Hey Ghanastronomists! Hope you’re enjoying the summer with nommy eats!! Looking for some inspiration? I’ve got you covered. Quesadillas to the rescue! But not just any old kind. Steak-style quesadillas oozing with cheese and ALL the fixings. That’s right, we’re spicing it up over here like we always do 😉 This is the fourth installation of Ghanastronomy Originals, ghanastronomists!! If you have no idea what I’m talking about, you must be new here! WELCOME to the Ghanastronomy family ❤💛💚 Check out the previous installations below to catch up on all the fun!
As you know, ya gurl lives in the dairy state, aka WISCANSIN. So I just had to include this cheesy breakfast delicacy for all my fellow cheese-head Wisconsinites. With origins in Mexico, these “cheesy little things” aka quesadillas, are sure to please anyone with a passion for good eats😋 You’re welcome in advance 😘
Okay, enough blabbing. Let’s get to the good stuff! Ghanastronomy Originals presents, Steak-Style ‘Cheesy Little Thing’ Quesadillas!! UGH I’m already drooling…😆🤤
For (3-4) deliciously ‘cheesy little things,’ here’s what you’re gonna need:
- 1 Large flour Tortilla
- 3 oz Flank steak
- 2 Eggs
- 2 oz Grated cheddar cheese (or more if you’re a cheese-head)
- 1 cup White rice
- 1 1/2 cup water
- 1/2 cup Mushrooms
- 1/2 Medium orange bell pepper
- 1 Medium red onion, 1/2 diced, 1/2 sliced
- 4 Cloves of garlic, grated
- Pinch of salt
- Cayenne pepper and/or black pepper, for seasoning
- Garlic powder, for seasoning
- Onion flakes, for seasoning
- Dried rosemary, for seasoning
- Canola oil
- Sriracha (or your favorite hot sauce), to serve
- First, we’re going to make our garlic and onion rice! Heat up a small/medium saucepan, drizzle in some oil, and pop in about 2 cloves of garlic, grated. Throw in 1/2 of the red onion, diced. And finally, add the cup of white rice. Make sure the rice is fully coated in the oil before adding 1 1/2 cup of water to the pot.
- Cover the pot and let the rice cook on medium-low heat for about 15-20 minutes or until fully cooked. Make sure to keep an eye on the rice every now and then to make sure it’s cooking properly.
- Preheat your oven to 350 degrees Fahrenheit.
- While the rice is cooking, season each side of the steak with cayenne pepper and/or black pepper, garlic powder, onion flakes, rosemary, salt, the rest of the grated garlic, and a drizzle of canola oil. If you want the steak to fully capture the luscious flavors, I recommend marinating the meat overnight. Place the seasoned steak in a bowl, cover with cling film, pop it in the fridge, and you’re good to go.
- When the rice is fluffy and fully cooked, set aside and grab a small non-stick frying pan.
- Time to cook up the steak! Heat up your frying pan and add a generous amount of canola oil to the pan. Place the steak onto the pan and let fry for about 3-4 minutes on each side or until brown. To make sure the steak is fully cooked, we’ll finish it off in the oven.
- Grab a baking sheet and place the steak in the center. Meanwhile in separate bowl, toss the sliced bell peppers, onions, and mushrooms in a drizzle of oil, cayenne pepper and/or black pepper, garlic powder, onion flakes, rosemary, and a pinch of salt. Add the seasoned veggies adjacent to the steak on either side.
- After the oven has preheated, pop in the baking sheet to cook for about 5-8 minutes or until the steak has fully cooked and the veggies achieve a nice char. Remove from oven and carefully slice the steak into bite-sized strips.
- Next, grab a small bowl and crack in the eggs. Add black pepper, salt and whisk away! Grab a small frying pan, heat it up, drizzle in some oil, and add the whisked eggs to the pan. Lightly scramble the eggs and set aside.
- Now for our quesadilla assembly! Grab the tortilla begin piling the ingredients onto one half of the tortilla. Start with a generous sprinkling of cheese as the base. Next up, add the steak strips and the scrambled eggs. Apply another sprinkling of cheese, then add in the oven-roasted veggies. Add the garlic and onion rice layer. Finish it off with another cheese layer, fold over the other half of the tortilla onto the piled up side to seal.
- Heat up a clean, lightly oiled and small frying pan. Carefully place the folded tortilla onto the pan. Let the edges crisp up before flipping over the tortilla. When both sides achieve a nice, golden-brown exterior, your quesadilla is almost ready to be eaten!
- Last step is to cut the quesadilla into 3-4 triangles and you’re good to go! Serve with sriracha or your favorite hot sauce.
¡Buen Provecho Ghanastronomists!