philly cheesesteak quesadilla 1

Philly Cheesesteak Quesadilla is loaded with steak, pepper jack cheese, peppers and onions and is surrounded by a lightly grilled and flaky flour tortilla that is just begging to be dipped into salsa. It only takes minutes to make and is perfect for those busy weekdays when served with a side salad or a bowl of soup. I love using those shaved steaks because they are so thin and cook quickly but you could even use leftover roast beef or pot roast instead if you prefer. If you like the heat, you can even throw some sliced jalapenos in with the peppers and onions.

Ingredients:

  • Shaved steak, about 6 ounces
  • 1 clove of minced garlic
  • 1/2 green sliced green pepper
  • 1/2 sliced onion
  • 1 tablespoon of vegetable oil
  • 1 large flour tortilla
  • 1/2 cup of shredded pepper jack cheese

First, in a large skillet on medium high heat, put in the vegetable oil, green peppers, onions, steak and garlic. Stir frequently until the steak is slightly browned and no longer pink. The onions and peppers will be slightly tender.

philly cheesesteak quesadilla 2

Transfer the steak, onions and peppers into a bowl; wipe excess oil out of the hot pan with a paper towel and return pan to stove. Turn heat down to medium and place one large tortilla in the pan.

philly cheesesteak quesadilla 3

If you are right-handed, spread the steak, peppers and onions on the left side of the tortilla and the pepper jack cheese on the right side. The reason for this is because those who are right-handed will find it easier to fold the quesadilla in half from the right side where the cheese is melted and will stay in place. If you are left-handed, just reverse it. Continue to cook over medium heat until the cheese is melted. You can lift up an edge of the tortilla with a spatula to make sure it is browning nicely and the heat isn’t too high. If the tortilla is getting brown and the cheese isn’t melted, turn the heat down.

philly cheesesteak quesadilla 4

When the cheese is melted and the bottom is nicely browned, use your spatula to lift the right side (with the cheese) over on top of the left side of the quesadilla. Gently press down on the quesadilla with the spatula to ‘glue’ the top to the bottom.

philly cheesesteak quesadilla 1

Carefully slide the quesadilla onto a flat surface and cut slices with a pizza cutter wheel. Transfer slices to a serving dish. Serve with a side of salsa, if desired. Enjoy!

 

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Philly Cheesesteak Quesadilla
2015-09-30 14:40:34
Philly Cheesesteak Quesadilla is loaded with steak, pepper jack cheese, peppers and onions and is surrounded by a lightly grilled and flaky flour tortilla that is just begging to be dipped into salsa. It only takes minutes to make and is perfect for those busy weekdays when served with a side salad or a bowl of soup. I love using those shaved steaks because they are so thin and cook quickly but you could even use leftover roast beef or pot roast instead if you prefer. If you like the heat, you can even throw some sliced jalapenos in with the peppers and onions.
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Ingredients
  1. • Shaved steak, about 6 ounces
  2. • 1 clove of minced garlic
  3. • 1/2 green sliced green pepper
  4. • 1/2 sliced onion
  5. • 1 tablespoon of vegetable oil
  6. • 1 large flour tortilla
  7. • 1/2 cup of shredded pepper jack cheese
Instructions
  1. First, in a large skillet on medium high heat, put in the vegetable oil, green peppers, onions, steak and garlic. Stir frequently until the steak is slightly browned and no longer pink. The onions and peppers will be slightly tender.
  2. Transfer the steak, onions and peppers into a bowl; wipe excess oil out of the hot pan with a paper towel and return pan to stove. Turn heat down to medium and place one large tortilla in the pan.
  3. If you are right-handed, spread the steak, peppers and onions on the left side of the tortilla and the pepper jack cheese on the right side. The reason for this is because those who are right-handed will find it easier to fold the quesadilla in half from the right side where the cheese is melted and will stay in place. If you are left-handed, just reverse it. Continue to cook over medium heat until the cheese is melted. You can lift up an edge of the tortilla with a spatula to make sure it is browning nicely and the heat isn’t too high. If the tortilla is getting brown and the cheese isn’t melted, turn the heat down.
  4. When the cheese is melted and the bottom is nicely browned, use your spatula to lift the right side (with the cheese) over on top of the left side of the quesadilla. Gently press down on the quesadilla with the spatula to ‘glue’ the top to the bottom.
  5. Carefully slide the quesadilla onto a flat surface and cut slices with a pizza cutter wheel. Transfer slices to a serving dish. Serve with a side of salsa, if desired. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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