Philly Cheesesteak Quesadilla
Small, diced steak is cooked with chopped red pepper, onion, mushroom, garlic, black pepper, and Dijon mustard. The steak is then stacked on a tortilla that’s been smothered with CHEF-MATE® ¡Que Bueno! White Queso Sauce, topped with provolone cheese and cooked on a flattop.
Ingredients
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FILLING:
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Oil, neutral 2-- Tbsp
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Steak, top round, small diced -- 1 lb
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Bell pepper, red, small diced -- 1 ea
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Bell pepper, green, small diced -- 1 ea
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Onion, yellow, small diced -- ½ ea
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Mushrooms, button, sliced -- 1 cup
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Garlic, fresh, minced -- 2 cloves
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Salt -- to taste
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Pepper -- to taste
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ASSEMBLY:
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Flour tortillas, 10 inch -- 5 ea
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Chef-mate Que Bueno White Queso -- 2 ½ cups
Preparation
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1For the filling: In a large skillet, heat oil. Once hot, add the steak and cooked until browned, about 7 minutes. Remove from pan with a slotted spoon and place in a medium bowl. Set aside.
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2In the same pan, cook onion and bell pepper until tender, 5-7 minutes. Add in garlic and cook until fragrant, about 1 minute. Transfer into the bowl with the steak. Mix to combine. Season to taste with salt and pepper.
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3For the assembly: In each of 5 tortillas, spread 4 ounces of white queso on half the tortilla. Top with 4 ounces of steak filling and fold tortilla over, forming a half moon.
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4Cook quesadillas on a flattop or in a skillet over medium-high heat, adding oil as necessary. Quesadillas are done when the outside is golden brown and the insides are hot.
Components
