Philly Quesadilla Recipe
Shaved ribeye, sautéed onions, peppers and Pepper Jack cheese in a tortilla, option of salsa and sour cream.
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Ingredients
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Main Ingredients
Vegetables
Condiments
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Slice the onion and bell pepper into thin strips. Set aside.
- 2
Cook the Ribeye
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shaved ribeye steak, season with salt and black pepper, and sauté until fully cooked, about 3-4 minutes. Remove from skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
Assembly
- 4
Assemble the Quesadilla
On a clean surface, place one tortilla and layer with half of the cooked ribeye, half of the sautéed onions and peppers, and 1 cup of Pepper Jack cheese. Top with another tortilla.
- 5
Cook the Quesadilla
In a non-stick skillet over medium heat, cook the quesadilla for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining ingredients.
Serving
- 6
Serve the Quesadillas
Cut the quesadillas into wedges and serve hot with salsa and sour cream on the side.