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Cheesesteak Quesadilla

This cheesesteak quesadilla combines the best of both worlds with tender strips of beef, sautéed onions and peppers, and ooey gooey melted cheese in a crispy tortilla. It's the perfect way to indulge your craving for Philly-style goodness in a fun and easy format.

Tasty Team
97% would make again
Cheesesteak Quesadilla


for 2 quesadillas

  • 1 tablespoon olive oil
  • ½ lb skirt steak (225 g), sliced into thin strips
  • salt, to taste
  • pepper, to taste
  • ¼ cup onion (40 g), julienned
  • ¼ cup green bell pepper (25 g), julienned
  • 2 large flour tortillas
  • 4 slices provolone cheese, double for 2 quesadillas


  • fresh parsley
  • 1 cup cheese sauce (240 g)

Nutrition Info

  • Calories 671
  • Fat 37g
  • Carbs 35g
  • Fiber 1g
  • Sugar 10g
  • Protein 45g

Estimated values based on one serving size.


  1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
  2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
  3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
  4. Cook for 6 minutes over medium heat, flipping half way.
  5. Serve with cheese sauce and garnish fresh parsley.
  6. Enjoy!
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Cheesesteak Quesadilla