Cheese Steak Quesadillas
Indulge in the ultimate comfort food fusion with these mouthwatering Cheese Steak Quesadillas! This recipe marries the rich, savory flavors of a classic Philly cheesesteak with the crispy, golden goodness of a quesadilla, creating a crave-worthy dish that’s perfect for weeknight dinners or game-day gatherings. Tender ribeye steak, sautéed onions and green bell peppers, and a hint of Worcestershire sauce bring bold, hearty flavors, while gooey layers of shredded provolone or mozzarella cheese take each bite to the next level. All of this is wrapped in a perfectly toasted flour tortilla, creating a handheld delight that's easy to make in under 30 minutes. Serve these cheesy quesadillas with sour cream, guacamole, or salsa for extra flavor, and watch them disappear from the table in no time!
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Recipe Information
Ingredients
- 0.5 pounds Ribeye steak, thinly sliced
- 2 tablespoons Olive oil
- 1 medium Yellow onion, thinly sliced
- 1 small Green bell pepper, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Worcestershire sauce
- 4 pieces Large flour tortillas
- 2 cups Shredded provolone or mozzarella cheese
- 2 tablespoons Butter
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced ribeye steak to the skillet. Season with salt and black pepper, and cook for 3-4 minutes until browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the sliced onion, green bell pepper, and minced garlic. Sauté for 5-6 minutes until the vegetables are tender.
4. Return the cooked steak to the skillet with the vegetables. Stir in Worcestershire sauce and cook for another 2 minutes. Remove the mixture from the skillet and set aside.
5. Wipe the skillet clean and reduce heat to medium. Add a small pat of butter (about 1/2 tablespoon) to grease the skillet.
6. Place one flour tortilla in the skillet. Sprinkle an even layer of shredded cheese (1/2 cup) over half of the tortilla. Add a portion of the steak and vegetable mixture on top of the cheese, then sprinkle an additional layer of cheese on top.
7. Fold the tortilla in half to enclose the filling and press gently with a spatula.
8. Cook for 2-3 minutes on each side until the tortilla is golden brown and crisp, and the cheese is fully melted.
9. Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
10. Slice each quesadilla into wedges and serve warm. Optionally, pair with salsa, sour cream, or guacamole for dipping.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.9 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1939 mg | 149% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
