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Philly Cheese Steak Quesadillas are filled with melted provolone cheese, tender-crisp onions and peppers, fresh mushrooms, and seared steak slices….
Ingredients [ For 4 to 6 people ] [ Preparation time : 15 minute – Cooking time : 15 minutes ]
- Vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 1/4 teaspoons seasoned salt, divided
- 1/2 teaspoon pepper, divided
- 2 sirloin or rib-eye steaks, cut into thin strips
- 1 teaspoon steak seasoning
- 4 ounces mushrooms, sliced
- 4 large flour tortillas
- 1 package thinly sliced provolone cheese
Heat 1 tablespoon of butter and 1 tablespoon vegetable oil in a large pan over medium-high heat.
Sprinkle onion and peppers with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Place onions and peppers in the heated pan and cook 6 to 8 minutes. Place in a bowl and set aside.
If necessary, add a little more oil to the pan. Place over medium-high heat. Sprinkle steak with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper.
Cook steak until seared, about 1 to 2 minutes per side. If you like your steak well done, cook a little longer. Place steak in the bowl with onions and peppers.
Add 1 tablespoon of butter to a pan and cook mushrooms until golden. Transfer to the bowl with steak, onions, and peppers.
Wipe the pan clean. For each quesadilla add about 1 teaspoon oil and 1 teaspoon butter to the pan. Place over medium heat.
For each quesadilla, place about 3 slices cheese on one half of tortilla. Top cheese with steak, onion, and pepper mixture, using the desired amount. Layer 3 more slices of cheese on top of filling and fold tortilla in half.
Cook in a heated pan until golden and crispy on each side. Repeat with remaining tortillas.