Philly Cheese Steak Quesadilla Recipe 455

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.

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.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESE STEAKS

Steps:

• Place the sliced beef in a large bowl.
• In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning.
• Sprinkle over beef and stir to combine.
• Heat half the oil in a skillet over medium-high heat.
• Saute beef to desired doneness, and remove from pan, keep warm.
• Meanwhile heat remaining oil in skillet, and saute the onion, green peppers and mushrooms until tender, with green peppers still somewhat crisp.
• Add steak to veggies and keep warm.
• Preheat oven to broil.
• Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
• Divide steak and veggies over buns, add another slice of divided cheese.
• Lay on foil lined cookie sheet (keep top bun to the side so that it broils also) Broil just until cheese melts, remove from broiler, cover with top half of bun.
• ENJOY!

PHILLY CHEESE STEAK

Steps:

• Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

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.

STEAK AND CHEESE QUESADILLAS

Steps:

• First put the pan on the stove.
• Heat it up to"high".
• Then put the butter on the pan, and let it partially melt.
• Then place the tortilla on the pan.
• Add the cheese evenly all over the tortilla.
• Then place the chopped steak evenly.
• Let cook until cheese has melted.
• Serve for a delicious meal!

PHILLY CHEESE STEAK QUESADILLA RECIPE - (4.5/5)

Steps:

• Melt one tablespoon of butter in a skillet over medium high heat. Add sliced onions and peppers. Saute until tender crisp. Remove from heat and set aside. Melt remaining tablespoon butter in a large skillet over medium heat. Add one flour tortilla. Sprinkle with cheddar cheese. Layer roast beef over the cheese. Sprinkle pepper jack cheese over roast beef. Set peppers and onions on top of pepper jack cheese layer. Sprinkle with Swiss cheese. Top with second tortilla. Continue to cook until bottom of first tortilla shell is golden brown. Carefully flip and cook until second tortilla is golden brown. Remove from skillet. Let set for a few minutes and cut into wedges! NOTE: All measurements are approximate. Use more or less peppers and onions if you like. Don't use less cheese (HaHa) but you can use more if you like! Make it the way you like it!

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 QUESADILLA

Steps:

• Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain.
• Preheat skillet over medium-high heat, add oil, onions, and season with salt and pepper. Cook onions until they begin to caramelize.
• Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with a spatula until meat is cooked through.
• Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside.
• Preheat a griddle over medium-high heat.
• Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown - carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Repeat assembly and cooking instructions with the remaining ingredients.
• Remove the quesadillas from the griddle to a cutting board. Slice each one into 3-4 wedges.

PHILLY CHEESESTEAK

Steps:

• Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
• In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
• Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
• Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
• Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
• Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.