19 Recipe Delicious Roasted Veggie & Balsamic Steak Quesadillas delicious & tasty!

There are many resources of info on cooking. Some information is geared in the direction of skilled cooks and also except the average person. It can be confusing to learn every one of the readily available information. Thankfully, this Roasted Veggie & Balsamic Steak Quesadillas recipe is easy to make and will certainly provide you some great pointers. They will help any person, also a beginner.

Roasted Veggie & Balsamic Steak Quesadillas

You can have Roasted Veggie & Balsamic Steak Quesadillas using 11 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Roasted Veggie & Balsamic Steak Quesadillas :

Prepare Steak (i.e. ribeye, sirloin, petite sirloin).

You need to prepare as needed Yellow squash.

Provide as needed Zucchini.

You need to prepare as needed Red Bell Pepper.

Prepare Mushrooms (sliced).

Use Red Onion (thinly sliced).

You need as needed Goat cheese.

You need as needed Tortillas (burrito size).

Prepare as needed Extra Virgin Olive Oil.

Provide as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :).

You need Balsamic Vinegar.

Short Tips:

If a recipe says to use a particular kind of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we can provide you with is to wait for a good sale at a kitchen shop, then get yourself a stainless-steel pan and a cast iron cooking pan. Additionally its smart idea to replace low cost nonstick pans every few years, as the coating can wear down over the years.

step by step :Roasted Veggie & Balsamic Steak Quesadillas

Take steaks out of fridge (to get to room temp for even cooking.). Coat each side of steak with a hefty pinch or two of salt & pepper. Drizzle each side with 1-2 tbsp of balsamic vinegar. Set aside. Preheat oven to 425*. Line two baking sheets with foil. Slice veggies into 1/2" thick slices/strips. Spread out evenly on baking sheets and drizzle olive oil over top. Sprinkle decent amount of salt & pepper over top. Toss veggies around to coat. Place both baking sheets in oven for 20min. Meanwhile get your pan very hot, med-high heat (I use a cast iron skillet till it's about smoking). Coat the resting steak with olive oil on each side and place in pan. Cook till desired doneness. Remove from pan to plate, tent with foil and let rest for 5-10 minutes. Slice into strips across the grain. In same pan, now on med-low, and add a small amount of butter. Lay tortilla in pan and on 1/2 of it layer some of the veggies, steak strips and goat cheese crumbles. Flip untouched side of t.

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