Chipotle Philly Cheesesteak Quesadilla
A cheesy and hearty quesadilla filled with shaved steak, peppers, and onions, drizzled with sweet and spicy honey chipotle vinaigrette.
Ingredients
Main Ingredients
- 1.5 lbs shaved steak or thinly sliced ribeye Can use pre-cooked steak if preferred.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 large flour tortillas
- 2 cups shredded cheese (provolone or pepper jack) Feel free to use different cheeses.
- 1 onion, sliced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Honey chipotle vinaigrette for drizzling Can be made homemade or store-bought.
Instructions
Preparation
- Heat olive oil and butter in a skillet over medium heat.
- Add the onion and bell pepper to the skillet and sauté until softened.
- Add the shaved steak to the skillet, season with salt and pepper, and cook until the steak is browned.
- Remove the steak mixture from heat and set aside.
Cooking Quesadillas
- In another skillet, place a tortilla, sprinkle half of it with cheese, add a portion of the steak mixture, then top with more cheese and fold the tortilla.
- Cook until the tortilla is crispy and the cheese is melted, about 3-4 minutes per side.
- Drizzle with honey chipotle vinaigrette before serving.
- Repeat for the remaining tortillas.
Notes
To store leftovers, let quesadillas cool completely, then wrap in plastic wrap or place in an airtight container. Keep in the refrigerator for up to 3 days. For added flavor, consider marinating the steak or adding extra vegetables like mushrooms or jalapeños.