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Philly Quesadilla
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| 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) |
DIRECTIONS
- 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).
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