To celebrate PA Beef Month this May, we’ve teamed up with the Pennsylvania Beef Council to bring you some great stories and content about this important agricultural product in our state!
Quesadillas are the secret weapon of home cooks: so easy to pull together for lunch or dinner, beloved by everyone (even picky eaters!), and tasty no matter what cheeses, veggies or proteins you have on hand. But quesadillas are even better when you plan ahead and stock up on Pennsylvania steak to make this wildly delicious steak-and-cheddar version. Fire up the grill and get cooking!
Pennsylvania Steak-and-Cheese Quesadilla
|Prep Time||Cook Time||Total Time|
|10 min||30 min||40 min|
- 1 tablespoon olive oil, plus more for brushing grates
- 1 pound New York strip steak, flank steak or sirloin steak
- Salt and pepper, to taste
- 2 each red and green bell peppers, seeded, cut into wedges
- 4 (10-inch) flour tortillas
- 1 cup shredded pepper Jack cheese, or shredded cheddar cheese
- 3 plum tomatoes, seeded and chopped
- 3/4 cup sour cream, for serving
- Heat grill or grill pan over medium-high heat and brush grates with oil. Pat steak dry with paper towel. Season with salt and pepper. Grill steak for 2-5 minutes per side, until meat thermometer reads 145°F for medium-rare, 160°F for medium, or to desired taste. Allow steak to rest for 5 minutes before cutting to 1/4-inch slices.
- Meanwhile, grill peppers, turning occasionally, until tender and lightly charred, about 3-5 minutes. Cut into 1/4-inch slices.
- Lay tortillas on a clean work surface. Sprinkle a few tablespoons of cheese on one half of the tortilla. Top cheese with grilled peppers, steak, tomatoes, and a final layer of cheese. Fold the other half of the tortilla over to use as a top.
- Heat oil in a large skillet over medium heat. Working in batches, lay prepared tortilla in the hot skillet and cook 1-2 minutes on each side, until golden-brown. Repeat with remaining prepared tortilla. Slice and serve with sour cream.
- Recipe and photo: Dish Works