PHILLY CHEESESTEAK QUESADILLA RECIPE
Homemade quesadilla recipe ready in under 30 minutes. Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
- Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
- Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
- Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
- Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.
Nutrition Facts : Calories 662 kcal, Carbohydrate 25 g, Protein 36 g, Fat 46 g, SaturatedFat 18 g, Cholesterol 111 mg, Sodium 974 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PHILLY CHEESESTEAK QUESADILLA
This Philly Cheesesteak Quesadilla recipe has all of the flavors of a cheesesteak in a crispy quesadilla. Great for dinner or game day!
Provided by Jamie Sherman
Categories Beef
Time 40m
Number Of Ingredients 8
Steps:
- Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain.
- Preheat skillet over medium-high heat, add oil, onions, and season with salt and pepper. Cook onions until they begin to caramelize.
- Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with a spatula until meat is cooked through.
- Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside.
- Preheat a griddle over medium-high heat.
- Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown - carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Repeat assembly and cooking instructions with the remaining ingredients.
- Remove the quesadillas from the griddle to a cutting board. Slice each one into 3-4 wedges.
Nutrition Facts : Calories 687 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 33 grams fat, Fiber 10 grams fiber, Protein 32 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1/2 quesadilla, Sodium 1500 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
PHILLY CHEESESTEAK QUESADILLAS
A family favorite in my household!
Provided by Jen2370
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
- Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
- Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 926.7 calories, Carbohydrate 101.3 g, Cholesterol 108.4 mg, Fat 36.4 g, Fiber 6.3 g, Protein 46.3 g, SaturatedFat 17.1 g, Sodium 1984.8 mg, Sugar 22.2 g
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