Ingredients
1 lb ribeye or flank steak, very thinly sliced
4 large flour tortillas
2 cups shredded Provolone cheese
1 cup shredded Mozzarella cheese
1 large green bell pepper, thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon Worcestershire sauce (optional)
Instructions
Step 1: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced onions and bell peppers.
Step 2: Sauté the vegetables for 5-7 minutes until they are soft and slightly caramelized. Season with salt and pepper, then remove them from the pan and set aside.
Step 3: In the same skillet, increase the heat to high. Add the thinly sliced steak in a single layer. Cook for 2-3 minutes until browned and crispy on the edges. Stir in the Worcestershire sauce if using.
Step 4: Return the cooked vegetables to the skillet and toss with the steak to combine. Remove the entire mixture from the pan.
Step 5: Wipe the skillet clean and reduce heat to medium. Add a small amount of butter. Place one tortilla in the pan, sprinkle with cheese, add the steak mixture to half, and fold. Cook for 2 minutes per side until golden and crispy.
Notes
To make slicing the steak easier, place it in the freezer for 20 minutes before cutting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 540
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Keywords: philly cheesesteak, quesadilla, easy dinner, steak recipe, fusion food
