Happy Halloween, Dubbers! While this past Saturday was not ideal by any stretch of the imagination, all of this team’s goals are still attainable. And while the Nebraska game was not championship quality, the good news is that it didn’t have to be. As someone who survived the 2002 season, I have to remind myself that a win is a win. But this week, with not-our-rival waiting in Happy Valley, the effort and execution need to be championship quality. Here’s to the Buckeyes getting the job done in all three phases on Saturday. With the team travelling to Pennsylvania this weekend, I figured we’d try to get a taste of (eastern) PA this week. 

Philly Cheesesteak Quesadilla

As a PSA, I know Philly cheesesteaks have their different camps with ingredients, like which cheese to use or which vegetables to include. Please feel free to include any personal preferences in the comments below.

Ingredients

• 2 large flour tortillas (burrito size)
• 1 ribeye steak (about 12 oz), thinly sliced or diced
• ½ medium onion, chopped
• ½ bell pepper, diced
• 6 oz mushrooms, diced
• 3 slices provolone cheese (avoid aged cheese), sliced in half
• 1 Tbsp olive oil, divided
• 1 tsp minced garlic
• Salt to taste
• Pepper to taste
• 2 tsp mayo, optional

Instructions

1. In a large skillet, heat 2 tsp of oil, and once the skillet is hot, add the beef. Season with salt and pepper and cook until the meat is fully cooked. Remove from the skillet and cover to keep warm.
2. Meanwhile, finely chop the onion, and dice the mushrooms and peppers. Sautee the vegetables in the same skillet until tender, adding another tsp of oil if needed.
3. Add the beef back to the skillet with minced garlic, stir and cook until the meat is reheated.
4. Heat a skillet (or griddle) to medium heat. Don’t turn the heat up too high or the tortilla will burn. For a crisper tortilla, add a little oil or butter to the pan.
5. Spread mayo (if using) on the tortillas. Divide the filling between the 2 tortillas, adding it to one half of each tortilla. Top with the provolone cheese. Close the tortilla.
6. Place the tortilla in the skillet and cook until the cheese in melted and the outside is golden and crisp, flipping as needed. Once it is cooked how you like it, remove from the skillet, slice, and serve.

Pro Tips

• Leave your ribeye in the freezer for a few minutes to solidify it slightly. This will make it easier to slice up.
• It’s easiest to cut the quesadillas using a pizza cutter.
• I enjoy putting a little A1 Bold & Spicy on my quesadilla. Gives it a little tang as well as some spice.
• Didn’t eat all of your quesadilla? No problem! You can freeze them once assembled. Simply thaw them out fully and then re-heat in the skillet.

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