Description
Enjoy the flavors of a Philly cheesesteak in a fun and easy-to-make quesadilla. This recipe combines tender steak, sautéed onions and peppers, and gooey cheese, all sandwiched between crispy tortillas.
Ingredients
Scale
Steak Filling:
- 1 tbsp olive oil
- ½ lb thinly sliced steak (ribeye or sirloin)
- ½ medium onion thinly sliced
- ½ green bell pepper thinly sliced
- salt and black pepper to taste
Quesadilla Assembly:
- 1 cup shredded provolone or mozzarella cheese
- 4 large flour tortillas
- 1 tbsp butter
- optional: mushrooms or hot sauce for extra flavor
Instructions
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add steak, season with salt and pepper, and cook until browned. Set aside.
- Sauté Vegetables: In the same skillet, sauté onion and bell pepper until softened. Return steak to the skillet and combine.
- Assemble Quesadillas: Heat a separate skillet, layer tortilla, cheese, steak mixture, more cheese, and another tortilla. Cook until golden and cheese melts.
- Serve: Slice into wedges and enjoy immediately.
Notes
- For a low-carb version, use low-carb tortillas.
- Add mushrooms or cheese sauce for extra flavor.
- Perfect for game-day snacks or a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Snack
- Method: Stovetop, Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: ½ quesadilla
- Calories: ~380 kcal
- Sugar: ~3 g
- Sodium: ~520 mg
- Fat: ~21 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~9 g
- Trans Fat: 0 g
- Carbohydrates: ~28 g
- Fiber: ~2 g
- Protein: ~23 g
- Cholesterol: ~65 mg
