Prep time: 5 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 20 M
There is nothing like a perfectly cooked ribeye steak. A good steak rarely needs anything but salt and pepper to make it taste great, but there are plenty of additional ingredients meant to enhance a ribeye. Adding lots of melty cheese and sauteed vegetables is a good start.This steak is transformed into Steak and Poblano Pepper Quesadillas, which are super flavorful from chihuahua cheese, roasted peppers and onions, and marinated ribeye. The marinade starts with orange juice, Worcestershire, cumin, lime juice, and chipotle peppers in adobo sauce. The marinade penetrates the steak, leading to a juicy and seasoned steak that pairs perfectly with the poblano peppers. Serve with sour cream and salsa verde for the perfect meal.
For the Ribeye:
1/2 cup orange juice
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 cloves garlic, minced
Juice of 1 lime
1 chipotle pepper in adobo sauce, chopped
1/2 cup olive oil, plus more for frying
1 teaspoon kosher salt
Freshly ground black pepper
2 ribeye steaks, 16-oz. each
For the Peppers and Onions:
3 large poblano peppers, sliced
1 Vidalia onion, sliced
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste
1 tablespoon minced cilantro
For the Quesadillas:
4 cups grated chihuahua cheese
12 flour tortillas
1 cup pico de gallo
4 tablespoons butter, for cooking the quesadillas
Salsa verde, for serving
Sour cream, for serving
Begin with marinating the ribeye. To a gallon-sized ziptop bag, add the orange juice, Worcestershire, cumin, garlic, lime juice, chipotle pepper, olive oil, salt, and pepper. Toss to combine the marinade. Add the steaks and toss them around in the sauce. Refrigerate for 1-2 hours.
When ready to cook, saute the peppers and onions. Slice the poblano and onion slices in similar sizes and add the olive oil and butter to a skillet. Turn the heat to medium and allow the oil and butter to heat. Add the peppers and onions to the pan and saute, stirring frequently, for 8-10 minutes until browned and soft. Season to taste with salt and pepper. After 10 minutes, shut off the heat and mix in the cilantro.
To make the steaks, heat a skillet over medium-high heat with 2 tablespoons of olive oil. Once the pan is hot, add the steaks and sear for 5-6 minutes per side for medium-rare. Remove from the pan and allow the meat to rest before slicing thinly against the grain.
Next, build the quesadillas. Lay the tortillas out and add enough cheese to cover the bottom half. Top with peppers and onions, slices of steak, and a spoonful of pico de gallo. Top with a little more cheese to keep the quesadilla close and close with another flour tortilla.
Heat the skillet from earlier with 4 tablespoons of butter over medium-low heat. Cook each quesadilla for 4-5 minutes per side to melt the cheese. Remove from the heat and cut into 4 pieces. Serve hot with salsa verde and sour cream.