Craving a bold fusion of flavors? This Philly Cheesesteak Quesadilla recipe offers the perfect marriage of a classic Philly favorite with a crispy, cheesy twist. Juicy filet mignon, sautéed peppers, and provolone come together in every bite for an irresistible take on comfort food. This elevated quesadilla recipe will keep you returning for more!
Brought to you by @recipeswithriss
Servings: 6
Ingredients:
- (2) 7-8oz Signature Filet Mignons
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 yellow onion, sliced thinly
- 4 pieces of sliced provolone cheese, cut in half
- 1 cup shredded mozzarella
- 2 cloves garlic
- ½ tsp red pepper flakes
- Salt & pepper to taste
Instructions:
- Sauté your thinly sliced yellow onion for 3 minutes over medium heat.
- Add the minced garlic, red pepper flakes, green bell pepper, and red bell pepper to the pan with onions. Sauté another 5-7 minutes until tender.
- Preheat your grill over medium-high heat.
- Season your filet mignons with salt and pepper on both sides.
- Grill the filets on both sides for 3-4 minutes on each side or until desired level of doneness.
- Let the steak rest for at least 5 minutes before thinly slicing on the diagonal.
- Mix the sliced steak with the onions and peppers in a pan and set aside.
- Add a tortilla to a pan over medium-high heat. Add a slice of provolone and a sprinkle of mozzarella cheese to the tortilla, then top with the steak, onions, and peppers mixture.
- Fold the tortilla over to form a quesadilla and flip once the side is golden (about 3-4 minutes)
- Cook on the remaining side for 3-4 minutes until golden on both sides and cut into smaller triangles.
