from refrigerator and allow to come to room temperature. Pre-heat oven to 400 degrees. 2) Heat a medium saute pan over medium-low heat and add butter. Add sliced onions and season with kosher salt and cracked black pepper. Cook until onions are soft and caramelized, about 20-25 minutes. 3) Next, prepare chipotle lime crema by stirring together sour cream, chipotle peppers, cumin and lime juice. Season to taste with kosher salt and additional lime juice if needed. Refrigerate until ready to use. (Can be made a day or two in advance.) 4.) Season steak with kosher salt and freshly cracked pepper. Heat a large cast iron pan over medium-high heat until smoking hot. Sear steaks, starting with the fatty edges until fat starts to render and then lay flat. Sear on first side 2-3 minutes, or until you have a nice golden crust. Flip and sear another 1-2 minutes and then transfer to oven to finish cooking until it reaches your desired temperature. Remove to a cutting board and rest at least 5 minutes before slicing into bite sized pieces. 5.) Heat a large pan or griddle over medium high heat and add tortillas. Cook for about 30-60 seconds and flip. Add shredded gouda cheese and caramelized onions. Once cheese has melted, add steak and fold tortilla in half. Cut into fourths and serve with fresh cilantro, scallions and the chipotle lime crema. This is a great use for leftover steak! Simply re-warm before adding to the tortillas.Quesdadillas with Steak
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