Steak, fried potatoes, sauteed onions and garlic topped with provolone and Mexican blended cheeses… Are you thinking yum??
I came up with this idea when I was thinking about what I wanted to make for dinner the other night. I had a nice piece of steak left over from a previous night’s dinner and wanted to incorporate that into another delicious meal.
I knew I had flour tortillas, so yay! Let’s make steak quesadillas. But why not kick it up a bit? My husband makes the most delicious fried cubed potatoes, so light bulb!
He agreed to make the potatoes for our new meal idea, so we got together and came up with this! The steak and potato quesadilla is a very easy recipe in and of itself, and we’re also sharing my husband’s how to for his delicious potatoes and the onion/garlic saute that accompanies them.
First, the ingredients:
Steak – Fully cooked and thinly sliced
Fried Potatoes – We used cubed sized for our quesadillas (recipe to follow)
Sauteed Onions and Garlic (recipe to follow)
Smokey Provolone Cheese Slices (or shredded)
Shredded Mexican Blended Cheeses
Easy Peasy. This recipe is so versatile as well. You could make these with a different protein, add any veggies you like, your favorite cheeses, etc. Have fun and be creative!
When I put these quesadillas together I like to line my counter with a strip of foil or paper towels. It makes for very easy cleanup afterward.
Simply lay your tortillas out and start filling. I place a slice of provolone cut in half onto one side of the tortilla (the half pieces side by side on the arc of the tortilla) then I spoon on some fried potatoes, a little of the onion and garlic saute, followed by bite size pieces of steak and then top it all with the shredded Mexican blend of cheeses.
Fold each over in half – or if you prefer to fill the complete tortilla and top it with another tortilla, that’s perfectly fine as well.
I place these in a preheated 350 degree oven till the quesadilla insides look nice and gooey and the tortillas are a bit browned – just barely around the edges and look a little crispy. You can also cook your quesadillas in a pan on your stove top. I’ve posted a previous blog about making spinach quesadillas and I use the stop top method in that recipe. Click here to read.
This recipe yielded 6 fold over quesadillas.
Serve with sour cream, chips and salsa or guacamole, and enjoy!
And now for my Hubby’s recipes for his famous fried potatoes and onion/garlic saute.
Willie (my husband) is so sweet and cooks brunch for me on most Sundays. This is one of my very favorite things that he makes for me.
Willie’s Famous Fried Potatoes
2 Medium Cubed Potatoes
1 1/2 Tbsp Butter
First prep your potatoes by dicing into approx. 1/2″ cubes. Soak them in water while preheating your nonstick pan on medium heat. (Willie actually heated his pan on the 4 setting. 5 is our medium heat setting.)
Once your pan is heated, melt your butter and then put your potatoes in the pan. Add salt and pepper to taste. You can always add more later. It’s best to under season. Put a lid on top.
Saute till nicely browned. 25-30 minutes. Stirring occasionally.
Onion and Garlic Saute
1 Medium Onion
6 Garlic Cloves
1 1/2 Tbsp Butter
Begin by finely dicing the onions, and chop the garlic. (You still want small pieces of garlic so that you really get their flavor.) Preheat your pan on 4 (just a notch below your medium setting) while you’re prepping.
Once your pan is heated, melt your butter then add your onions. Cook till they become translucent and begin to brown a little, then add your garlic. Only heat for a few more minutes. You do not want to cook the garlic very long.
I hope you enjoy!
It’s always fun to come up with your own special family recipes and spend quality time together. That’s double yum! Wait, triple yum, because you get to eat it too!
Till next time, stay wonderful!