Philly Cheesesteak Quesadilla
This fusion of Philly cheesesteak and quesadilla is a flavor-packed, cheesy delight!
Ingredients
- For the Filling:
- ½ lb beef ribeye or top round, thinly sliced or diced
- ½ medium onion chopped
- ½ red pepper diced
- ½ green pepper diced
- 6 oz mushrooms diced
- 1 garlic clove minced
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- For the Quesadilla:
- 2 medium flour tortillas burrito-sized
- 3 slices provolone cheese sliced in half
- 1 tablespoon light olive oil divided
- 2 teaspoon mayo optional
Instructions
- Cook the Beef: Heat 2 teaspoon olive oil in a skillet. Add the beef, season with salt and pepper, and cook until fully cooked. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onions, peppers, and mushrooms until tender. Add the beef back with garlic, stir, and heat through.
- Assemble Quesadillas: Spread mayo on tortillas (optional). Divide the filling between the tortillas, placing it on one half. Top with provolone cheese, then fold to close.
- Cook Quesadillas: Heat a skillet with a little oil. Cook each quesadilla for 2-3 minutes per side, until golden and crispy.
- Serve: Slice into wedges and serve warm with your favorite sides.
Notes
Nutrition Information (per quesadilla):
- Calories: 470
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 830mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 4g
- Protein: 28g
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