Philly Cheese Steak Quesadilla with Leftover Steak
These Philly cheese steak quesadillas with leftover steak couldn't be much more simple!
Servings: 4 servings
Calories: 314kcal
Cost: $7
Ingredients
- ½ cup Red bell pepper chopped
- ½ cup Yellow bell pepper chopped
- ½ cup Orange bell pepper chopped
- ½ cup Mushrooms chopped
- 1 tbsp Garlic powder
- 1 tsp Salt
- 1 tsp Black powder
- 2 cups Steak leftover and chopped
- 1 cup Provolone cheese or Oaxaca cheese - shredded or chopped
- 4 Flour tortillas
- 2 tbsp Butter
Instructions
- In a large skillet, add all chopped veggies with garlic, salt, and black pepper and sauté for about 5 minutes over low-medium heat or until veggies are translucent.
- Stir in steak and continue to cook mixture until steak is heated through. Do not overcook as steak will become tough and dry.
- Butter one side of each tortilla.
- Place tortillas, butter side down, onto a preheated skillet or griddle. (You may have to work in batches, depending on the size of your griddle.)
- Sprinkle grated cheese onto one half of each tortilla.
- Top with 3/4 cup to one cup of the steak filling.
- Close tops of tortillas and allow quesadillas to brown on the bottom side before flipping and browning the second side.
- Serve warm with a side of rice and beans or a green salad.
Nutrition
Serving: 1quesadilla | Calories: 314kcal | Carbohydrates: 21g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 1092mg | Potassium: 474mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1506IU | Vitamin C: 82mg | Calcium: 317mg | Iron: 2mg