Philly Cheesesteak Quesadillas & Hot Fudge Milkshakes!

Another day, another recipe courtesy of our go-to site at the moment, Tasty. However, this day we took a departure from our Barbeque fad, as our roommate was returning to the household after a week spent in Colorado. The drive to and from our apartment to George Bush Intercontinental Airport is a hellish voyage worthy of a Clive Barker novel. So when we at last got home in the evening, we were perhaps more tired than we were hungry. But whatever your ailment is- good food is always the answer.

Our next recipe was to try and make Philly Cheesesteak Quesadillas- and though the making of these quesadillas was perhaps the simplest of our week’s recipes yet, the result was glaringly imperfect. After deciding that our BBQ Pulled Pork Sandwiches we worthy of a Michelin Star diner in downtown Charleston, there was something of an air of invincibility about us as we made our preparations in the kitchen. My honest review of this recipe is that it is a fine idea, but not easy to perfect.

I will leave the recipe below for you folks to take a look at. The make or break factor is getting a quality cut of steak. The recipe calls for half a pound of skirt steak- which we purchased at H-E-B- and which we cooked lovingly in the skillet just long enough to get rid of the redness but not too long so as to over-do it. Upon reflection, we don’t believe that the resulting chewiness was down to how long we cooked it- as the warning signs of its hardness were there when we cut the raw meat. As we served up the quesadillas, our first impression was of how wonderful the cheese tasted with the grilled veggies pressed together in the folds of the tortilla. There was no issue with the rest of the quesadilla- just the meat itself- and we found ourselves chewing for a long time on the meat- which tasted adequate enough, but was simply too tough for this kind of meal.

Our bellies did not go to bed dissatisfied however; upon finishing dinner my roommates made us some hot fudge milkshakes! They were, as it is said these days, “the bomb”. The shakes were a lot thicker, made a greater deal more traditional, than our Jarritos milkshakes last weekend, with more generous helpings of ice cream. All you need to make them is some ice cream, hot fudge, a dash of milk, and a blender to put them in. Trust me, this recipe is simple but deadly effective!




Servings: 2 quesadillas



1 tablespoon olive oil

½ pound skirt steak, sliced into thin strips

Salt, to taste

Pepper, to taste

¼ cup onion, julienned

¼ cup green bell pepper, julienned

2 large flour tortillas

4 slices provolone cheese (double for 2 quesadillas)



  1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
  2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
  3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
  4. Cook for 6 minutes over medium heat, flipping half way.
  5. Serve with cheese sauce & enjoy!”

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