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Weeknight Philly Cheesesteak Quesadillas

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These quesadillas perfectly merge the classic flavors of a Philly cheesesteak with the hand-held warmth of quesadillas, making a delightful and satisfying dinner.

Ingredients

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  • 4 flour tortillas
  • 1 lb ribeye steak or sirloin, thinly sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 cups shredded provolone cheese
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Optional: hot sauce or mayonnaise for serving

Instructions

  1. Heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers; sauté until softened.
  2. Add sliced steak to the skillet, season with salt and pepper, and cook until browned.
  3. Remove the skillet from heat and set aside the filling.
  4. Place one tortilla in a separate skillet over medium heat.
  5. Spread a portion of the steak mixture on one half of the tortilla, sprinkle with cheese, and fold the tortilla.
  6. Cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side.
  7. Remove the cooked quesadilla from the skillet and repeat with remaining tortillas and filling.
  8. Cut quesadillas into wedges and serve with hot sauce or mayonnaise on the side.

Notes

Feel free to customize with additional toppings or sides. Great with salads or sweet potato fries.

Nutrition

Find it online: https://thestationrecipes.com/weeknight-philly-cheesesteak-quesadillas/

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