Meal Kit
Philly-Style Cheesesteak Quesadillas
with crema and green onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Is a quesadilla a sandwich? We decided to enjoy the best of both worlds.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
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4 oz. Shredded Mozzarella
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2 oz. Sour Cream
- 2 Green Onions
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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) GqnE8mPW
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Calories790
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Carbohydrates55g
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Net Carbs53g
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Fat42g
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Protein49g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using chicken breasts, pat dry, and on a clean cutting board, cut into 1” dice. Season with steak seasoning. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, season with steak seasoning. Follow same instructions as steak strips in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until browned and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with steak seasoning. -
2 Cook the Steak Strips and Vegetables
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 and stir occasionally until vegetables are tender and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add demi-glace, white portions of green onions, 1/4 cup water, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir often until liquid has evaporated, 3-5 minutes.Remove from burner.Transfer steak mixture to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While steak mixture cooks, continue recipe. -
3 Make the Crema
In a mixing bowl, thoroughly combine sour cream and garlic pepper. Set aside.
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4 Assemble the Quesadillas
Place tortillas on a clean work surface.
Divide half the cheese evenly among tortillas, then top with steak mixture and remaining cheese.Fold tortilla over filling and press gently to adhere. Repeat with remaining tortillas. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook steak mixture 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.
Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary.Remove from burner.Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with crema and green portions of green onions. Bon appétit!
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