Avocados From Mexico

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
10
 minutes
Cook Time
30
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 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


  • 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.

  • 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.

  • 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.

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