Teriyaki Steak Quesadillia

Name: Teriyaki Steak Quesadillia
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 2 teaspoons Italian spices; 1 teaspoon adobo seasoning or 1 teaspoon salt; 1 teaspoon pepper; 1/2 garlic clove, minced (2 cloves total); 1 1/2 teaspoons garlic powder; 2 tablespoons olive oil; 8 -10 ounces steak (Beef, venison, bear, elk, moose); 5 dashes soy sauce; 5 dashes Worcestershire sauce; 1 tablespoon A.1. Original Sauce (or your favorite steak sauce); 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 2 soft flour tortillas; 1/2 cup sharp cheddar cheese, shredded; 2 slices provolone cheese

Submitted by venison_fish_you_na

"QI was just tinkering around in the kitchen after a long day and remembered we had left over steak from the night before. I thought, "what better than to make a Quesadillia." after searching the fridge and finding some of my favorite ingredients, the teriyaki steak Quesadillia was born. Serving size: 2"

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Ready In:: 25mins
Ingredients:: 15
Serves:: 2

ingredients

What to put on EACH SIDE of the steak
2 teaspoons Italian spices
1 teaspoon adobo seasoning or 1 teaspoon salt
1 teaspoon pepper
¹⁄₂ garlic clove, minced (2 cloves total)
1 ¹⁄₂ teaspoons garlic powder
2 tablespoons olive oil
Teriyaki sauce
8 -10 ounces steak (Beef, venison, bear, elk, moose)
5 dashes soy sauce
5 dashes Worcestershire sauce
1 tablespoon A.1. Original Sauce (or your favorite steak sauce)
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon pepper
Quesadilla assemble
2 soft flour tortillas
¹⁄₂ cup sharp cheddar cheese, shredded
2 slices provolone cheese

directions

If fresh steak: Add all the ingredients on the steak, and cook till whatever wellness you prefer on a grill, or grill pan.
Let rest, and trim off all fat, and cut into small, bite sized strips.
Follow the other directions for "leftover steak".
If leftover steak: Trim the fat off the steak.
Put in a dry, nonstick pan, and heat through. Add teriyaki sauce to the steak pieces.
Cook until sauce has reduced and turned the steak into dark, richly coated, niblets of deliciousness.
Remove steak from pan and wash that pan. Or, grab a new one.
Again, make sure this pan is also dry and nonstick. If you washed it, dry it extremely well with a paper towel.
Next, place one tortilla at a time in the pan, for about 20 seconds on each side, so they are heated through. Keep the last tortilla you heated up in the pan.
Start with half of the 1/2 Celsius of sharp cheddar and 1 slice of the provolone cheese. Crush the slice of cheese in your hand and sprinkle it over the tortilla. Add the steak pieces, and then the remaining of the cheeses and add the top of the tortilla, gently pressing down.
Cook on each side, on medium heat, for about 3-5 minutes, till golden brown and the cheese is melted.
Adding the butter to the skillet while cooking is optional, but you have to be more careful, because it makes the tortillas burn easier.
Remove from the skillet once cooked and put on a plate, slice in quarters, and enjoy!