Philly Quesadilla

Philly Quesadilla

Yield: 12 servings


  • 2 tbsp. olive oil
  • 12 oz. (2 cups) red bell pepper, thinly sliced
  • 12 oz. (2 cups) onion, thin sliced
  • 2 tbsp. garlic, minced
  • 1 tbsp. basil, dried
  • Salt and pepper, to taste 
  • 1 lb., 14 oz. Philly steak slices (12, 2.5 oz. slices) frozen
  • 2 lb., 10 oz.* eggs (24 large)
  • 2 tsp. salt
  • 1 1/2 tsp. lemon-pepper blend
  • 24 slices provolone cheese (0.75 oz. ea.)
  • 12 flour tortillas (8- to 9-in. size)

*If using frozen or liquid whole egg product.


  1. 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.
  2. Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
  3. 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.
  4. 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.

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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