While I was enjoying some of the leftover roast beef in the grilled roast beef and cheese sandwich I thought that all of the ingredients in the sandwich would make for a great quesadilla and I just had to try it. You can’t really go wrong when you start with nice and tender roast beef and I often use sauteed peppers and onions as quesadilla fillings so it was perfect match. In my opinion quesadillas need to incorporate some kind of heat and with horseradish going well with the beef it wasn’t even a decision to use it. Of course the glue that holds a quesadilla together is the cheese and I went with some swiss that I had leftover from the sandwich and since I also had some of the coffee gravy from the roast beef leftover I added a tablespoon of that to the quesadilla as well. The roast beef quesadilla turned out great! The tortillas were grilled until lightly golden brown and slightly crispy and good! The cheese melted nicely and went well with the roast beef, peppers, onions, horseradish and gravy flavour combo. I served the roast beef quesadillas with some coffee gravy for dipping.
Roast Beef Quesadillas
- 1/2 tablespoon oil
- 1/2 onion, sliced
- 1/2 green pepper, sliced
- 1/4 cup roast beef (oven roast or pot roast), sliced or shredded
- 1 tablespoon horseradish
- 1 tablespoon gravy (optional)
- 2 tortillas
- 2 handfuls cheese such as cheddar, swiss or provolone etc., shredded/grated
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the green pepper and saute until tender, about 5 minutes.
- Melt a touch of butter in a pan.
- Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
- Sprinkle some cheese on the tortilla followed by the beef, onions, pepper, horseradish and gravy and top with more cheese and finally the other tortilla.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted.