Philly Cheesesteak Quesadilla


  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.


  • 2 tbsp oil, neutral
  • 1 lb. steak, top round, small diced
  • 1 ea. pepper(s), red bell, small diced
  • 1 ea. pepper(s), green bell, diced
  • 1/2 ea. yellow onion, small diced
  • 1 cup button mushrooms, sliced
  • 2 garlic, clove(s), minced
  • salt, to taste
  • pepper, to taste
  • 5 ea. Flour tortillas, 10 in.
  • 2 1/2 cups Chef-mate® Que Bueno White Queso