Sarasota's Steakhouse Quesadillas
February 25, 2014
Categories: Steak, Appetizers, 5-Minute Prep Fathers Day, Game/Sports Day, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Beef Dinner, more
"This is one of my favorite quesadillas. Perfect for lunch or dinner - also, great for a game night or party appetizers. I also make my own steak sauce; but you could easily use something similar to an A-1 Steak Sauce, or your favorite brand. These would be delicious along side of bowl of creamy tomato soup and side salad."
- Serving Size: 1 (607.6 g)
- Calories 1528.7
- Total Fat - 102.2 g
- Saturated Fat - 58.3 g
- Cholesterol - 304.4 mg
- Sodium - 3532.8 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 1.7 g
- Sugars - 5.7 g
- Protein - 132.2 g
- Calcium - 4117.6 mg
- Iron - 1.9 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Steak ... First, I really prefer to cook the steak whole; then, let it rest and slice. You get a much better result with this.
Let the steak come to room temperature, and season liberally with salt and pepper on both sides. Bring a grill pan or saute pan to high heat, and add olive oil to lightly coat the pan. Fry the steak on the first side until you get a nice deep dark brown crust; flip, and continue to fry until you get the doneness you prefer. I like a nice medium rare steak (125 degrees) - actually, I remove it a minute before; as it will continue to cook after it is removed from the heat. A cast iron pan, inside or outside grill work great for this. But, use what you have. Then, transfer to a platter and cover with foil for 5-10 minutes, to let it rest before slicing. Once it has rested cut in to thin slices.
Potato, Mushrooms, and Onions ... Potato - I prefer not to saute; I don't want them to break apart. I slice them very thin - I actually use a mandolin; but, they can be cut by hand in very thin slices. Add to a saute pan with a bit of water (2-3 tablespoons), and simmer on medium heat until tender. They can also be done in the microwave, which I prefer. Add them to a microwave dish, with a couple of tablespoons, and cover with plastic wrap. They only take 2-3 minutes on high heat. You want them soft and tender, not falling apart. Either way, simply drain, and transfer to a plate to cool.
Mushrooms and Onions ... In the same pan you cooked the steak in, wipe or pour out any excess grease if any; then, add the olive oil and butter, and bring to medium high heat. Add the mushrooms and onions and saute until tender. Once they are tender, season with salt and pepper. They should only take about 5 minutes.
Quesadillas ... First, the tortillas can be stiff; and if you try to fold them, they will break. Wrap them in a paper towel, and microwave them for 10 seconds on medium heat. Flip, and microwave another 10 seconds. They should be warm NOT hot, and plyable.
Lightly brush the steak sauce on the entire quesadilla. Top with 2 slices of cheese on one side; and, then 4 potato slices, steak slices, mushrooms and onions, and 2 more cheese slices. Fold over, to make a half moon.
Grill ... These can be made on an outdoor grill, inside grill pan, or saute pan. Always make sure to oil your grill, grill or saute pan; and, bring to medium - medium high heat. Cook the quesadilla on the first side, pressing down a bit when you first start to cook, until it is golden brown. Flip once, then cook on the second side until golden brown; and, the cheese is melted. About 3-4 minutes per side. Again, how you cook your quesadilla can alter the cooking times.
Serve ... Remove from the heat, and let them rest a minute - don't try to cut them immediately. Then, then cut into 3 wedges. Garnish with a dollop of sour cream and chives on the top. Serve with a classic iceberg wedge salad and maybe a cup of creamy tomato soup for a delicious dinner. Great to serve as appetizers as well. These are fantastic cut in smaller wedges and served at parties. ENJOY!
No special items needed.