Description
A delightful fusion of classic cheese steak and quesadilla, this dish is cheesy, savory, and perfect for any occasion.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups shredded cheese (provolone, mozzarella, or cheddar)
- 4 large flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onions and green bell peppers, and sauté until they are soft.
- Add the sliced ribeye steak, season with salt and pepper, and cook until the steak is browned.
- Remove the mixture from the skillet and set it aside.
- Wipe the skillet clean and place a tortilla in it.
- Sprinkle half of the cheese on one half of the tortilla. Add the steak and vegetable mixture on top, then sprinkle the remaining cheese over it.
- Fold the tortilla over and press it down gently.
- Cook until golden brown on one side, which will take about 2-3 minutes. Flip the quesadilla and cook the other side until the cheese is melted.
- Repeat with the remaining tortillas.
- Cut the quesadillas into wedges and serve them hot.
Notes
Customize your quesadillas with spicy additions like jalapeños or switch out the steak for chicken or vegetables for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg