Meal Kit
Philly Cheesesteak Quesadillas
with crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
- 6 Small Flour Tortillas
- 4 oz. Shredded Mozzarella
- 2 oz. Light Sour Cream
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Garlic Pepper
- ½ tsp. Steak Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories770
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Carbohydrates55g
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Net Carbs54g
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Fat39g
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Protein49g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with steak seasoning.
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2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and pepper and onion mix to hot pan. Stir occasionally until vegetables are tender and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add demi-glace, 1/4 cup water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir often until water has almost completely evaporated, 3-5 minutes.Remove from burner. Transfer filling to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While filling cooks, continue recipe. -
3 Make the Crema
In a mixing bowl, combine sour cream and garlic pepper. Set aside.
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4 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Divide half the cheese evenly among tortillas, then top with filling and remaining cheese.Fold tortillas over filling and press gently to adhere. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium-low heat and add 1 tsp. olive oil.
Working in batches, place 2-3 quesadillas in hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.Plate dish as pictured on front of card, slicing quesadillas, if desired. Serve crema on the side for dipping. Bon appétit!
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