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Flank steak quesadilla with green peppers and melted cheese on white plate.

Philly Cheesesteak Quesadilla

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 538 kcal

Ingredients
  

  • 1 pound thinly sliced beef steak
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 8 slices of provolone cheese
  • 4 large flour tortillas
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  • Add the thinly sliced onions and bell peppers to the skillet. Season with salt and pepper. Cook until they are soft and slightly caramelized, about 5 to 7 minutes. Remove from the skillet and set aside.
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  • In the same skillet, add the remaining tablespoon of oil and the sliced beef steak. Season with salt and pepper. Cook until the steak is browned and cooked through, about 5 to 7 minutes.
    Sautéed beef and green bell peppers in a skillet, home-cooked beef stir-fry recipe.
  • Return the onions and peppers to the skillet with the steak, mix well and heat through.
  • Lay a tortilla flat and arrange two slices of provolone cheese on one half. Top with a quarter of the steak and vegetable mixture. Fold the tortilla over to cover the filling.
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  • Heat a clean skillet over medium heat. Place the filled tortilla in the skillet. Cook until the tortilla is golden brown and crispy, about 3 minutes per side.
  • Repeat with the remaining tortillas and filling.
  • Cut each quesadilla into wedges and serve hot.
    Golden crispy quesadilla wedges filled with melted cheese, beef, and peppers on a cooling rack.

Nutrition

Calories: 538kcalCarbohydrates: 20gProtein: 36gFat: 35gSaturated Fat: 16gSodium: 558mgFiber: 2g
Keyword cheese, philly cheesesteak quesadilla, steak
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