Philly Cheesesteak Quesadillas
- 1 pound thinly sliced beef steak (such as ribeye or sirloin)
- salt and pepper taste
- 1 tablespoon olive oil
- 1 onion (thinly sliced)
- 1 bell pepper (thinly sliced) (optional)
- 2 cloves of garlic (chopped)
- 1 cup grated provolone cheese (or provolone and mozzarella mixture)
- 4 large flour tortillas
- Sour cream, salsa, or your favorite dipping sauce
Prepare the steak.
Season steak slices with salt and pepper.
Heat a frying pan over medium heat and add a little olive oil.
Cook the steak slices in batches, without crowding, until browned and cooked through. Set aside.
Add more oil to the same pan if needed. Sauté onions and peppers (if using) until softened and slightly caramelized. Add the minced garlic and cook for another minute.
Remove from skillet and set aside with steak.
Assemble the quesadillas.
Place the flour tortilla on a flat surface.
Place cooked steak, sautéed onions and peppers, and shredded cheese evenly on each tortilla half. Fold the other half of the tortilla over the filling to create a crescent shape.
Cooking the quesadillas:
Heat a saucepan over medium heat.
Grill each quesadilla for about 2 to 3 minutes per side, or until tortillas are golden brown and cheese is melted.
cut the quesadilla
Cut into small pieces and serve hot.
Serve sour cream, salsa, or your favorite dipping sauce as a side dish. chip
Preparing the meat: Partially freeze the steak before cutting to make it easier to cut.
Cheese choices: Provolone is traditional for Philadelphia cheesesteaks, but feel free to experiment with different cheeses, such as cheddar cheese or American cheese.
Additional toppings: Some people may want to add mushrooms or jalapenos to the filling for an extra layer of flavor.
Serving Suggestions: Serve these quesadillas with guacamole or a fresh salad for a complete meal.