Cheesesteak quesadillas are a delicious fusion of two popular dishes: the classic Philly cheesesteak and quesadillas. Here’s a simple recipe for you to try:
Ingredients:
- 1 pound thinly sliced beef steak (such as ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded provolone or your favorite melting cheese
- Optional toppings: sliced jalapeños, sour cream, salsa
Instructions:
- Prep the Ingredients: Slice the beef steak, onion, and bell pepper thinly.
- Cook the Steak and Vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned. Remove the steak from the skillet and set it aside. In the same skillet, add another tablespoon of oil and sauté the sliced onion and bell pepper until they are soft and slightly caramelized. Season with salt and pepper to taste.
- Assemble the Quesadillas: Lay out the flour tortillas on a clean surface. Distribute the cooked steak evenly over half of each tortilla. Top the steak with the sautéed onions and bell peppers, then sprinkle shredded cheese on top.
- Fold and Cook: Fold the tortillas in half, creating a half-moon shape. Press down gently to seal.
- Cook on the Skillet: Heat a clean skillet or griddle over medium heat. Place the folded quesadillas on the skillet and cook until the tortillas are golden brown and the cheese is melted, usually about 2-3 minutes per side.
- Serve: Remove the quesadillas from the skillet and let them rest for a minute before cutting them into wedges. Serve hot with optional toppings like sliced jalapeños, sour cream, or salsa.
These cheesesteak quesadillas make for a satisfying and flavorful meal. Feel free to customize the recipe by adding your favorite ingredients or sauces to enhance the taste to your liking.
