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Amazing 25-Minute Philly Cheesesteak Quesadilla

Philly Cheesesteak Quesadilla
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Create a fantastic Philly Cheesesteak Quesadilla, a fun fusion lunch that brings together the savory flavors of a cheesesteak inside a crispy, cheesy tortilla. This recipe is perfect for a satisfying and quick meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (ribeye or sirloin)
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 ounces sliced provolone or mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large flour tortillas
  • 1/2 cup water (for steaming)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the sliced steak, onion, and bell pepper to the skillet.
  3. Cook, stirring often, until the steak is browned and the vegetables are tender, about 5 to 7 minutes. Season with salt and pepper.
  4. Divide the steak and vegetable mixture evenly among four of the tortillas, placing it on one half of each tortilla.
  5. Top the mixture with sliced cheese.
  6. Fold the empty half of each tortilla over the filling to create a half-moon shape.
  7. Wipe out any excess grease from the skillet, then return the skillet to medium heat.
  8. Place one or two quesadillas in the skillet. Cook for 3 to 4 minutes per side, until the tortilla is golden brown and the cheese is melted. You can add a tablespoon of water to the pan and quickly cover it for 30 seconds to help the cheese melt faster.
  9. Remove the cooked quesadillas and keep them warm while you cook the remaining ones.
  10. Cut each quesadilla into wedges and serve immediately.

Notes

  • For extra flavor, add a dash of Worcestershire sauce to the steak while cooking.
  • You can substitute the provolone with Cheez Whiz for a more authentic cheesesteak taste.
  • If your tortillas are sticking, lightly brush the outside with butter before grilling.

Nutrition

Find it online: https://savorsensations.com/philly-cheesesteak-quesadilla-fusion-lunch-recipe/