Description
A delicious twist on the classic Philly cheesesteak in a quesadilla form.
Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked steak, sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 2 cups shredded provolone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers, sauté until softened.
- Add sliced steak to the skillet, season with salt and pepper, and cook until heated through.
- Place one tortilla in the skillet, add half of the steak mixture, and sprinkle with cheese.
- Top with the second tortilla and cook until the bottom is golden brown.
- Flip and cook the other side until golden and cheese is melted.
- Remove from skillet, cut into wedges, and serve.
Notes
- Use leftover steak for quicker preparation.
- Customize with your choice of cheese.
- Serve with salsa or sour cream.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: philly cheesesteak quesadilla recipe