Description
A delicious fusion of Philly cheesesteak and crispy quesadilla, this dish is packed with juicy steak, gooey melted cheese, and sautéed veggies inside a golden-brown tortilla. Perfect for a quick, satisfying meal!
Ingredients
Scale
- 300g (10 oz) rib-eye or sirloin steak, thinly sliced
- 200g (2 cups) shredded provolone or cheddar cheese
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 4 large flour tortillas
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Optional: mushrooms, jalapeños, BBQ sauce
Instructions
- Sauté the Veggies – Heat 1 tbsp olive oil in a pan over medium heat. Add onions and bell peppers, cooking until soft and caramelized (5–7 minutes). Remove and set aside.
- Cook the Steak – In the same pan, add another tbsp of olive oil. Season the steak with salt, pepper, and garlic powder. Cook for 2–3 minutes per side until browned. Remove from heat.
- Assemble the Quesadilla – Place a tortilla in a hot pan. Add a layer of cheese, followed by steak and sautéed veggies. Top with more cheese and another tortilla.
- Cook Until Crispy – Press down with a spatula and cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Slice & Serve – Cut into wedges and enjoy with salsa, sour cream, or a side of guacamole.