Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. The flavors of a Philly cheesesteak sandwich in a gloriously crispy quesadilla! From Erica Kastner california cheesesteak Buttered Side Up.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Set a large cast iron skillet over high heat. Pat steaks dry with a paper towel and season well on both sides with salt and pepper. Add 2 tablespoons avocado oil to the pan and allow to get hot.
Carefully add the steaks to the hot pan—they should sizzle furiously! Cook until nicely browned on the underside, about 3 minutes. Add 2 tablespoons of butter and allow to melt. Baste the hot butter on top of the steak with a spoon. Cook to desired doneness—I like mine at about 135ºF, which is medium-rare.
Remove to a plate, cover with another plate, and allow to rest for at least 10 minutes. Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. Add remaining tablespoon of avocado oil. Add onions and cook until starting to get tender, about 5 minutes.