Cheese Steak Quesadillas


°2 original POM® tortillas (10″ in.)

°1 C. (15 mL) olive oil

°1/2 onion, sliced

°1/2 red bell pepper, sliced

°4 white mushrooms, sliced

°1 clove garlic, minced

°1/4 tsp. 1/2 tsp (1 mL) salt and pepper, each

°6 slices of provolone cheese

°4 slices of roast beef

°2 tbsp. parmesan cheese

°1/2 cup (125 mL) tomato sauce

°2 tbsp. 1/2 tsp (10 mL) Sriracha hot sauce


Heat oil in large skillet over medium-high heat; sauté onion, bell pepper, mushrooms, garlic, salt and pepper for 5 to 8 minutes or until vegetables are tender.

Place 2 slices of provolone cheese on half of each tortilla; Divide roast beef, mushroom mixture and Parmesan cheese over tortillas.

Top with remaining provolone cheese slices; fold tortilla over to enclose filling.

Preheat panini press according to manufacturer’s directions.

Cook the quesadillas for 2 to 3 minutes or until the cheese is melted.

Cut into wedges.Meanwhile, combine tomato sauce and hot sauce and heat over low heat until simmering.

Serve the quesadillas with the sauce.

Enjoy !

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