Description
Indulge in the ultimate fusion of flavors with these Philly Cheesesteak Quesadillas. Tender ribeye steak or deli roast beef paired with caramelized onions, bell peppers, and gooey cheeses, all folded into a warm tortilla for a satisfying meal.
Ingredients
Scale
For the Quesadillas:
- 1 tablespoon olive oil
- 1/2 pound thinly sliced ribeye steak or deli roast beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion (thinly sliced)
- 1/2 green bell pepper (thinly sliced)
- 1/2 red bell pepper (thinly sliced)
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 4 large flour tortillas
- optional: mayonnaise or garlic aioli for spreading
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft and caramelized.
- Cook Steak: Push veggies aside, add steak, season with salt and pepper, cook until browned.
- Assemble Quesadillas: Sprinkle cheese on tortilla, add steak and pepper mixture, fold in half.
- Cook: Cook quesadillas until golden brown and cheese is melted.
- Serve: Slice into wedges and serve warm.
Notes
- You can use shaved steak or deli roast beef for convenience.
- Try adding mushrooms or a drizzle of garlic aioli for extra flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
