Description
Indulge in the ultimate fusion of Philly cheesesteak and quesadilla with this easy and delicious recipe. Tender ribeye steak, sautéed vegetables, and gooey cheese all come together in a crispy tortilla for a mouthwatering meal.
Ingredients
Scale
For the Steak and Veggie Mix:
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded provolone or mozzarella cheese
- 2 tablespoons butter
Instructions
- Cook the Steak: Heat olive oil in a skillet, cook steak until browned, set aside.
- Sauté Veggies: In the same skillet, sauté onion, peppers, and mushrooms until softened.
- Combine Ingredients: Return steak to the skillet, season, and toss to combine.
- Prepare Quesadillas: Butter tortillas, layer with cheese, steak mixture, and more cheese. Fold and cook until golden.
- Serve: Slice and enjoy hot.
Notes
- For a spicier version, add jalapeños to the veggie mix.
- Pair with sour cream or chipotle mayo dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Sandwiches
- Method: Stovetop, Sautéing, Pan-Frying
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 580
- Sugar: 4g
- Sodium: 960mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
