Philly Cheesesteak Quesadillas

Name: Philly Cheesesteak Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 12 oz ribeye steak; 1 medium White Onion, halved thinly sliced; 1 medium green bell pepper (seeds removed ), thinly sliced; 2 tbsp extra virgin olive oil (plus additional the quesadillas), for frying; 0.5 tsp Salt; 0.5 tsp Ground Black Pepper; 16 slices provolone cheese; 4 large tortillas; 0.5 cup Sour Cream, for dipping

In addition to wine soaked onions, mushrooms and green bell peppers, what makes this quesadilla ultra ooey is the wine soaked cheese. Its edible rind soaked in Palatine Hills Cabernet Merlot, slices of grilled sirloin steak and drunk veggies is what makes these the ultimate dinner dish.

Brooke1999

Prep5 min

Cook15 min

Total20 min

Servings4

Difficultymedium

AmericanEntrees

Ingredients

12 ozribeye steak
1 mediumWhite Onion, halved thinly sliced
1 mediumgreen bell pepper (seeds removed ), thinly sliced
2 tbspextra virgin olive oil (plus additional the quesadillas), for frying
0.5 tspSalt
0.5 tspGround Black Pepper
16slices provolone cheese
4 largetortillas
0.5 cupSour Cream, for dipping

Instructions

1
Slice the ribeye steak as thinly as possible, either against the grain or with the knife on a 30° angle.
2
Heat a large skillet with olive oil over medium-high heat. Add the onions and peppers, then season with salt and pepper. Saute for 5-8 minutes, stirring often, until cooked through with some caramelization on the onions.
3
Return the pan to medium-high heat and arrange the ribeye slices in a single layer on the skillet, ensuring they don't overlap (work in batches if necessary). Season generously with salt and pepper, and cook for 1-2 minutes per side, until seared, then set aside.
4
To assemble the quesadillas, arrange two slices of provolone cheese on one half of the tortilla. Top with a quarter of the beef, then a quarter of the sauteed vegetables. Finish with another 2 slices of provolone and fold the quesadilla closed and give it a press to hold it in place. Repeat with remaining tortillas.
5
Reheat the same skillet used throughout over medium heat with a very light drizzle of olive oil. Lay 1-2 quesadillas in the pan and fry for 2-4 minutes per side, until the tortilla is golden and crispy, and the cheese is fully melted and beginning to ooze out of the quesadilla.
6
Place the cooked quesadillas on a wire rack to cool slightly then cut them in halves or thirds using a very sharp chef's knife. Serve immediately with a dipping sauce of your choice.