Cheesesteak Quesadilla

Cheesesteak for cheapskates

If you’re anything like me, you’re always on the lookout for quick, easy, and delicious recipes that you can whip up at any time of the day. And let me tell you, this Cheesesteak-style Quesadilla is a game-changer. With just a few simple ingredients, you can make a filling and satisfying meal in no time.

Let’s talk about the star of the show: the chuck roast. It’s a relatively cheap cut of meat, but when cooked correctly, it’s juicy, flavorful, and tender. The trick is to partially freeze the roast for about an hour before slicing it as thinly as possible. This will make it easier to cook and give it that signature cheesesteak texture. And the best part? You can use any leftover roast for sandwiches or salads.

Next up, the onions. They’re an essential component of any good cheesesteak, and this quesadilla is no exception. Sauteeing them until semi-translucent brings out their sweetness and adds a nice depth of flavor to the dish. Don’t skip this step, trust me. And if you’re feeling adventurous, you can use different types of onions, like red onions or shallots, for a different flavor profile.

Now, the cheese. I used shredded provolone because it melts beautifully and has a mild, nutty flavor that pairs well with the meat and onions. But you can use any cheese you like. Just make sure it’s something that melts well. Cheddar, Monterey Jack, or even pepper jack would all work great here. And if you’re feeling extra indulgent, you can add a sprinkle of Parmesan or Romano cheese for extra flavor.

The tortillas are the vessel that brings everything together. Flour tortillas work best here because they’re soft and pliable, making them easy to fold and flip. And if you’re feeling fancy, you can use flavored tortillas, like spinach or sun-dried tomato, to add a pop of color and flavor to the dish. Just make sure they’re not too thick, or they won’t crisp up properly.

Assembling the quesadilla is the fun part. Layer the cheese and meat & onion mixture between two tortillas, and then toast them in a skillet until crispy and golden brown. Don’t be afraid to smash it down with a spatula – that’s the secret to getting it nice and toasty. And if you’re feeding a crowd, you can make a big batch of the meat and onions ahead of time and assemble the quesadillas as needed.

Finally, cut the quesadilla into quarters and serve it up with your favorite salsa. I like to add a dollop of sour cream and some chopped cilantro on top for extra flavor. And if you’re feeling extra indulgent, you can serve it with a side of guacamole or queso dip. This Cheesesteak-style Quesadilla is the perfect meal for busy weeknights, lazy weekends, or anytime you’re craving something savory and satisfying. Give it a try – your taste buds will thank you!