I live in the land of cheese-steaks, but I never attempt to make them at home since you can get one at any local pizzeria. But whenever we get chipped steak from the farm I love to make cheese-steak inspired recipes, like these Quesadillas. You could just as easily use sliced steak, shredded chicken, or emit the meat altogether and keep the veggies.
1 lb chipped steak
1/2 cup steak sauce
Hot sauce of your choice
Salt and Pepper
1 tablespoon olive olive
1 large onion, sliced
1 large green pepper, sliced
6-8 flour tortillas
8 oz shredded Monterrey Jack (or you could use Pepper Jack for some extra spice)
- Marinate your chipped steak in steak sauce with a few dashes of hot sauce for a few hours
- Preheat your oven to 400
- Heat a non-stick skillet over medium high heat; season your marinated steak with salt and pepper and add to the pan. Cook until each side is seared, about 2-3 minutes per side. Remove from the pan and reserve on a plate.
- Wipe out the pan and heat olive oil over medium high heat; add sliced onions and peppers and season with salt and pepper. Cook until the onions become translucent and the peppers are soft (about 7 – 10 minutes)
5. Assemble your quesadillas by topping one side with shredded cheese, onions and peppers mixture, cooked steak, and a few dashes of hot sauce if you want some extra heat. Fold in half and place on a baking sheet. Give each a light spray of Cooking spray
6. Heat in the oven until the cheese is melted and the tops start to lightly brown, about 10 -15 minutes. Serve with a side of sour cream and more hot sauce