Philly Cheesesteak Quesadilla
This quesadilla is for those that love that steak, pepper, and melty cheese combo of a Philly cheesesteak, but seek that crunch of a crispy tortilla over a hoagie. It’s quick and comforting and a fun spin on everyone’s favorite sandwich that's perfect for game day or a weeknight at home.
Ingredients :
- 2 Tbsp. extra-virgin olive oil, divided
- 12 oz. sirloin steak
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp. Worcestershire sauce
- 2 medium flour tortillas
- 1/2 cup shredded mozzarella
- 1/2 cup shredded provolone
Directions :
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Season steak on both sides with salt and pepper. Add steak to skillet and cook until desired doneness, 3 to 4 minutes per side for medium. Transfer steak to a cutting board and let rest for 10 minutes. Slice into thin strips.
- Add onion and peppers to the skillet and cook over medium heat until soft, about 8 minutes. Add garlic and cook until fragrant, 1 minute more. Return sliced steak to skillet, add Worcestershire and stir to coat. Transfer pepper/steak mixture to a plate and wipe out skillet.
- Place a tortilla on a clean work surface. Sprinkle a quarter of the mozzarella on the bottom half, top with a quarter of the pepper/steak mixture, and a quarter of the provolone. Fold top half of tortilla over on top of filling. Repeat to make 3 more quesadillas.
- Return skillet to medium heat and add remaining tablespoon oil. Working in batches, add quesadillas to skillet and cook until golden and cheese is melty, 2 to 3 minutes per side.
