Philly Cheese Steak Quesadilla

STEAK: Slice steak in thin strips, place in bowl, add seasonings and drizzle with olive oil; set aside.

NOTE: Meat will slice quicker and easier if partially frozen.

I used a cast iron griddle to grill steak. A heavy skillet should work just as well.

Heat griddle or skillet over medium high heat. Add meat in batches; cook for about 45 seconds or until meat is just browned. Turn once during grilling process to brown on both sides. Remove from griddle and add to gravy mixture; cook for 15 to 20 minutes in gravy.

GRAVY SAUCE: Bring broth to a boil over a medium heat.

In a microwave safe bowl, melt butter in microwave. Start with 30 seconds on high, then zap another 15 seconds if not melted.

Whisk flour into melted butter; pour into boiling broth. Salt and pepper to taste if desired. Whisk until creamy; reduce heat. Add meat and cook for an additional 15 to 20 minutes. NOTE: you want most of the liquid to cook out so that you have a very thick gravy.

VEGGIES: Add olive oil to large skillet. Add onions, peppers and mushroom and saute over medium heat until tender. Salt and pepper to taste.

CHEESE SAUCE: Add butter to sauce pan; melt butter over medium heat. Once butter foams add flour and whisk to make a paste.

Heat milk and cream in microwave until warm; gradually add to butter and flour mixture. Bring mixture to a boil and whisk until thickened.

Add cheese and ground pepper; stir until cheese has completely melted. Reduce heat to "warm" until ready to use.

Grill flour tortilla's over meduim heat in a skillet or griddle sprayed with PAM until they start browning. Will need to lift with spatula to check them.

To assemble, place meat mixture on the bottom tortilla, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers; top with 2nd tortilla.