Ingredients
- 1/2 lb thinly sliced ribeye or flank steak
- 1 tbsp olive oil or butter
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 4 slices provolone cheese (or 1 cup shredded mozzarella or white American cheese)
- 2 large flour tortillas
Instructions
- Heat a skillet over medium-high heat and add olive oil or butter.
- Sauté the sliced bell pepper and onion until soft and slightly caramelized, then transfer to a plate.
- In the same skillet, add the thinly sliced steak. Season with salt, pepper, and garlic powder. Cook until browned and cooked through.
- Return the peppers and onions to the skillet and mix with the cooked steak. Remove from heat.
- In a clean skillet over medium heat, place a tortilla. Layer cheese on half, then spoon over steak mixture, followed by more cheese. Fold over to form a half-moon.
- Cook each side for 2–3 minutes until golden and the cheese is melted. Repeat with the second tortilla.
- Let rest for a minute, then slice into wedges and serve warm.
Notes
- Use ribeye for the most tender texture and authentic flavor.
- Add mushrooms or jalapeños for extra depth.
- Spread cream cheese or cheese sauce inside for a creamier version.
- Use pre-cooked or leftover steak for a quick shortcut.
- Reheat in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
