Philly Cheesesteak Quesadilla

(Recipe created by the students of Volusia Co.)


Tender sliced philly beef folded into a whole grain tortilla with a spicy chipotle mayo, roasted veggies and two kinds of cheese.




30 oz.AdvancePierre™ Philly Beef Steak, #10000097870
5 oz.Mozzarella Cheese, shredded 
5 oz.Provolone Cheese, shredded
1 CupSmall White Onion, diced 
1 CupGreen Bell Pepper, diced
½ CupMushrooms, diced
10 Tortillas 12” Tortilla Wrap


Chipotle Mayo

2 ¼ Cups Mayonnaise, Light 
1 ½ tsp Dried Chipotle Powder 
2 tsp. Garlic Powder 
1 Tbsp. Lemon Juice 
½ tsp Salt 
½ tsp. Pepper 
  1. Thaw Philly Beef overnight
  2. In a mixing bowl, thoroughly combine Mayo, Chipotle Powder, Garlic Powder, Lemon Juice, Salt and Pepper.  Cover and store in refrigerator until ready to build quesadillas.  (Can make the day before)
  3. In a hotel pan, heat the thawed Philly Beef at 350°F for 10-12 min.  Hold in warmer until ready to build quesadillas
  4. Place diced peppers, onions, and mushrooms on a sheet tray, lightly spay with cooking oil and roast at 400°F for 10-12 min. (until tender and darkened). 
  5. Hold Veggies in warmer until ready to build quesadillas


To Build Quesadillas:

  1. Lay tortilla flat and cut a single line halfway down the tortilla – don’t cut past the center point of the tortilla
  2. Starting on the right of your cut, leave ¼ of the tortilla empty.  On the next ¼ of the tortilla, spread Chipotle Mayo
  3. Top the chipotle Mayo with a 3oz. serving of Philly Beef
  4. Top the Philly Beef with 0.5 oz. of mozzarella cheese
  5. In the next quarter add ¼ cup of roasted Vegetables and top with 0.5 oz. of Provolone Cheese
  6. Starting on the left side of the cut, fold the tortilla down over the veggies and cheese, then fold that over on top of the beef and cheese.  Finally, fold over the last quarter of the tortilla.  This will be in a triangle shape.
  7. Place in oven at 350°F until cheese is melted and tortilla is browned (about 5 min.)

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