Cheesesteak Quesadilla


  • 8 Mission® Super Soft Flour Tortillas
  • 1 Strip steak (about ½ lb.)
  • ½ tsp. Salt
  • ¼ tsp. Black pepper
  • 2 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
  • 4 oz. Provolone cheese, shredded


Sprinkle steak with salt and pepper. Heat a medium, heavy skillet over medium-high until hot. Cook steak, turning once, until browned on both sides but still pink inside, 2-3 minutes per side. Transfer to a cutting board and set aside.

In same skillet, heat 1 tbsp. oil over medium. Add red and yellow bell peppers, onions, and cook, stirring until softened, 6-8 minutes. Add mushrooms and cook until softened, about 3 minutes more. Set aside.

Lay 4 tortillas on a flat surface, and divide steak and vegetables between them. Top with cheese and remaining tortillas.

In a large nonstick skillet heat remaining 1 tbsp. oil over medium. Cook 1 quesadilla at a time, flipping once, until golden brown on both sides, about 3 minutes per side.

Makes 4 to 6 servings
Prep time: 30 minutes

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