This easy 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. If you wanted to serve it with some cheez whiz on the side, no one would complain.
Have you made this yet? Let us know how it went in the comments below!
extra-virgin olive oil, divided
Freshly ground black pepper
medium yellow onion, thinly sliced
red bell pepper, thinly sliced
green bell pepper, thinly sliced
cloves garlic, minced
medium flour tortillas
- 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.