Philly Cheesesteak Quesadillas
Easy recipe for Philly cheesesteak in a tortilla
Ingredients
- 4 tbsp butter
- 2 tbsp olive oil
- 3/4 lb steak
- 1 medium onion
- 1 medium green pepper
- 8 oz mushrooms
- 1 tsp onion powder
- salt and pepper
- 4 tortillas
- 8 slices Provolone cheese
Instructions
- Prepare all of the ingredients before beginning.
- Slice the steak into thin strips. I used skirt steak.
- Slice the onion and pepper into thin strips.
- Clean and slice the mushrooms.
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a frying pan.
- Add the vegetables to the pan and sprinkle with onion powder. Cook and stir until the vegetables are tender, about 3-5 minutes.
- Remove the vegetables to a bowl.
- Add another tablespoon of olive oil to the same frying pan you used for the veggies.
- Cook the steak, sprinkling it with salt and pepper. Turn regularly, cooking until done, about 5 minutes.
- Remove the cooked steak to a bowl. Wipe out the frying pan and set it aside.
- Lay out your tortillas. On one half, layer steak, vegetables, and two slice of cheese. Fold the empty side over the full size.
- Prepare all of the tortillas before you start frying.
- Heat a tablespoon of butter in the frying pan. You may need to add more butter as you cook the quesadillas.
- Place your folded, filled tortilla into the frying pan over medium high heat (I eventually had to lower it to medium).
- Cook until the bottom is golden and crispy, then flip it over and do the other side. The cheese should be melted and the tortilla crispy on both sides.
- Remove and repeat with the other tortillas.
- These are delicious with a scoop of sour cream on the side or, as my husband prefers, with ketchup for dipping.
Notes
Skirt steak can be expensive, so you can replace it with a less pricey cut.
Feel free to experiment with other types of cheese and/or veggies. Traditional Philly cheesesteaks don't have mushrooms, for example, but I was out of peppers.