Beef Steak Quesadilla Recipe (Cheesesteak Quesadillas)
Make this easy beef steak quesadilla recipe in just 20 minutes! Tender sirloin steak, melty provolone cheese, and delicious veggies create a yummy quesadilla that is just like a Philly cheesesteak!
Servings 1 serving
Calories 335kcal
Ingredients
- 1 burrito-sized tortilla
- ½ cup peppers thin-sliced
- ⅓ cup onions thin-sliced
- ½ tablespoon mayonnaise
- ½ tablespoon Dijon mustard
- 4 oz. steak sirloin, skirt, or flank steak recommended
- 1 slice provolone cheese sliced into thin strips
- ½ tablespoon olive oil
- salt and black pepper to taste
Instructions
- Heat the olive oil over medium heat in a cast iron skillet or other large skillet. Add the cleaned and sliced peppers and onions and cook them for 5-7 minutes or until cooked and softened.½ cup peppers, ⅓ cup onions, ½ tablespoon olive oil, salt and black pepper to taste
- Cook the steak according to the package directions if using frozen steak. If using fresh steak, cut it into thin strips and cook it over medium-high heat for 2-3 minutes, moving frequently. Season to taste.4 oz. steak
- Combine the mayonnaise and mustard in a small bowl. Spread it evenly over the tortilla. Place the sauteed onions and peppers on one half of the tortilla and the cheese and steak on the other.1 burrito-sized tortilla, ½ tablespoon mayonnaise, ½ tablespoon Dijon mustard, 1 slice provolone cheese
- Fold the tortilla in half. Return the quesadilla to the pan and cook each side until it is golden brown. Remove from the pan onto a cutting board. Use a sharp knife or pizza cut to cut into four triangles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a pan over medium-low heat until heated through.
Nutrition
Serving: 1quesadilla | Calories: 335kcal | Carbohydrates: 24g | Protein: 30g | Fat: 17.5g
