Leftover Steak Quesadillas
Neon Bar
Yield: 4 servings | Prep Time: 25 minutes | Cook Time: 6 minutes per batch


  • 1 Tbsp. olive oil
  • 1 ½ C. leftover mashed potatoes, cold
  • 1 C. leftover chopped steak, room temperature
  • 2 C. shredded cheese
    (mixture of Cheddar and Pepper Jack)
  • 4 flour tortillas


  • 1 C. mayonnaise
  • 2 Tbsp. prepared horseradish
  • 2 Tbsp. ketchup
  • 2 Tbsp. Stone ground or spicy mustard
  • 1 Tbsp. lemon juice


  • 2 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 tsp. Hungarian paprika
  • ½ tsp. garlic powder
  • ½ tsp. dried parsley
  • ¼ tsp. oregano
  • ¼ tsp. black pepper
  • ¼ tsp. thyme
  • 1/8 tsp. onion powder
  • 1/8 tsp. cayenne


Bistro Sauce

  1. In a medium bowl, whisk together all the bistro sauce ingredients until well blended. Yields ~1 ¼ cups. Store in the refrigerator until ready to serve quesadillas.


  1. In a large, non-stick skillet, heat the olive oil over medium heat.
  2. Using your hands or a portion scoop, form the cold potatoes into golf ball-sized balls.
  3. Place in the skillet and press to flatten.
  4. Cook until the bottoms get brown and crispy.
  5. Using two spatulas, one on the left and one on the right, pick up the potatoes and flip them over.
  6. Cook until the second side is brown and crispy. It’s ok if they fall apart, just keep flipping the pieces until they are nicely browned. Remove them from the pan.
  7. Turn the heat down to med-low heat then in the same pan, place a tortilla.
  8. Top half the tortilla with ¼ cup cheese, then ¼ cup steak, a quarter of the cooked potatoes and then another ¼ cup cheese.
  9. Fold the tortilla in half and cook, covered, until the bottom is browned. Flip and cook the second side, uncovered. Cut into 4 wedges to serve.
  10. Repeat with remaining tortillas and ingredients.