Recipes

Wagyu Chuck Eye Cheesesteak Quesadillas

by Clint Phelan

Prep Time: 20 Minutes

Total Time: 45 Minutes

Yield: 2 Servings

Intro

When you want that melt-in-your-mouth cheesesteak flavor with a Texas-sized punch, Phelan Farms Wagyu Chuck Eye is the way to go. Tender, juicy, and packed with flavor, it’s the perfect star in these no-fuss quesadillas served with a zesty salsa dip. Get ready for some serious good eatin’.

Directions

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onions, bell peppers, and jalapeño (if using) until softened, about 5-7 minutes. Remove and set aside.
In the same skillet, add remaining olive oil. Season wagyu chuck eye slices with salt and pepper, then cook over medium-high heat until browned and tender, about 4-5 minutes.
Return the peppers and onions to the skillet with the chuck eye. Stir to combine and remove from heat.
Heat a clean skillet or griddle over medium heat. Place one tortilla down, sprinkle half of the cheese evenly, add a generous layer of the steak and pepper mixture, then top with remaining cheese and the second tortilla.
Cook 3-4 minutes per side, pressing gently, until tortillas are golden and cheese is melted. Repeat for remaining quesadillas.
Slice quesadillas into wedges and serve with your favorite salsa for dipping.
Serves: 2-3
Perfect for: Casual dinners, game day grub, or any time you’re craving a little Tex-Mex comfort with a steakhouse kick.