You’ve cooked your steak to the perfect temperature and achieved a beautiful sear. But now you have leftovers, and we all know that reheated steak never quite lives up to the original. It often ends up tough and chewy, resembling leather.

Here’s a tip: If you’re planning to have steak again, it’s best to reheat it using the following methods: either in a skillet with some melted butter over medium heat (a cast iron skillet retains heat better), adding in some beef broth if you’d like, until it reaches your preferred doneness. Alternatively, you can reheat it in the oven at 250 degrees Fahrenheit for 20-30 minutes on a wire rack over a baking sheet. It’s best to avoid using the microwave.

Another option is to use a few steak strips to create another quick meal. So, next time you have leftover steak, consider repurposing it instead.

I have a great recipe that’s perfect for this situation.…

Leftover Philly Cheesesteak Quesadillas.

This will be a quick and easy meal that everyone will love and may even fight over.

Each tortilla is loaded with steak, peppers, onions, and plenty of gooey cheese sandwiched between two golden brown tortillas, or skip the peppers and have it plain.

And if you’re looking to reduce carbs like me, you can skip the tortillas and indulge in the steak and melted cheese.

This recipe takes less than 20 minutes to throw together and is a great place to use whatever leftovers are in the fridge.

INGREDIENTS

• 4 Tablespoons butter divided

• 4-6 flour tortillas

• 1/2 green pepper, optional

• 1/2 onion

• 1/2 teaspoon season salt

• 1/4 teaspoon black pepper

• 1/2 to 1 pound strandquist family farm leftover steak (e.g., ribeye, sirloin, flank cut into thin strips)

• 6-8 slices provolone cheese

INSTRUCTIONS

Step One. Slice peppers and onions into strips. Heat a skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet or olive oil. Add onions and peppers. Saute until crisp-tender (6-8 minutes). Season with season salt and pepper. Remove vegetables from the skillet and set them aside.

Step Two. While onions and peppers are cooking, slice grilled steak into thin strips or cubes. Set aside.

Step Three. Let the skillet cool a bit. Then return to medium heat Melt one tablespoon of butter in the skillet.

Step Four. Start building the steak and cheese quesadilla by adding the layers; tortilla, cheese, steak, onions and peppers, more cheese, and top with a second tortilla.

Step Five. Using the same pan, cook 1-2 quesadillas until the bottom is golden brown (approximately 2-4 minutes), flipping once the quesadilla is golden brown and crisp. Carefully, flip and cook until the other side of the quesadilla is golden brown and the cheese is melted.

Step Six. Remove from the skillet. Let sit for a few minutes and cut into wedges.

If you want to add even more to this recipe, you can add mushrooms to the quesadillas and use sour cream as a dipping sauce.

I hope you enjoy!

Tessa at Strandquist Family Farm