Description
Indulge in the ultimate fusion of Philly cheesesteak and quesadilla with this mouthwatering recipe. Juicy steak, caramelized peppers and onions, and ooey-gooey cheese, all sandwiched between crispy tortillas, make for a satisfying meal any day of the week.
Ingredients
Scale
Steak:
- 1 tablespoon olive oil
- ½ pound thinly sliced steak (ribeye or sirloin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Veggies:
- ½ green bell pepper, thinly sliced
- ½ small onion, thinly sliced
Additional Ingredients:
- 1 cup shredded provolone or mozzarella cheese
- 2 large flour tortillas
- Optional: garlic powder or steak seasoning to taste
Instructions
- Cook the Steak: Heat olive oil in a skillet, season steak with salt and pepper, cook for 2–3 minutes, then set aside.
- Sauté Veggies: In the same skillet, cook peppers and onions for 4–5 minutes until softened.
- Combine Ingredients: Return steak to skillet, stir to combine.
- Assemble Quesadillas: Lay tortilla in a skillet, sprinkle cheese, add steak and veggies, fold tortilla, cook until crispy.
- Serve: Slice into wedges and enjoy!
Notes
- For extra flavor, try Worcestershire sauce or garlic mayo.
- Can also be made with chicken or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
