Being the Sous Chef in our house doesn’t mean what it means in a restaurant setting. Here at home, I’m the Chef’s assistant. I stir, I plate, I taste test and outside the kitchen I style and shoot. Unlike the traditional Sous Chef, it’s not often that I step in for the Chef and command the kitchen. The only time that actually happens is when I slice open a few limes, mix the guac and grab the spatula. Moments like this only mean one thing: it’s time for quesadillas, and today we’re sharing the recipe for our Tipsy Philly Cheese Steak Quesadilla’s courtesy of me, the Sous Chef.
In addition to wine soaked onions, mushrooms and green bell peppers, what makes this quesadilla ultra ooey is the Gunn’s Hill Tipsy Cheese provided by Dairy Farmers of Canada. Its edible rind soaked in Palatine Hills Cabernet Merlot, slices of grilled sirloin steak and drunk veggies is what makes these the ultimate dinner dish. But what makes my quesadillas different from the rest is all in the assembly and a heavy hand on the skillet.
Tipsy Philly Cheese Steak Quesadillas
PREP TIME | 15 Minutes
COOK TIME | 30 Minutes
INGREDIENTS | Makes 6 Servings
- 1 block of Tipsy Cheese, grated
- 1 lb sirloin steak
- ½ lb mushrooms, sliced
- 2 green peppers, sliced
- 1 large red onion, sliced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ cup red wine, divided
- 2 tbsp olive oil
- 8 large tortillas
- ½ cup sour cream or yogurt
- ½ cup guacamole
No. 1 | Preheat your bbq or grill pan to medium-high heat. Pat your steak dry and season all sides liberally with salt and pepper. Grill the steak on both sides to medium rare, and allow to rest until ready to assemble quesadillas.
No. 2 | Slice your mushrooms, peppers, and onions and place in separate bowls.
No. 3 | Preheat a cast iron skillet to medium-high heat. In a small bowl, mix together the chili powder, cumin, paprika, cayenne pepper, salt and ¼ cup of red wine. Pour the olive oil into the pan. Once it starts to smoke add the spice mixture and cook for 30-40 seconds stirring constantly.
No. 4 | Add the mushrooms and cook for 2 minutes, until they start to sweat. Next add the peppers and onions and cook for 3-4 minutes, stirring often. Add the remainder of the red wine and any juices from the resting steak. Cook until the wine is evaporated. Remove from heat and place in a bowl. Wipe the pan with a paper towel.
No. 5 | Slice the steak into thin strips against the grain. To assemble the quesadillas, spread about 3-4 tbsp of cheese on half of the tortilla, top with the vegetable mixture and a few slices of the steak, then cover with additional cheese. Repeat for each of the quesadillas.
Tip: Topping the quesadillas only on one side then folding it over results in a cleaner flip on the frying pan. Plus, when cut into thirds, it ensures 2 of the 3 pieces have that clean folded over crust perfect for dipping in sour cream or guac.
No. 6 | Reheat the same skillet you used to cook the vegetables on medium high heat. Add a tablespoon of olive oil and cook 1-2 quesadillas for about 2 minutes or until golden brown. This is where the heavy hand comes in. Using your spatula, press the quesadilla down to compress. This will allow the bottom half to cook quicker, release a bit of the steak and veggie juice and allow the cheese to ooze out, getting crispy around the edges. Once brown, flip and cook for an additional 2 minutes. Repeat with each quesadilla.
No. 7 | Cut the quesadillas into thirds and serve with sour cream and guacamole.
Bon appetit xo
Chef Sous Chef
Ready to eat this Tipsy Philly Cheese Steak Quesadillas? Get the full printable version of this recipe below.