Jul 14 2026
Restaurants›Half Shell Oyster House›Uptowner Quesadilla Recipe

Uptowner Quesadilla Recipe

Inspired by Half Shell Oyster House
Time30m
Serves4

Sliced filet and ribeye with sautéed mushrooms, onions and a five cheese blend in a flour tortilla. Topped with chives and diced tomatoes. Served with homemade Dijon horseradish.

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Steaks

    Season the filet mignon and ribeye steaks with salt and pepper. Grill or pan-sear them to your desired doneness, then let them rest for a few minutes before slicing thinly.

  2. 2

    Sauté the Vegetables

    In a skillet over medium heat, add a little oil and sauté the sliced mushrooms and onions until they are tender and caramelized, about 5-7 minutes.

  3. 3

    Assemble the Quesadilla

    On one half of each tortilla, layer the sliced steak, sautéed mushrooms and onions, and a generous amount of the five cheese blend. Fold the tortilla over.

  4. 4

    Cook the Quesadilla

    Heat a skillet over medium heat and cook each quesadilla for 3-4 minutes on each side or until the tortillas are golden brown and the cheese is melted.

  5. 5

    Prepare the Topping

    Once cooked, remove the quesadillas from the skillet and let them rest for a minute. Cut into wedges and top with chopped chives and diced tomatoes.

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