PIONEER WOMAN PHILLY CHEESE STEAK RECIPES

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CHEESESTEAK QUESADILLAS - THE PIONEER WOMAN – RECIPES ...



Cheesesteak Quesadillas - The Pioneer Woman – Recipes ... image

Quesadillas are one of those foods that are so easy to make, yet so easy to get wrong.

Provided by Erica Kastner

Categories     appetizers    main dish

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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 avocado 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—I like mine at about 135ºF, which is medium-rare. 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. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 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, peppers, and steak, in that order. Put another tortilla on top. Meanwhile, heat the now-clean cast iron skillet over high heat. 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 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes. Repeat with remaining ingredients. Serve hot.

MUSHROOM CHEESESTEAK SANDWICHES RECIPE | REE DRUMMOND ...



Mushroom Cheesesteak Sandwiches Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 sandwiches

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced 
1 pound portobello mushrooms, sliced 
8 ounces cremini mushrooms, sliced 
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped 
Kosher salt 
1 teaspoon Montreal steak seasoning 
Few dashes Worcestershire sauce 
2 sprigs fresh thyme 
1 yellow onion, sliced 
1 green bell pepper, sliced 
1 red bell pepper, sliced 
1/2 teaspoon black pepper 
1/4 teaspoon cayenne pepper 
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved 
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
  • Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
  • Preheat the broiler.
  • Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
  • To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
  • To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

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