Cheesesteak Quesadilla
Cheesesteak Quesadilla for the fun, family dinner.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer, Main Course
Cuisine: American, Mexican
Servings: 4 People
Author: Derek Wolf
Veggies:
- 2 medium Red Bell Peppers sliced
- 1 medium White Onion sliced
- 6-8 Garlic Cloves minced
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Quesadilla:
- 4-6 large Flour Tortilla
- 12-15 slices Provolone Cheese
- 1 cup Cheese Whiz
Begin by thinly slicing your ribeye steaks, red bell peppers and white onion. Mince your garlic and set all of this to the side until ready to cook. Preheat a medium high heat fire (around 375F) with a large plancha/skillet over it.
Adding 1 tbsp of canola oil to the skillet, add your sliced steak and season my Bourbon Prime seasoning. Cook until the steak is fully browned and finished (about 10 minutes). Once the steak is done, pull it off and let it cool. Next, add the bell peppers, onions and garlic seasoned with salt, pepper and garlic powder. Let brown for 7-9 minutes until softened, and once done pull off and let cool.
While the steak and veggies are cooling, clean off your skillet and let it cool down to a medium heat (around 300F) to start building your quesadilla. Add a large tortilla to the skillet and add 2-3 slices of provolone cheese on both halves of the tortilla. Next, add some veggies, sliced steak and a drizzle of cheese whiz to one side of the tortilla. Fold the tortilla over and let it toast for 1-2 minutes per side. Once the quesadilla is done, pull it off, let cool then repeat for your other quesadillas.
For serving, warm up some cheese whiz for dipping. Slice and serve!
Calories: 735kcal | Carbohydrates: 32g | Protein: 48g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 153mg | Sodium: 3483mg | Potassium: 797mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2775IU | Vitamin C: 80mg | Calcium: 711mg | Iron: 4mg