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Philly Quesadilla

Yield: 12 servings

Olive oil - 2 Tbsp.
Red bell pepper, thin-sliced 12 oz. 2 cups
Onion, thin-sliced 12 oz. 2 cups
Garlic, minced - 2 Tbsp.
Basil, dried - 1 Tbsp.
Salt and pepper - To taste
Philly steak slices, frozen 1 lb. 14 oz. 12 portions
(2.5 oz. each)
Eggs, beaten 2 lb. 10 oz.* 24 large
Salt - 2 tsp.
Lemon-pepper blend - 1 1/2 tsp.
Provolone cheese, slices 1 lb. 2 oz. 24 slices
(.75 oz. each)
Flour tortillas - 12 (8 to 9 inch size)


  • 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.
  • Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
  • 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.
  • 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.
  • *If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).