These peanut butter banana quesadillas are a simple yet filling morning dish created from two traditional ingredients: peanut butter and banana. A glass of Moscato and a bowl of chocolate-covered fruit provide the ideal start to a quiet weekend day. Eat them with your hands, as we advise.
| Prep Time: | 20 mins |
| Cook Time: | 33 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup vegetable oil, divided
- 3 large white onions, sliced 1/4-inch thick
- ½ cup butter, room temperature
- 1 small shallot, minced
- 1 teaspoon white truffle oil
- 2 (14 ounce) Black Angus ribeye steaks
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
- Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
- Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
- Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
- Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
- The butter and steak preparation can be done while onions are cooking. I like the onions dark, but you can stop cooking them at any time. Adjust cooking time for well-done steaks.
- Reserve leftover pan juice for a nice sauce.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 13 g |
| Sodium | 166 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. Im just not usually a fan of two step processes
Lovely! Quick and easy.
Steak turned out perfectly, and the recipe was simple and delicious.
Awesome recipe! Wouldn’t change a thing!
Great decadent recipe that’s great for a special treat. I basically followed all the directions, except I added butter to the pan before putting it in the oven. Also, next time I’ll either drop the oven temp down or keep it in for less time since the steak was a bit too done. I served it with grilled corn and a summer arugula salad with strawberries, feta and honey balsamic dressing for a perfect dinner. I’m definitely going to use this recipe again!
I’ll admit I changed it up a bit but let me explain. All 3 elements are key but all 3 are cooked separately. I say the caramelized onions made the dish. Hubs said the truffle butter did. What we both agreed on was the steak. If at all possible grill it. We prefer that and that is what we did with this. We still got it a little over done but it was still tender as all get out. That is the beauty of ribeye. Regardless of how you prepare your steak, the combo of all 3 components is money. 5 stars all the way!