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!
Amount Per Serving
Calories 735Calories from Fat 414
% Daily Value*
Saturated Fat 25g156%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Vitamin A 2775IU56%
Vitamin C 80mg97%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.