Philly Cheese-steak Quesadillas

I live in the land of cheese-steaks, but I never attempt to make them at home since you can get one at any local pizzeria.  But whenever we get chipped steak from the farm I love to make cheese-steak inspired recipes, like these Quesadillas.  You could just as easily use sliced steak, shredded chicken, or emit the meat altogether and keep the veggies.


1 lb chipped steak

1/2 cup steak sauce

Hot sauce of your choice

Salt and Pepper

1 tablespoon olive olive

1 large onion, sliced

1 large green pepper, sliced

6-8 flour tortillas

8 oz shredded Monterrey Jack (or you could use Pepper Jack for some extra spice)

Cooking spray


  1. Marinate your chipped steak in steak sauce with a few dashes of hot sauce for a few hours
  2. Preheat your oven to 400
  3. Heat a non-stick skillet over medium high heat;  season your marinated steak with salt and pepper and add to the pan.  Cook until each side is seared, about 2-3 minutes per side.  Remove from the pan and reserve on a plate.
  4. Wipe out the pan and heat olive oil over medium high heat;  add sliced onions and peppers and season with salt and pepper.  Cook until the onions become translucent and the peppers are soft (about 7 – 10 minutes)

5. Assemble your quesadillas by topping one side with shredded cheese, onions and peppers mixture, cooked steak, and a few dashes of hot sauce if you want some extra heat.  Fold in half and place on a baking sheet.  Give each a light spray of Cooking spray

6. Heat in the oven until the cheese is melted and the tops start to lightly brown, about 10 -15 minutes.  Serve with a side of sour cream and more hot sauce