Philly Cheese Steak Quesadilla

2
Diane Atherton

By
@DeeDee2011

We found some beef steaks today labeled "Chicken Steak". We had never seen it before. The price was right so we decided to give it a try. I wanted Philly Cheese Steak Sammies but didn't have hoagie buns. Flour tortilla's worked great. You may need a fork and knife though.

This would be great on a hoagie too.

And if you have any leftover cheese sauce, save it for mac n cheese.

Hope you enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 2 lb
    steak, sliced thin (i used a chicken steak, it's beef, don't know where the name came from) lean sirloin will work or steak of your liking
  • 2 Tbsp
    olive oil
  • 1 to 2 tsp
    weber steak n chop seasoning (or steak seasoning of your choice)
  • ·
    salt and pepper to taste
  • ·
    flour tortillas
  • GRAVY SAUCE

  • 1 c
    beef broth (can use fresh beef stock or beef bouillon cubes)
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • ·
    salt and pepper to taste
  • VEGGIES

  • 1 large
    bell pepper, sliced
  • 1 large
    onion, sliced
  • 1
    (4-oz can) sliced mushrooms, drain well (can use fresh sliced)
  • 1 to 2 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • CHEESE SAUCE

  • 1 Tbsp
    butter
  • 1 Tbsp
    all purpose flour
  • 1 c
    milk
  • 1 c
    cream
  • 8 oz
    provolone cheese, shredded
  • 4 oz
    cheddar cheese, shredded (i used sharp)
  • pinch
    coarse ground pepper

How to Make Philly Cheese Steak Quesadilla

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. VEGGIES: Add olive oil to large skillet. Add onions, peppers and mushroom and saute over medium heat until tender. Salt and pepper to taste.
  5. CHEESE SAUCE: Add butter to sauce pan; melt butter over medium heat. Once butter foams add flour and whisk to make a paste.
  6. Heat milk and cream in microwave until warm; gradually add to butter and flour mixture. Bring mixture to a boil and whisk until thickened.
  7. Add cheese and ground pepper; stir until cheese has completely melted. Reduce heat to "warm" until ready to use.
  8. 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.
  9. 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.

Printable Recipe Card

About Philly Cheese Steak Quesadilla

Main Ingredient: Beef
Regional Style: American




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