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Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2–4
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Ingredients:
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- 1/2 lb thinly sliced beef (ribeye or sirloin works best)
- 1 tablespoon olive oil
- 1/2 green bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 4 large flour tortillas
- 1 ½ cups shredded provolone or mozzarella cheese (or a mix)
- Optional: mushrooms, banana peppers, hot sauce
Instructions:
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1. Sauté vegetables
- Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers, season with a little salt, pepper, and garlic powder.
- Cook until softened and slightly caramelized (about 5–7 minutes).
- Remove and set aside.
2. Cook the steak
- In the same pan, add a bit more oil if needed and cook the thinly sliced steak.
- Season with salt and pepper. Sear quickly until just cooked through (1–2 minutes).
- Add back the peppers and onions, toss to combine, then remove from heat.
3. Assemble the quesadillas
- Lay tortillas flat and sprinkle cheese on one half.
- Top with steak and veggie mixture, then more cheese. Fold in half.
4. Cook the quesadillas
- Heat a nonstick skillet or griddle over medium heat.
- Cook each quesadilla 2–3 minutes per side until golden brown and cheese is melted.
- Let rest 1 minute before slicing into wedges.
Serving suggestions:
- Serve with sour cream, chipotle mayo, or a drizzle of cheese sauce.
- Great with fries, coleslaw, or a side salad.
