Description
These Philly Cheese Steak Quesadillas are a delicious twist on the classic sandwich, combining thinly sliced ribeye steak with peppers, onions, and plenty of cheese, all folded into a crispy tortilla. Perfect for a quick and satisfying meal!
Ingredients
Scale
For the Quesadillas:
- 1 lb thinly sliced ribeye steak or deli roast beef
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup sliced mushrooms
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 1 ½ cups shredded provolone or mozzarella cheese
- 4 large flour tortillas
- Optional: mayonnaise or cheese sauce for spreading
Instructions
- Prepare the Filling: Heat olive oil in a large skillet and sauté onions, bell peppers, and mushrooms until softened. Add steak and cook until browned. Season with Worcestershire sauce, salt, and pepper.
- Assemble the Quesadillas: Place cheese, steak, and veggie mixture on one half of a tortilla. Fold over to form a half-moon.
- Cook the Quesadillas: Cook in a skillet until golden brown and crispy on both sides. Repeat with remaining tortillas.
- Serve: Slice into wedges and serve warm.
Notes
- For extra flavor, spread a thin layer of mayonnaise or cheese sauce on the tortilla before adding fillings.
- You can substitute provolone with American cheese for a more classic Philly flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
