Daphne Oz's Philly Cheesesteak Quesadillas
Try this flavorful dish!
Daphne Oz is a bestselling author and Emmy Award-winning cohost of ABC's "The Chew." Her new cookbook, "The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend," features healthy and delicious timesaving recipes. Try this recipe in your own kitchen!
This recipe is a nod to my Philly roots (Born and raised! For my first six months, anyway. . . . Go, Eagles!), and the technique works great for reimagining any leftover meat you might have around your house—rotisserie chicken, steak, pulled pork, tempeh (hehe), you name it!
Melt the butter in a medium skillet over medium heat with the oregano sprigs and 1/2 teaspoon of the salt. Swirl, then add the steak. Baste the meat with the butter and cook until it’s warmed through, then transfer it to a plate. Discard the oregano. To cook fresh steak, let it come to room temperature before adding it to the pan with the butter and oregano, then sear it to your desired doneness. Let rest 10 minutes, then slice into strips.
Wipe out the skillet and return it to medium-low heat, add 1 tablespoon of the olive oil, the onion, dried oregano, sugar, and the remaining 1/2 teaspoon salt and cook, stirring often, until the onion is deeply golden brown and caramelized, 20 to 30 minutes. (If you’re in a rush, increase the heat to medium, sweat the onions for 5 minutes and move along.) Stir the bell pepper into the skillet and cook until the peppers are soft, about 5 minutes. Transfer this mixture to a medium bowl.
Add the remaining tablespoon of the oil and the mushrooms to the pan and cook for 2 minutes without moving the mushrooms. Stir the mushrooms and cook until they start to shrink and their liquid begins to evaporate, about 2 minutes more. Return the onions and peppers to the skillet, toss to warm through, then transfer the mixture back to the bowl and wipe out the pan using tongs and a wet paper towel.
Set the skillet back over medium heat. Place 1 tortilla in the skillet and sprinkle half evenly with 2 tablespoons of the cheese. Top the cheese with one quarter of the vegetables and meat, then another
2 tablespoons of cheese. Gently fold the tortilla in half and press it down with a spatula or heavy plate. When the bottom of the tortilla is golden brown, about 3 minutes, use a spatula to carefully flip it over and continue cooking until the other side is browned, 2 to 3 minutes more. Repeat with the remaining 3 tortillas.
Transfer the quesadillas to a cutting board and let sit 2 minutes, then use a pizza cutter to slice them into wedges. Serve hot.
From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”