Philly Quesadilla

Philly Quesadilla

Servings: 12

Ingredients and Directions


  1. Grill peppers, onions and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm.

  2. Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.

  3. Blend eggs, salt and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm.

  4. For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on Panini press until cheese is melted. Cut in half to serve. Serve immediately.

    Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

    *If using frozen or liquid whole egg product.


  • 2 tbsp. olive oil
  • 12 oz. (2 cups) red bell pepper, thinly sliced
  • 12 oz. (2 cups) onion, thin sliced
  • 2 tbsp. garlic, minced
  • 1 tbsp. basil, dried
  • Salt and pepper, to taste
  • 1 lb., 14 oz. Philly steak slices (12, 2.5 oz. slices) frozen
  • 2 lb., 10 oz.* (24 large) eggs
  • 2 tsp. salt
  • 1 1/2 tsp. lemon-pepper blend
  • 24 (0.75 oz. ea.) provolone cheese slices
  • 12 flour tortillas (8- to 9-in. size)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.