Cheesesteak Quesadillas

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Prep Time
5
 minutes
Cook Time
25
 minutes
Makes
4+
 serving
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 8

    Mission Soft Taco Flour Tortillas
  • ½

    tsp Salt
  • ¼

    tsp Black pepper
  • 2

    Tbsp Vegetable oil, divided
  • 1

    Red bell pepper, thinly sliced
  • 1

    Yellow bell pepper, thinly sliced
  • 1

    Medium onion, thinly sliced
  • 4

    oz Mushrooms, thinly sliced
  • 4

    oz Provolone cheese, shredded

INSTRUCTIONS


  • Step 1

    Sprinkle steak with salt and pepper. Heat a medium, heavy skillet over medium-high until hot. Cook steak, turning once, until browned on both sides but still pink inside, 2-3 minutes per side. Transfer to a cutting board and set aside.

  • Step 2

    In same skillet, heat 1 tbsp. oil over medium. Add red and yellow bell peppers, onions, and cook, stirring until softened, 6-8 minutes. Add mushrooms and cook until softened, about 3 minutes more. Set aside.

  • Step 3

    Lay 4 tortillas on a flat surface, and divide steak and vegetables between them. Top with cheese and remaining tortillas.

  • Step 4

    In a large nonstick skillet heat remaining 1 tbsp. oil over medium. Cook 1 quesadilla at a time, flipping once, until golden brown on both sides, about 3 minutes per side.

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