Pioneer Woman Cheesesteak Quesadillas

Pioneer Woman cheesesteak quesadillas turn seared New York strip, sweet peppers and melty jack cheese into crispy golden quesadillas in 28 minutes. It's an easy weeknight steak dinner for game day, family dinner night or a casual cookout, and it's made in one cast iron skillet.

Start the quesadilla in a hot, buttered pan with the cheese side down, then turn the heat to medium-low right away. Skip that and the tortilla burns outside while the middle stays cold.

Basting the steak with hot butter while it sears gives the beef a rich crust before it ever meets the tortilla. Frying each quesadilla in its own tablespoon of fresh butter keeps the outside shatteringly crisp, not greasy.

Pioneer Woman Cheesesteak Quesadillas

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

920

kcal

Tender steak, soft onions and tender-crisp peppers sit under layers of melted jack cheese between two tortillas. A hot buttered pan turns the outside deep golden and crunchy while the center stays gooey.

Ingredients

• 1 lb. Beef Steak (New York Strip Works Best—I Used Half-pound Steaks)
  

• 3 tbsp. Avocado Oil, Divided
  

• 6 tbsp. Butter, Divided, For Frying
  

• 1/2 Large Yellow Onion, Thinly Sliced
  

• 1 Bell Pepper, Thinly Sliced
  

• Salt And Pepper, to taste
  

• 8 Flour Tortillas, 8 Inches In Diameter
  

• 16 oz. weight Jack-style Cheese, Sliced
  

Directions

• Sear the steaks: Set a large cast iron skillet over high heat. Pat 1 lb. beef steak dry, season both sides with salt and pepper, then add 2 tablespoons avocado oil and let it get hot.
• Brown the underside: Lay the steaks into the hot pan, where they should sizzle furiously. Cook for about 3 minutes until nicely browned underneath, then flip.
• Baste with butter: Add 2 tablespoons butter and let it melt, then spoon the hot butter over the steaks. Cook to your doneness, about 135ºF for medium-rare, so the steak stays juicy.
• Rest the steak: Move the steaks to a plate and cover with another plate. Let them rest for at least 10 minutes while you cook the vegetables.
• Cook the onions: Heat a 10-inch cast iron skillet over medium-high heat and add the remaining tablespoon of avocado oil. Add 1/2 large sliced yellow onion and cook about 5 minutes until it starts to get tender.
• Cook the peppers: Add the sliced bell pepper and season with salt and pepper. Cook about 7 minutes until tender-crisp, then move everything to a plate and wipe out the pan.
• Assemble the quesadillas: Put a tortilla on a cutting board and layer 1/4 of the jack cheese slices, peppers and sliced steak on top, in that order. Cover with a second tortilla so the cheese sits where it can melt best.
• Fry the first side: Heat the clean skillet over high heat and melt 1 tablespoon butter. Transfer the quesadilla to the pan, then turn the heat down to medium-low and cook about 3 minutes until golden.
• Flip and finish: Flip the quesadilla and cook about 3 more minutes until the other side is golden too. Repeat with the remaining butter and ingredients, then serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of steak works best for cheesesteak quesadillas?

New York strip is the best choice because it sears well and slices tender. Sirloin or flank steak also work, though thinner cuts cook faster, so watch the time.

Can I make these quesadillas ahead of time?

You can cook the steak, onions and peppers a day ahead and keep them in the fridge. Assemble and fry the quesadillas right before serving, because the tortilla only gets crispy in a freshly buttered pan.

How do I reheat leftover cheesesteak quesadillas?

Warm them in a dry skillet over medium-low heat for a few minutes per side. The microwave makes the tortilla soft and chewy, so I skip it.

Can I use whole wheat tortillas instead of flour?

You can, but whole wheat tortillas don't crisp up the same way as white flour ones. They'll still taste good, just with a softer, less crunchy exterior.

Why is my quesadilla burnt outside but cold inside?

The heat was too high for too long after the quesadilla hit the pan. Start with a hot buttered pan, then drop to medium-low right away so the middle warms up before the outside browns.