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Cheese Steak Quesadillas

by Sally
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INGREDIENTS

  • 16 slices provolone cheese

  • 4 large flour tortillas

  • 2 teaspoon Lawry’s Seasoned Salt, icon divided

  • 1 lb beef sirloin steak, cut in thin strips

  • 1 teaspoon McCormick Montreal Steak Grill Mates Seasoningicon

  • 1 teaspoon pepper, divided

  • 1 bell pepper, sliced

  • 1 onion, sliced

  • canola oil

  • non-stick cooking spray

  • 1 teaspoon pepper, divided

  • 16 slices provolone cheese

  • 4 large flour tortillas

  • canola oil

  • non-stick cooking spray

.

DIRECTIONS

  • For the Steak
  • Combine the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoon pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.
  • In a cast iron skillet over medium high heat, heat 1 tablespoon of oil.
  • Sear sliced steak in batches, for 1 to 2 minutes per side, depending on how do you like your steak.
  • If the pan is dry, let add 1 tablespoon of oil. Remove steak from pan. In the same skillet, heat 1 tablespoon oil. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Sauté veggies for 5 minutes or until tender, stirring frequently.
  • For Assemble the Quesadillas
  • Heat large skillet or griddle on medium high heat. Spray with non-stick cooking spray.
  • Place flour tortilla on pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauté peppers and onion.
  • Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. Ready serving!

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