Description
A delicious fusion of Philly cheesesteak and quesadilla, featuring tender, juicy steak, sautéed peppers and onions, and melty cheese, all crisped to perfection in a golden, buttery tortilla. This easy and cheesy meal is perfect for lunch, dinner, or a quick snack!
Ingredients
Units
Scale
- For the Steak:
- 1/2 lb ribeye steak (or sirloin), thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 1 tbsp olive oil
- For the Veggies:
- 1/2 green bell pepper, sliced thin
- 1/2 small onion, sliced thin
- 1 tbsp butter
- For the Quesadilla:
- 2 large flour tortillas
- 1 cup shredded cheese (Provolone, Mozzarella, or Cheddar)
- 1 tbsp butter (for crisping)
Instructions
- Cook the Steak:
- Heat olive oil in a skillet over medium-high heat.
- Add sliced steak, season with salt, black pepper, garlic powder, and Worcestershire sauce.
- Cook for 3–4 minutes, stirring until browned. Remove and set aside.
- Sauté the Veggies:
- In the same skillet, melt butter over medium heat.
- Add sliced bell peppers and onions, cooking until soft and caramelized (4–5 minutes).
- Assemble the Quesadilla:
- Heat a clean skillet over medium heat.
- Spread butter on one side of a flour tortilla, then place it butter-side down in the skillet.
- Sprinkle half the cheese, then layer steak, peppers, and onions.
- Top with the remaining cheese and another tortilla.
- Cook & Flip:
- Cook for 2–3 minutes until golden and crisp, then carefully flip.
- Cook another 2 minutes until cheese is melted.
- Serve & Enjoy:
- Slice into wedges and serve with garlic aioli, sour cream, or chipotle sauce.
Notes
- Swap ribeye for chicken for a Philly chicken quesadilla.
- Use queso blanco or American cheese for a more authentic Philly cheesesteak flavor.
- Add mushrooms for extra flavor.
- Make it spicy with jalapeños or hot sauce.
- Details
Nutrition
- Calories: ~450 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
