Description
Philly Cheesesteak Quesadillas combine the savory flavors of a classic Philly cheesesteak with the crispy, cheesy goodness of a quesadilla. A quick and satisfying meal perfect for lunch or dinner.
Ingredients
Units
Scale
- 1/2 lb thinly sliced beef (ribeye or sirloin)
- 1 tbsp olive oil
- 1/2 onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 4 large flour tortillas
- 1 1/2 cups shredded provolone or mozzarella cheese
- Butter or cooking spray for the skillet
Instructions
- Heat olive oil in a skillet over medium-high heat. Add sliced beef and season with salt, pepper, and garlic powder. Cook for 3–4 minutes or until browned. Remove from skillet and set aside.
- In the same skillet, add onions and bell peppers. Cook for 4–5 minutes until tender and slightly caramelized.
- Return the beef to the skillet and stir to combine with the vegetables. Remove from heat.
- Heat a clean skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Place a tortilla in the skillet and sprinkle one half with cheese, then top with the beef and veggie mixture, and more cheese. Fold the tortilla over to form a half-moon shape.
- Cook for 2–3 minutes per side, or until the tortilla is golden and the cheese is melted.
- Repeat with remaining tortillas and filling. Slice into wedges and serve warm.
Notes
- Use shaved steak or thinly sliced deli roast beef for convenience.
- Swap in your favorite cheese like cheddar or American.
- Serve with a side of sour cream, salsa, or hot sauce if desired.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg