The ultimate leftover lunch, this steak mushroom and squash quesadilla mixes some serious flavors into a cheese filled quesadilla for a crunchy melty treat!
- 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
- 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.
- 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.
- 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.
This recipe is based on using leftover steak, mushrooms, and squash. If you are making this from scratch than cooking times will vary.
Keywords: Mexican, Beef, Vegetable, Squash, Cheese