Description
A tasty twist on the classic Philly cheesesteak in a quesadilla form.
Ingredients
Scale
- 2 flour tortillas
- 1 cup sliced ribeye steak
- 1 cup shredded provolone cheese
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add sliced onions and bell peppers, sauté until soft.
- Season the ribeye steak with salt and pepper, add to the skillet, and cook until browned.
- Place one tortilla in the skillet, add half of the cheese, then the steak mixture, and top with remaining cheese.
- Top with the second tortilla and cook until the bottom is golden.
- Flip and cook until the other side is golden and cheese is melted.
- Remove from heat, slice, and serve.
Notes
- Use cooked steak for quicker preparation.
- Adjust seasoning as per taste.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: philly cheesesteak quesadilla recipe