Jordan Halley

Philly Cheesesteak Quesadilla 

To a small blender or food processor combine garlic, chipotle peppers and 1 tbsp water. Blend until well combined. Add to a small bowl and set aside. This is the chipotle puree.

To a large bowl combine all of the listed ingredients. Mix until well incorporate and set aside. Marinate for 1 hour or up to 48 hours.

Heat a large non-stick grill pan to high heat. Allow to lightly smoke then drizzle on a few teaspoons of olive oil.

Add the marinated steak and cook in batches for 3-5 minutes both sides. Rest for 10 minutes covered in foil.

Once the steak has rested cut against the grain vertically and then into bite size cubes horizontally.

Heat a cast iron to high heat and add olive oil. Sear the steak for 2-3 minutes until cooked to preferred doneness. Set aside.

Heat a skillet to medium-high heat and add olive oil, chopped peppers and seasonings. Lightly sauté for 5 minutes. Once done, set aside.

Assembly the tortillas with steak, peppers, and cheese. Fold in half then cook on medium-low heat until nice and golden on both sides and melty.

Serve with sour cream and honey chipotle vinaigrette and enjoy!

To a small blender combine garlic, chipotles and 1 tbsp of water. Blend until well combined. Add to a separate bowl and set aside. This is the chipotle puree.

In the same blender or food processor, combine the listed ingredients until well combined.

Slowly stream in the oil to emulsify the dressing.

Add to a jar shake well and refrigerate. Chill, serve and enjoy