Philly Cheesesteak Quesadillas
These Philly Cheesesteak Quesadillas are filled with tender steak, peppers, onions, mushrooms, and plenty of melted provolone cheese. Everything is tucked between buttery flour tortillas and cooked until golden and crisp. They are an easy, hearty meal that is perfect for lunch, dinner, or using up leftover steak.
Servings 4 servings
Calories 516kcal
Equipment
Ingredients
- 1 lb sirloin steak sliced thin across the grain
- 1 Tbsp olive oil divided
- ¼ tsp salt
- pepper to taste
- 1 onion diced
- 1 red pepper diced
- 1 orange pepper diced
- 8 oz mushrooms sliced
- 1 clove garlic miced
- 4 Tbsp butter melted
- 4 flour tortillas burrito sized
- 6 slices provolone cheese
Instructions
- In a large skillet, heat 2 tsp of the olive oil and add the slices of steak. Season with salt and pepper and cook until the meat is fully cooked. Remove from the skillet. Set aside and cover with foil.
- In that same skillet, add another tsp of oil. Then add in the onion, peppers, and mushrooms. Cook until tender.
- Add the meat back into the skillet and add in the garlic. Cook until heated again.
- Take tortillas and brush one side of each with melted butter.
- In another skillet, add one of the tortillas, buttered side down. Then top with 3 slices of provolone, followed by 1/2 of the meat mixture. Top with another tortilla, butter side up. Cook until the bottom side is browned, then flip to brown the other side. Remove from skillet and cut into 4 pieces. Repeat the process with the remaining ingredients. Makes 4 servings.
Nutrition
Serving: 1 serving | Calories: 516kcal | Carbohydrates: 24g | Protein: 37g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 735mg | Potassium: 817mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2464IU | Vitamin C: 80mg | Calcium: 308mg | Iron: 4mg