Ingredients: |
Ingredients: 2 tbsp. olive oil, divided
1 small green pepper, thinly sliced
1 yellow onion, thinly sliced
¼ tsp. salt (more to taste)
⅛ tsp. freshly ground black pepper (more to taste)
¾ lb. ultra thin shaved steak
(2) 8.8 oz. pkgs. Stonefire Garlic Naan
1 c. cheese whiz OR ½ lb. of your favorite sliced cheese
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Directions: |
Directions:1. Heat a large sauté pan over medium-high heat. Add one tbsp. of olive oil and warm
for a minute before adding in the green pepper slices, yellow onions slices, salt, and
pepper. Cook, stirring occasionally, until the peppers and onions are softened and
slightly charred round the edges; about 10 minutes. Use a spatula to transfer the
peppers and onions into bowl and set them aside.
2. Return the sauté pan to medium-high heat. Add remaining olive oil and warm for a
few minutes. Add beef, season with salt and pepper, and cook for 2-3 minutes, or
until cooked to your liking. Remove from heat and using a slotted spoon transfer
steak to a large plate; set aside.
3. Assembly:
4. Spray a large sauté pan with non-stick cooking spray. Heat prepared pan over
medium heat. Once warm, place one naan, bubble side facing down, in the pan.
Top with a layer of cheese spread (or a few slices of cheese), an even layer of
shaved steak, and an even layer of the cooked green peppers and onions.
5. Place a second naan on top, gently press down and cook for 4 minutes before
carefully flipping it over and cooking for an additional 4 minutes on the other side.
Carefully transfer quesadilla to a cutting board. Repeat with remaining
ingredients.
6. Cut quesadillas into quarters and serve at once. I recommend serving them with
marinara sauce, ketchup or sour cream. |
This recipe for Loaded Philly Cheesesteak Quesadillas is from