Roys Steak Quesadillas Food

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CHEESE STEAK QUESADILLAS



Cheese Steak Quesadillas image

Simple, easy to prepare meal. To keep them warm while the others cook, preheat the oven to 300 degrees and place on a baking sheet until the rest are done.

Provided by Munchkin Mama

Categories     One Dish Meal

Time 30m

Yield 6 quesedillas

Number Of Ingredients 6

2 tablespoons butter
1 large onion, thinly sliced
1/4 teaspoon garlic powder
3/4 lb thinly sliced cheddar cheese
6 (8 ounce) flour tortillas
3/4 lb sliced deli roast beef

Steps:

  • In a large skillet melt butter over medium-low heat. Add onion and cook about 15 minutes or until onion gets soft and starts to brown, stirring occasionally. Stir in garlic powder. Remove from skillet.
  • Place a tortilla in the same skillet. Arrange cheese slices across the whole tortilla. On one side of each tortilla, put the roast beef and top the other side with onions. Cook over medium heat until lightly browned. Carefully fold tortillas in half, pressing gently.
  • Remove from skillet. Keep warm in the oven until remaining quesadillas are cooked.
  • Cut into wedges to serve.

Nutrition Facts : Calories 1193.2, Fat 50.3, SaturatedFat 22.9, Cholesterol 169.4, Sodium 3835.3, Carbohydrate 121.1, Fiber 7.4, Sugar 5.8, Protein 60.4

SPICY STEAK QUESADILLA



Spicy Steak Quesadilla image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 8 hors d'oeuvre servings

Number Of Ingredients 7

4 (12-inch) flour tortillas
1/2 cup grated Cheddar, plus 1/4 cup
8 ounces sirloin steak, grilled to desired doneness and thinly sliced
1 to 2 tablespoons minced jalapeno
1/4 cup salsa, plus more for serving
Vegetable oil, for cooking
Cilantro sprigs, for garnish

Steps:

  • Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
  • Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
  • Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.

STEAK QUESADILLAS



Steak Quesadillas image

Steak Quesadillas are a quick and flavorful dinner idea made with taco-seasoned steak strips, onions and peppers, and of course, melty Monterrey Jack cheese! And, it all comes together in a perfectly toasty flour tortilla!

Provided by Kelly Anthony

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 7

1 - 1 1/2 pound beef sirloin steak
1 (1 ounce) packet taco seasoning
2 tablespoons canola or avocado oil (plus extra for drizzling)
2 green bell peppers, seeded and diced
1 white onion, diced
8 flour tortillas
12 ounces (about 2 cups) freshly grated Monterrey Jack Cheese

Steps:

  • Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
  • Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
  • If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
  • Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
  • Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
  • Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
  • Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!

Nutrition Facts : Calories 484 kcal, Carbohydrate 24 g, Protein 34 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

STEAK TERIYAKI QUESADILLAS



Steak Teriyaki Quesadillas image

A recipe that was in my TOH magazine (by Lisa Huff) that I saved to try, but haven't yet. It sounds like a great thing to make for snacking while football is on or for a great lunch/dinner. I would saute the onions and peppers in a small bit of butter or oil while the steak is marinading, til softened. You can use whatever cheese makes you happy and I put the pineapple as optional, as I wouldn't use it.

Provided by diner524

Categories     Lunch/Snacks

Time 35m

Yield 18 wedges, 18 serving(s)

Number Of Ingredients 12

1/3 cup reduced sodium soy sauce
1/3 cup reduced-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon minced fresh gingerroot
1/2 teaspoon onion powder
1 garlic clove, minced
1 lb beef top sirloin steak (1 inch thick and 3/4 pound)
1/2 cup finely chopped fresh pineapple (optional)
1/2 cup finely chopped red onion
1/2 cup finely chopped green pepper
2 cups shredded part-skim mozzarella cheese
6 flour tortillas (8 inches)

Steps:

  • In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
  • Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  • Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
  • Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
  • Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

STEAK & ONION QUESADILLAS



Steak & Onion Quesadillas image

This is quick, easy & very kid friendly! You can use up leftover beef & save time by omitting the first 2 steps. Serve with sour cream, salsa and/or guacamole - or as is!

Provided by CountryLady

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless beef top sirloin steak
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
3 cups sliced mushrooms
1 1/2 cups sliced onions
1 teaspoon chili powder
1/2 teaspoon dried oregano
8 large flour tortillas
1 1/2 cups cheddar cheese, shredded

Steps:

  • Season steak with salt & pepper.
  • Heat oil in a skillet, over medium high heat; cook steak about 3 minutes per side or until medium-rare, then remove from pan & set aside.
  • Combine mushrooms, onions, chili powder & oregano in the pan and cook for about 5 minutes.
  • Thinly slice steak & combine with vegetables.
  • Spoon filling on half of each tortilla, sprinkle with cheese & fold the tortilla over the top.
  • Bake on baking sheet in 400F oven for 10 minutes per side or until golden & cheese is melted.
  • OR grill over medium heat for 4 minutes per side or until golden & cheese is melted.

Nutrition Facts : Calories 1209.5, Fat 53.8, SaturatedFat 21.1, Cholesterol 120.5, Sodium 1929.8, Carbohydrate 126, Fiber 8.8, Sugar 8.1, Protein 53.3

SPICY STEAK QUESADILLAS



Spicy Steak Quesadillas image

Make and share this Spicy Steak Quesadillas recipe from Food.com.

Provided by EmilyStrikesAgain

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 flour tortillas, each 12 inches in diameter
3/4 cup shredded cheddar cheese
1 (8 ounce) sirloin steaks, grilled, thinly sliced
1 jalapeno, minced
3/4 cup salsa, drained of excess liquid
1 tablespoon vegetable oil

Steps:

  • Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
  • Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.

Nutrition Facts : Calories 407.9, Fat 25.8, SaturatedFat 10.5, Cholesterol 77.8, Sodium 653.5, Carbohydrate 18.9, Fiber 1.8, Sugar 2.3, Protein 24.5

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