One of my favorite combos is beef and bleu cheese. I mean really, does it get better than that?? I needed to use up some flour tortillas before they went bad so I decided to concoct a quesadilla that was a little different. I hate to even call this a recipe because it was so easy, but there ya go. The end result was pure yummy-ness and next time, I won’t wait till I’m trying to use up tortillas – I’ll buy them just for this!
Steak & Bleu Cheese Quesadillas
A Cooking With Christen original
1 pkg. tenderized cube steak (I think that’s what it’s called, anyway! It’s those round patty looking things that have been tenderized, you know what I mean! I wanted to use flat-iron steak but it wasn’t on sale.)
Dale’s marinade – to taste
3 tbsp butter
1 large onion, sliced
1/2 tsp thyme
4-5 white mushrooms, washed and sliced into thick slices
A couple of handfuls of fresh baby spinach
bleu cheese crumbles
Set the meat in a tupperware container and drizzle the Dale’s marinade over it. Allow to sit in the fridge a half hour or so (while you prep the rest of the ingredients).
Heat 1 tbsp butter over medium heat and add the onions. Cook until soft, add some salt if you like. Remove the onions to a plate and set aside. In the same pan, add 1 more tbsp butter and cook the mushrooms until just soft. Don’t cook them too long though because they’ll shrink down! Add them to the plate with the onions. Finally, add that last tablespoon butter and the spinach and cook until just wilted. Set aside.
Remove the beef from the refrigerator and cut into bite-sized pieces. Cook in a skillet or pan until done then set aside.
Heat a nonstick skillet over medium heat and place one tortilla in it. Add some beef, bleu cheese crumbles, spinach, mushrooms and onions on only one half of it. Fold the other half over and flip to cook each side and allow the cheese to melt. Repeat with remaining tortillas and filling. Cut into wedges and serve.