Cheesesteak Quesadillas Food

PHILLY CHEESESTEAK QUESADILLA RECIPE

Steps:

• In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
• Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
• Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
• Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
• Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

CHEESESTEAK QUESADILLA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
• Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
• Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with cheese sauce and garnish fresh parsley.
• Enjoy!

PHILLY CHEESESTEAK QUESADILLAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

CHEESESTEAK QUESADILLAS

Steps:

• 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.

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.