Sorry, you need to enable JavaScript to visit this website.

Philly Cheesesteak Quesadilla

  • Preparation time
    15 min
  • Difficulty Easy
  • Number of servings

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.

  • Oil, neutral 2-- Tbsp
  • Steak, top round, small diced -- 1 lb
  • Bell pepper, red, small diced -- 1 ea
  • Bell pepper, green, small diced -- 1 ea
  • Onion, yellow, small diced -- ½ ea
  • Mushrooms, button, sliced -- 1 cup
  • Garlic, fresh, minced -- 2 cloves
  • Salt -- to taste
  • Pepper -- to taste
  • Flour tortillas, 10 inch -- 5 ea
  • Chef-mate Que Bueno White Queso -- 2 ½ cups
  • 1
    For 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.
  • 2
    In 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.
  • 3
    For 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.
  • 4
    Cook 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.