Cheese Steak Quesadillas (Print Version)
# Ingredients:
01 -
1 lb beef sirloin steak, thinly sliced
02 -
1 bell pepper, sliced
03 -
1 onion, sliced
04 -
2 teaspoons Lawry’s Seasoned Salt, divided
05 -
1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
06 -
1 teaspoon black pepper, divided
07 -
16 slices provolone cheese
08 -
4 large flour tortillas
09 -
Canola oil
10 -
Non-stick cooking spray
# Instructions:
01 -
Combine the sliced steak, 1 teaspoon seasoned salt, steak seasoning, and 1/2 teaspoon pepper in a resealable ziplock bag. Mix until the steak is evenly coated with seasoning. Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Sear the steak in batches for 1-2 minutes per side, depending on desired doneness. Avoid overcrowding the pan. Add 1 tablespoon of oil if the pan becomes dry. Remove seared steak from the skillet.
02 -
In the same skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion and bell pepper. Sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Saute the vegetables for approximately 5 minutes, stirring frequently, until tender.
03 -
Heat a large skillet or griddle over medium-high heat and spray with non-stick cooking spray. Place a flour tortilla on the pan. Lay 4 slices of provolone cheese evenly over the tortilla. On one side of the tortilla, add the cooked steak. On the opposite side, add the sauteed onions and peppers. Once the cheese has melted, fold the tortilla in half. Remove from the skillet and cut into 4 wedges. Serve immediately.