Recipe Background
Sometimes the blending of different cuisines sounds like a little too much... kinda like they're trying too hard to create something new. But then, dishes like Philly Cheesesteak Quesadillas come around and make you glad for all the weird fusions you've tried before arriving to enjoy this one. Picture yourself biting into a golden, crispy tortilla shell exploding with juicy, tender steak strips, gooey, melty cheese, and sweet, crunchy peppers and onions. You'll feel like you've struck some kind of gold. And really, you have! Philly Cheesesteak Quesadillas guarantee there will be golden cheesy strings pulling from your teeth with every bite. This is a cuisine match made in food heaven, no doubt!
Sometimes the blending of different cuisines sounds like a little too much... kinda like they're trying too hard to create something new. But then, dishes like Philly Cheesesteak Quesadillas come around and make you glad for all the weird fusions you've tried before arriving to enjoy this one. Picture yourself biting into a golden, crispy tortilla shell exploding with juicy, tender steak strips, gooey, melty cheese, and sweet, crunchy peppers and onions. You'll feel like you've struck some kind of gold. And really, you have! Philly Cheesesteak Quesadillas guarantee there will be golden cheesy strings pulling from your teeth with every bite. This is a cuisine match made in food heaven, no doubt!
Ingredients
- 1 pound New York strip steaks
- salt to taste
- pepper to taste
- 3 tablespoons avocado oil divided
- 6 tablespoons butter divided
- 1/2 large yellow onion thinly sliced
- 1 bell pepper thinly sliced
- 8 (8-inch) flour tortillas
- 16 ounces Jack-style cheese sliced
Directions
- Set a large cast-iron skillet over high heat.
- Pat the streaks dry with paper towels and season them well on both sides with the salt and the pepper.
- Add 2 tablespoons of the oil to the pan and allow it to get hot.
- Carefully add the steaks to the sizzling pan and cook until they are nicely browned on the underside, about 3 minutes.
- Flip the steaks, add 2 tablespoons of the butter to the skillet, and allow the butter to melt.
- Baste the melted butter on top of the steak with a spoon.
- Cook the steaks until they have reached the internal temperature of at least 135 degrees F for medium-rare, about 5-7 minutes.
- Transfer the steaks to a plate, cover, and let them rest and heat to an internal temperature of at least 145 degrees F for medium-rare, about 10-20 minutes.
- While the steaks are resting, in a 10-inch cast-iron skillet over medium-high heat, add the remaining oil.
- Add the onions to the oil and cook until they are about to be tender, about 5 minutes.
- Add the bell pepper to the onion, season them with the salt and the pepper, and cook until the veggies are crisp-tender, about 7 minutes.
- Transfer the veggies to a plate and carefully wipe out the pan.
- On a clean cutting board, place 1 tortilla.
- Top the tortilla with 1/4 of the cheese slices, 1/4 of the veggies, and 1/4 of the steak, in that order.
- Top the filling with 1 of the tortillas.
- Heat the clean cast-iron over high heat.
- Add the remaining butter to the skillet and allow it to melt.
- Carefully transfer the quesadilla to the pan and immediately reduce the heat to medium-low.
- Cook the quesadilla until the underside is golden-brown, about 3 minutes.
- Flip the quesadilla and cook until the other side is golden-brown, about 3 minutes.
- Repeat the filling and cooking process with the remaining quesadilla ingredients.
- Serve hot.
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