Cheese Steak Quesadillas Recipes

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 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.

STEAK QUESADILLAS

Steps:

• In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

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!

CHEESE STEAK QUESADILLAS

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.

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!