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Cheesesteak Quesadilla

by Claire Nolan featured in Quesadillas 4 Ways

Ingredients

for 2 quesadillas

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

Garnish

  • fresh parsley
  • 1 cup
    cheese sauce (240 g)
    Calories 710
    Fat 40g
    Carbs 35g
    Fiber 1g
    Sugar 10g
    Protein 47g

Estimated values based on one serving size.

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Preparation

  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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