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Philly cheesesteak pasta takes the combination that made the cheesesteak famous — thinly sliced beef, sautéed peppers and onions, provolone — and puts it in a pasta bowl instead of a hoagie roll. The result is all the flavor of the sandwich without the bread, in twenty minutes, with one pan and a pasta pot….
A Korean BBQ quesadilla is the kind of recipe that sounds like a food truck experiment and turns out to be one of the better things to come out of your kitchen this year. Thinly sliced beef marinated in Korean BBQ sauce, seared at high heat until the edges caramelize and char, folded into a…
Traditional birria-style beef tacos are a project. Chuck roast braised for three to four hours in a chile-heavy consommé, shredded, stuffed into corn tortillas that have been dipped in the cooking fat and fried until the outside is crispy and the cheese inside is fully molten. The result is one of the best things you…
A smash burger quesadilla is exactly what it sounds like and better than you’re imagining. Raw ground beef pressed directly onto a flour tortilla, cooked beef-side down in a hot pan until the meat is charred and the tortilla is crisping, folded over melted American cheese, then finished with special sauce, shredded lettuce, diced onion,…
Ground beef quesadillas are one of those things you grew up eating — either at Taco Bell or at someone’s kitchen counter at 9pm — and somehow never thought to make at home. Which is a shame, because the homemade version takes 25 minutes, costs a fraction of what you’d spend going out, and produces…
A Philly cheesesteak quesadilla is not a particularly subtle idea, but it is a genuinely good one. You take the two things that make a cheesesteak worth eating — the thinly shaved beef and the obscene amount of melted cheese — and put them in a format that’s faster to make, easier to eat, and…
A steak and caramelized onion quesadilla recipe with caramelized onions sounds like it should be a twenty-minute weeknight dinner. Most of it is. The steak takes ten minutes. Building and toasting the quesadillas takes ten minutes. The caramelized onions take twenty-five minutes, and that number is not negotiable, and understanding why changes how you cook…
Okay, full disclosure upfront: this is listed in the No Cooking Required category, and technically that’s true — you’re not cooking anything tonight. But the steak had to come from somewhere. The honest version of this recipe is that it exists because you cooked steak last night and now you have leftovers. And if that’s…
Beef and vegetable soup is one of those recipes that almost everybody’s made a bad version of without knowing it. The broth tasted flat. The beef was tough. The vegetables were either mushy or underdone. The whole thing looked like the canned version and tasted about the same. Here’s what went wrong: the beef didn’t…
The smash burger recipe is not complicated. It’s a two-ounce ball of cold 80/20 ground beef pressed flat on a screaming hot cast iron pan, seasoned, flipped once, and finished with a slice of American cheese that melts in the thirty seconds it takes the second side to cook. Start to finish, you’re looking at…