Cheesesteak Quesadillas Recipe
Cheesesteak quesadillas. Need we say more? The classic Philly cheesesteak just got upgraded with a crisp tortilla stuffed full of melted provolone, sautéed mushrooms, fresh peppers, seared juicy steak, and a not-so-secret ingredient of fresh avocados. That's what we call a slam dunk.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
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8
Mission Burrito Flour Tortillas -
1
Strip steak (about ½ pound) -
½
tsp. Salt -
¼
tsp. Black pepper -
3
tbsp. Vegetable oil, divided -
1
Red bell pepper, thinly sliced -
1
Yellow bell pepper, thinly sliced -
1
Medium onion, thinly sliced -
4
oz. Mushrooms, thinly sliced -
2
Avocados, halved, pitted, peeled and sliced -
4
oz. Provolone cheese, shredded
INSTRUCTIONS
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Step 1
Season steak with salt and pepper. Heat 1 tbsp. oil in a medium, heavy skillet over medium-high until hot. Cook steak, turning once, until browned on both sides but still pink inside, about 2-3 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Thinly slice and set aside.
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Step 2
In same skillet, heat 1 tbsp. oil over medium heat. Cook red bell peppers, yellow bell peppers and onions, stirring, for 6 to 8 minutes or until soft. Add mushrooms and cook until softened, about 3 minutes more. Set aside.
-
Step 3
Lay 4 tortillas on a flat surface and divide steak and vegetables between them. Top with avocado slices and cheese. Cap with remaining tortillas.
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Step 4
In a large non-stick skillet heat remaining 1 tbsp. oil over medium heat. Cook 1 quesadilla at a time, flipping once, until golden brown on both sides, about 3 minutes per side.