Description
This Philly cheesesteak quesadilla is a flavorful twist on the classic sandwich, combining tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese all grilled between crispy flour tortillas. Ready in just 30 minutes, it’s a perfect quick and satisfying meal for two.
Ingredients
Scale
Quesadilla Ingredients
- 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: Thinly slice the ribeye steak and season it 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 it is browned but not overcooked. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions and cook for 5-7 minutes until they are tender and caramelized. Season with salt and pepper to taste.
- Assemble the quesadilla: Place one tortilla in the skillet over medium heat. Sprinkle half of the shredded provolone cheese evenly over the tortilla. Layer the cooked steak and sautéed vegetables on top, then add the remaining cheese. Cover with the second tortilla.
- Cook the quesadilla: Cook for 3-4 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is also golden and the cheese has melted.
- Serve: Remove the quesadilla from the skillet and let it cool slightly. Slice into wedges and serve warm for the best experience.
Notes
- For extra flavor, you can add a dash of garlic powder or smoked paprika to the steak before cooking.
- Use a non-stick skillet or cast iron pan for best results and easy flipping.
- Feel free to substitute provolone with mozzarella or cheddar if preferred.
- To make it spicier, add sliced jalapeños with the bell peppers and onions.
- Leftover quesadillas can be reheated in a skillet or oven to retain crispiness.
