Philly Cheesesteak Quesadilla
- 3 Tbsp freeze-dried beef
- 1 Tbsp dried bell peppers
- 1 Tbsp dried diced tomatoes
- 2 tsp dried minced onion
- ¼ tsp granulated garlic
- 1/8 tsp ground black pepper
- 2 flour tortillas, soft taco size
- 1 packet or 1 Tablespoon olive oil
- 2 ounces Provolone cheese
At home, pack the dry ingredients into a freezer bag. Mark “Add 1/3 cup water” on the bag in permanent marker.
Add 1/3 cup boiling water and oil to the dry ingredients. Stir well, seal well (if in a freezer bag), or cover in a bowl. Let rest for 15 minutes. If in cooler temperatures, or at altitude, put in a FBC cozy or pot cozy to insulate.
Heat a frying pan or pan lid (or in a pinch, a wide/shallow cooking pot), over a low-medium flame. If your pan is wide enough, lay the tortilla down, then the cheese, then the meat. Top with the second tortilla. If your pan is smaller, do half at a time, flipping each tortilla over in half. Toast until melty inside, and the tortilla is crispy and golden, flip over and repeat. Lower flame as needed, or hold pan above flame, if it is toasting too fast.
Let cool a bit, then enjoy. Serve with salsa if desired, or marinara sauce to dip in.
Provolone cheese, like most harder cheese, will carry for 1 to 3 days. Cheese will get soft, and oily, but is fine to eat. Plan this for a first night out trip if concerned, and freeze your cheese before you leave, carrying in the core of your pack.
Tortillas pack best if you place a paper towel between each one, then stash in a gallon zip top bag. Buy the ones with the longest shelf life….yes, this is one time where the preservatives do help you 😉 Use the type you prefer, whole wheat, low carb, white, etc.
Dried bell peppers often have the seeds in them. I take the time to pick them out before adding the peppers to the other ingredients.