Description
These Quesadillas with Steak and Spicy Ranch are the perfect way to use up leftover steak. They're cheesy, gooey, flavorful, and super fast. Serve them with a heaping spoonful of guacamole, extra spicy ranch, and fresh pico de gallo.
Ingredients
Scale
For the Spicy Ranch:
1 cup sour cream or greek yogurt
1/2 cup mayonnaise
1 ounce ranch seasoning mix
Juice of 1 lime
2 tablespoons hot sauce
For everything else:
Butter (for cooking)
1 pound cooked steak, sliced thin and against the grain
8 ounces monterey jack cheese, shredded
Flour tortillas (number you need depends on the size of the tortilla—we made 5-6 medium-sized quesadillas)
Instructions
- Add sour cream, mayonnaise, ranch seasoning, lime juice, and hot sauce to a small mixing bowl or food processor and mix until combined.
- Add a small amount of butter (about 1/4th tablespoon) to a large pan over medium heat and allow it to melt.
- Place a tortilla flat in the pan. Spread the sauce evenly on one half of the tortilla, then top that half with cheese. Add steak to the other half of the tortilla.
- Cook until the cheese is melted, then fold the cheese side of the tortilla onto the steak side and remove it from the heat.
- Repeat steps 2-4 with remaining quesadillas. Cut in thirds or halves, if desired, and top with extra spicy ranch sauce, pico de gallo, and guacamole.
Notes
- Nutritional information is only an estimate.
- You can use whatever kind of cooked steak you happen to have on hand. We love to make this recipe with leftovers. Thinly sliced flank steak is a favorite for this recipe—try our Traeger flank steak if you need the perfect recipe (you don't have to make it on a Traeger...a regular grill works fine too).
- Use whatever kind of hot sauce is your favorite. Cholula is good in this, as is Frank's RedHot (which gives the sauce more of a buffalo-y flavor). We tend to use whatever is in our pantry at the time.
- We use medium-sized tortillas (not the taco size, but not the burrito size either). If you follow a gluten-free diet, you can substitute corn, cassava, or almond flour tortillas (I've made these often with almond flour tortillas).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 606
- Sugar: 3 g
- Sodium: 1396.8 mg
- Fat: 37.3 g
- Carbohydrates: 29.2 g
- Protein: 34.5 g
- Cholesterol: 100.5 mg