PIONEER WOMAN PHILLY CHEESESTEAK RECIPES

Steps:

• First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside. Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside. Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes. To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!Options: * Spread spicy mustard on the rolls before building the sandwiches* Mix horseradish with mayo and spread it on the rolls before building the sandwiches* Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.* Add prepared horseradish to the cheese sauce.

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.