Cheesesteak Quesadillas
This would have been a great meal, were it not for the strip steak - it was almost too tough to eat! I guess I've never used strip steak before, because I would have remembered its shoe-leather consistency. Why would they have recommended this? Is Raley's strip steak tougher than anyone else's? Anyway, I'm going to try this again with a different cut of beef. I used olive instead of avocado oil, but it should probably have been some high-temperature oil like canola, because the smoke from the pan set off the fire alarms! I will also cut down on the portion sizes because 1 quesadilla (2 tortillas) is plenty for 2 people.
4 servings
23 calculated points
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| Syrah |
Ingredients
- 1 pound Beef Steak (New York Strip Works Best—I Used Half-pound Steaks)
- (Editor's Note: See above.)
- 3 Tablespoons Avocado Oil Divided
- 6 Tablespoons Butter Divided, For Frying
- 1/2 Large Yellow Onion Thinly Sliced
- Salt And Pepper to taste
- 8 Flour Tortillas 8 Inches In Diameter
- 16 ounces Jack Cheese Sliced
- 1 jalapeno pepper chopped
- 1/4 cup tomatillos
Directions
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 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. 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. 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, vegetables and steak, in that order. Put another tortilla on top.
Meanwhile, heat the now-clean cast iron skillet over high heat (I just used another pan). 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 2-3 minutes. Flip and cook until the other side is golden brown as well, about 2-3 more minutes.
Repeat with remaining ingredients. Serve hot.
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. 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. 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, vegetables and steak, in that order. Put another tortilla on top.
Meanwhile, heat the now-clean cast iron skillet over high heat (I just used another pan). 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 2-3 minutes. Flip and cook until the other side is golden brown as well, about 2-3 more minutes.
Repeat with remaining ingredients. Serve hot.
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