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1. Add the chopped steak and sweetcorn to a mixing bowl and stir to combine evenly.
1 cup sirloin steak, cooked and finely chopped,
0.8 cup sweetcorn kernels (canned or cooked)
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2. In a small bowl mix the hoisin sauce, mayonnaise, garlic powder, salt, and black pepper until smooth, then pour over the steak mixture.
3 tbsp hoisin sauce,
2 tbsp mayonnaise,
0.2 tsp garlic powder,
0.2 tsp fine salt,
0.1 tsp black pepper
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3. Stir the steak mixture until everything is well coated, then fold in the grated cheddar cheese and set aside.
0.8 cup mild cheddar cheese, finely grated
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4. Lay the bread slices on a board and gently roll each slice with a rolling pin to flatten and thin it slightly for easier sealing.
8 slice thick sliced sandwich bread
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5. Spread a thin layer of butter over one side of each bread slice, keeping the butter right to the edges; place the slices butter-side down on the board.
3 tbsp unsalted butter, softened
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6. Spoon some steak filling onto one half of each bread slice, leaving a small border around the edges for sealing.
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7. Fold each bread slice over the filling to form a triangle, then firmly press all edges together with your fingers and crimp with the tines of a fork to seal well.
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8. Heat a large non-stick pan over medium heat and add the vegetable oil, swirling to coat the base.
1 tbsp vegetable oil
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9. Place the sealed bread triangles in the pan, butter-side down, and cook for about 3 to 4 minutes per side until deep golden, crisp, and heated through, working in batches if needed.
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10. Transfer the quesadilla pockets to a board, let them cool for at least 5 minutes so the filling firms up, then serve warm or at room temperature for easy, less-mess snacking.
