Description
This Philly Cheesesteak Quesadilla recipe combines the flavors of a classic Philly cheesesteak in a convenient quesadilla form. With tender ribeye steak, sautéed peppers and onions, and melted cheese, these quesadillas are a delicious twist on a traditional favorite.
Ingredients
Scale
For the Quesadillas:
- 1 tablespoon olive oil
- 1/2 pound thinly sliced ribeye steak or deli roast beef
- 1/2 small onion, thinly sliced
- 1/2 small green bell pepper, thinly sliced
- 1/2 small red bell pepper, thinly sliced
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup shredded provolone or mozzarella cheese
- 2 large flour tortillas
Optional for Serving:
- Mayonnaise or cheese sauce for dipping
Instructions
- Sauté Vegetables and Meat: Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers until soft. Add steak or roast beef, season with salt, pepper, and garlic powder, and cook until heated through.
- Assemble Quesadillas: Wipe the skillet clean if needed. Lay one tortilla in the skillet over medium heat. Sprinkle half the cheese on one side, layer on the steak and pepper mixture, and top with remaining cheese. Fold the tortilla over and cook until golden and crispy.
- Serve: Repeat with the second tortilla if desired. Slice into wedges and serve warm.
Notes
- For extra indulgence, spread a thin layer of mayo or cheese sauce inside before folding.
- You can also substitute provolone with American or cheddar cheese for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
