PHILLY CHEESE STEAK QUESADILLA RECIPE - (4.5/5)
Provided by melissab
Number Of Ingredients 8
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!
PHILLY CHEESESTEAK QUESADILLAS
A family favorite in my household!
Provided by Jen2370
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 926.7 calories, Carbohydrate 101.3 g, Cholesterol 108.4 mg, Fat 36.4 g, Fiber 6.3 g, Protein 46.3 g, SaturatedFat 17.1 g, Sodium 1984.8 mg, Sugar 22.2 g
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
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.
CHEESESTEAK QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, skirt steak, salt, pepper, onion, green bell pepper, large flour tortillas, provolone cheese, fresh parsley, cheese sauce
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 10
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!
Nutrition Facts : Calories 710 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 47 grams, Sugar 10 grams
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PHILLY CHEESESTEAK QUESADILLAS - CHEF SOUS CHEF
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5/5 (1)Servings 8Cuisine North AmericanCategory Food + Drink, Main
- No. 1 | Pat the beef dry and place in the freezer while you prepare the vegetables. Slice mushrooms, peppers, and onions and place in separate bowls.
- No. 2 | Preheat a cast iron skillet to medium-high heat with 1 tablespoon of olive oil. Remove the steak from the freezer and slice as thin as possible against the grain. Liberally season the beef with salt and pepper, and place in the skillet one at a time, ensuring to leave space around each piece. Cook until browned, about 1 minute per side, and transfer to a bowl or plate.
- No. 4 | Return the pan to heat and pour in 1 tbsp olive oil. In a small bowl, mix together the chili powder, cumin, paprika, cayenne pepper, salt and half the red wine. Pour into the skillet and cook for 30 seconds stirring constantly. Add the mushrooms and cook for 2 minutes, until they start to sweat. Next add the peppers and onions and cook for 3-4 minutes, stirring often. Add the remainder of the red wine and any juices from the resting steak. Cook until the wine is evaporated. Remove from heat and place in a bowl. Wipe the pan with a paper towel.
- No. 5 | To assemble the quesadillas, spread about 3-4 tbsp of cheese on half of the tortilla, top with some of the vegetable mixture and a few slices of the steak, then cover with additional cheese. Repeat for each of the quesadillas.
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