Cheesesteak Quesadillas
Oct 14, 2022 14:14:26 GMT -5
Post by bloodbought on Oct 14, 2022 14:14:26 GMT -5
Cheesesteak Quesadillas
YIELDS: 4 serving(s)
PREP TIME: 0 hours 10 min
COOK TIME: 0 hours 18 min
TOTAL TIME: 0 hours 28 min
Ingredients
1 lb. Beef Steak (New York Strip Works Best—I Used Half-pound Steaks)
3 tbsp. Avocado Oil, Divided
6 tbsp. Butter, Divided, For Frying
1/2 Large Yellow Onion, Thinly Sliced
1 Bell Pepper, Thinly Sliced
Salt And Pepper, to taste
8 Flour Tortillas, 8 Inches In Diameter
16 oz. weight Jack-style Cheese, Sliced
Directions
Set a large cast iron skillet over high heat. Pat steaks dry with a paper towel and season well on both sides with salt and pepper. Add 2 tablespoons avocado oil to the pan and allow to get hot. Carefully add the steaks to the hot pan—they should sizzle furiously!
Cook until nicely browned on the underside, about 3 minutes. Flip. Add 2 tablespoons of butter and allow to melt. Baste the hot butter on top of the steak with a spoon. Cook to desired doneness—I like mine at about 135ºF, which is medium-rare. Remove to a plate, cover with another plate, and allow to rest for at least 10 minutes.
Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. Add remaining tablespoon of avocado oil. Add onions and cook until starting to get tender, about 5 minutes. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 minutes. Remove to a plate and wipe out the pan.
Assemble a quesadilla on a cutting board: Put down a tortilla and then put down 1/4 of the slices of cheese, peppers, and steak, in that order. Put another tortilla on top.
Meanwhile, heat the now-clean cast iron skillet over high heat. Add a tablespoon of butter and melt. Carefully transfer the quesadilla to the pan and immediately turn the heat down to medium-low. Cook until the underside is a nice golden brown, about 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes.
Repeat with remaining ingredients. Serve hot.
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YIELDS: 4 serving(s)
PREP TIME: 0 hours 10 min
COOK TIME: 0 hours 18 min
TOTAL TIME: 0 hours 28 min
Ingredients
1 lb. Beef Steak (New York Strip Works Best—I Used Half-pound Steaks)
3 tbsp. Avocado Oil, Divided
6 tbsp. Butter, Divided, For Frying
1/2 Large Yellow Onion, Thinly Sliced
1 Bell Pepper, Thinly Sliced
Salt And Pepper, to taste
8 Flour Tortillas, 8 Inches In Diameter
16 oz. weight Jack-style Cheese, Sliced
Directions
Set a large cast iron skillet over high heat. Pat steaks dry with a paper towel and season well on both sides with salt and pepper. Add 2 tablespoons avocado oil to the pan and allow to get hot. Carefully add the steaks to the hot pan—they should sizzle furiously!
Cook until nicely browned on the underside, about 3 minutes. Flip. Add 2 tablespoons of butter and allow to melt. Baste the hot butter on top of the steak with a spoon. Cook to desired doneness—I like mine at about 135ºF, which is medium-rare. Remove to a plate, cover with another plate, and allow to rest for at least 10 minutes.
Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. Add remaining tablespoon of avocado oil. Add onions and cook until starting to get tender, about 5 minutes. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 minutes. Remove to a plate and wipe out the pan.
Assemble a quesadilla on a cutting board: Put down a tortilla and then put down 1/4 of the slices of cheese, peppers, and steak, in that order. Put another tortilla on top.
Meanwhile, heat the now-clean cast iron skillet over high heat. Add a tablespoon of butter and melt. Carefully transfer the quesadilla to the pan and immediately turn the heat down to medium-low. Cook until the underside is a nice golden brown, about 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes.
Repeat with remaining ingredients. Serve hot.
link