Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 2 Servings
I made the best decision today! I am so glad that I gave this recipe a try because I never would have tasted perfection! This Philly Cheesesteak Quesadilla is simply the best! Well, you just have to try and taste it yourself. I’m sure that you already have an idea just by looking at the photo. Have a beautiful day, friends. Enjoy!
Ingredients:
2 flour tortillas medium/ burrito-sized
½ lb beef (ribeye or top round), thinly sliced or diced
½ medium onion chopped
½ red pepper diced
½ green pepper diced
6 oz mushrooms diced
3 slices provolone cheese (avoid aged cheese), sliced in half
1 tablespoon light olive oil divided
1 garlic clove minced
¼ teaspoon sea salt or to taste
⅛ teaspoon ground black pepper or to taste
2 teaspoons mayo optional
Directions:
Place a large skillet on the stove and turn the heat to medium.
Add 2 teaspoons of oil and allow it to become hot.
Add the meat slices, salt, and pepper. Cook for a few minutes until brown. Remove from the skillet onto a clean plate, then cover to keep warm.
In the same skillet, add 1 teaspoon of oil and allow it to become hot again.
Add the chopped mushrooms, onion, and peppers. Sauté until soft.
Put the meat back into the skillet as well as the minced garlic. Cook for another minute.
Spread mayonnaise over each tortilla.
Fill each tortilla with the meat mixture and cheese, then cover by folding each tortilla.
Place a skillet on the stove and turn the heat to medium.
Add a bit of oil and allow it to become hot.
Add the tortillas into the skillet and cook each side until golden brown the cheese is melted completely.
Serve hot and enjoy!
Nutrition Facts:
Calories 662 | Calories from Fat 414 | Fat 46g 71% | Saturated Fat 18g 113% | Cholesterol 111mg 37% | Sodium 974mg 42% | Potassium 835mg 24% | Carbohydrates 25g 8% | Fiber 3g 13% | Sugar 6g 7% | Protein 36g 72% | Vitamin A 1411IU 28% | Vitamin C 66mg 80% | Calcium 376mg 38% | Iron 4mg 22%
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