The classic Philadelphia cheesesteak sandwich consists of steak, golden onions, and peppers covered in a creamy cheese sauce on a soft bun. For this quesadilla version, I added spinach and made the cheese sauce with Oaxaca cheese. It was superb and very easy to make, and the colors were also very appealing.
Remember to cut the meat (skirt steak) in thin slices across the grain. That way, it will be more tender and easier to eat.
You may also be interested in another recipe I adapted from the recipe book Tradiciones Saludables: Healthy Meatloaf.
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Spinach Cheesesteak Quesadilla
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Mains
- Method: Stove
- Cuisine: Latin Fusion
Description
A great veggie steak quesadilla.
Ingredients
Units
- 1 onion
- 1 yellow pepper
- 2 cups baby spinach
- 400 grams or 1 pound Flank steak (fajita meat)
- ½ teaspoon salt
- 2 teaspoons oil
- ½ cup milk
- 1 tablespoon flour
- 1 cup melting cheese, I used grated Oaxaca
- 8 tortillas
- Pico de gallo, limes, avocado to serve
Instructions
- In a medium pan, cook the onion in 1 teaspoon oil over medium heat for 3-4 minutes. Stir occasionally. Add pepper and continue to cook for 4 more minutes. Season with ¼ teaspoon salt. Add spinach, mix, and reserve.
- In the same pan, heat 1 teaspoon oil and cook steak seasoned with ¼ teaspoon salt and pepper, over medium-high heat, 2-3 minutes per side. Reserve.
- In a small pot, stir milk and flour until dissolved. Cook over medium heat, always stirring until the mix thickens, 2 minutes. Turn off the heat and add the cheese, stir to form a thick sauce.
- Wipe the pan with a paper towel and put together the quesadillas, place a tortilla, distribute a layer of veggies, ¼ of the steak and ¼ of the cheese sauce. Cover with the other tortilla, cook over medium-low heat for 2 minutes, turn and cook for 2 more minutes until the tortillas have slightly browned. You can also use a comal or griddle to be more efficient.
- Serve immediately with pico de gallo, avocado and limes.
Notes
This was a sponsored recipe, Cheesesteak Quesadilla, by the Transamerica Center for Health Studies in 2017. All opinions are mine.
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