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The ultimate leftover lunch, this steak mushroom and squash quesadilla mixes some serious flavors into a cheese filled quesadilla for a crunchy melty treat!

Steak Mushroom and Squash Quesadilla is a luxury leftover dream recipe on a wood cutting board next to a bowl of sour cream

One thing I love doing is utilizing leftovers for new and inventive things. Instead of just reheating the boring old leftovers, why not repurpose them for something new and delicious? I’m bringing home this new jazzed up quesadilla recipe using some leftovers I had in the fridge because no food should go to waste.

Three of my favorite things in the kitchen that are always versatile are steak, mushrooms, and squash. They are always in the kitchen and ready to cook. Steak is always a good choice in protein, it’s quick to make, and full of flavor particularly when made in cast iron. Another is mushrooms, which I know can get a bad wrap from people. But they are full of vitamins and minerals, and have a great buttery texture. Then lastly is squash. My favorites are butternut and delicata squash, both of which I grow in my garden every year. Squash roasts beautifully, creates wonderful leftovers and has a subtle sweetness that is great for this quesadilla with the savory steak and cheese.

Steak Mushroom and Squash Quesadilla is a luxury leftover dream recipe on a cutting board, with sprinkled cheese, and a dollop of sour cream on top.

Ingredients for Steak Mushroom and Squash Quesadilla

Since this recipe is based on using leftovers I’m writing out the ingredients and recipe using already cooked and prepared ingredients. If you do cook this from scratch the full recipe times will differ. But either way, it’s delicious!

  • Sirloin Steak – cooked and sliced thin or cubed
  • Butternut Squash – cubed and roasted
  • Sliced Mushrooms – sliced and sauteed
  • Salt and Pepper
  • Seasoning of Choice – Taco Seasoning, Cumin, Oregano, Thyme, Garlic Powder
  • Flour Tortillas
  • Butter
  • Shredded Cheese – Cheddar, Cotija, Mozzarella, etc. Use what you like!
  • Other Toppings – Jalapeno Peppers, Cilantro, Salsa, Sour Cream

Directions for Steak Mushroom and Squash Quesadilla

I used one skillet for this, one step reheating the leftover ingredients and reseasoning them for the recipe and then to cook the quesadilla. It worked beautifully so that it was piping hot throughout.

  1. In a cast iron skillet over medium heat, add in oil and when shimmering and hot add in steak, squash, and mushrooms. Top with some salt and pepper to taste (since you probably already seasoned it when you cooked it, you won’t need much if any…), and then add any other seasonings you may want to transform this into a Mexican inspired dish. When heated through, set aside on a plate. Wipe the skillet clean.
  2. Reheat the skillet and spray with non stick spray or butter. Place the tortilla on the bottom, sprinkle the tortilla with cheese, portion of the reheated steak, mushroom, and squash, and then additional cheese, and any other toppings you want. Layer on second tortilla and cook until bottom tortilla is toasted and brown. Gently flip.
  3. Cook until tortilla is toasted and all cheese is melted. Allow to rest for a couple of minutes and then slice and serve. Serve with sour cream and any other items.
Steak Mushroom and Squash Quesadilla is a luxury leftover dream recipe! With melty cheese, savory sirloin steak, buttery mushrooms, and butternut squash

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Tools Used for this Recipe

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Steak Mushroom and Squash Quesadilla

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  • Author: Megan Keno
  • Prep Time: 10 Minutes
  • Cook Time: 15 MInutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Beef
  • Method: Stove Top
  • Cuisine: Mexican
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Description

The ultimate leftover lunch, this steak mushroom and squash quesadilla mixes some serious flavors into a cheese filled quesadilla for a crunchy melty treat!

Ingredients

Units Scale

  • 1/2 pound Cooked and Thinly Sliced Sirloin Steak
  • 3 cups Roasted and Cubed Butternut Squash
  • 1 cup Sauteed and Sliced Mushrooms
  • Salt and Pepper
  • Seasoning of Choice – Taco Seasoning, Cumin, Oregano, Thyme, Garlic Powder
  • 6 Flour Tortillas
  • 3–4 Tbsp Butter – or Non-Stick Spray
  • 8 ounces Shredded Cheese – Cheddar, Cotija, Mozzarella, etc. Use what you like!
  • Other Toppings – Jalapeno Peppers, Cilantro, Salsa, Sour Cream

Instructions

  1. In a cast iron skillet over medium heat, add in oil and when shimmering and hot add in steak, squash, and mushrooms. Top with some salt and pepper to taste (since you probably already seasoned it when you cooked it, you won’t need much if any…), and then add any other seasonings you may want to transform this into a Mexican inspired dish. When heated through, set aside on a plate. Wipe the skillet clean.
  2. Reheat the skillet and spray with non stick spray or 1 tablespoon of butter per quesadilla. Place the tortilla on the bottom, sprinkle the tortilla with cheese, 1/3 portion of the reheated steak, mushroom, and squash, and then additional cheese, and any other toppings you want. Layer on second tortilla and cook until bottom tortilla is toasted and brown. Gently flip.
  3. Cook until tortilla is toasted and all cheese is melted. Allow to rest for a couple of minutes and then slice and serve. Repeat with remaining quesadillas. Serve with sour cream and any other items.

Notes

This recipe is based on using leftover steak, mushrooms, and squash. If you are making this from scratch than cooking times will vary.Â