Description
A delicious fusion of classic Philly cheesesteak flavors wrapped in a crispy tortilla, perfect for a quick meal or gathering.
Ingredients
Scale
- 2 large flour tortillas
- 8 oz ribeye steak, thinly sliced
- 1 cup bell peppers, sliced (mixed colors for visual appeal)
- 1 medium onion, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the steak by slicing it thinly and seasoning with salt and pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the steak for 2-3 minutes until browned, then set aside.
- Sauté the sliced bell peppers and onions in the same skillet with the remaining tablespoon of olive oil for 5-7 minutes until tender and caramelized. Season with salt and pepper.
- Assemble the quesadilla by placing one tortilla in the skillet, adding half of the provolone cheese, the cooked steak, sautéed vegetables, and the remaining cheese. Top with the second tortilla.
- Cook the quesadilla in the skillet for 3-4 minutes on each side until golden brown and crispy. Remove from skillet and let cool slightly before slicing into wedges.
Notes
- For added flavor, consider marinating the steak in Worcestershire sauce and garlic.
- Feel free to customize with optional ingredients like mushrooms, jalapeños, or fresh herbs.
- Serve with dipping sauces like salsa, sour cream, or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Philly cheesesteak, quesadilla, easy recipe, quick dinner, savory