Ingredients
Scale
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups shredded provolone cheese
- 4 large flour tortillas
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add the sliced steak, seasoning with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside.
- In the same skillet, add onion and bell pepper. Sauté until soft, about 3-4 minutes.
- Return the steak to the skillet and mix with onions and peppers.
- Place a tortilla in the skillet, layer with steak mixture, and sprinkle with cheese. Top with another tortilla.
- Cook until the bottom tortilla is golden, about 2-3 minutes. Flip and cook until the other side is golden and the cheese is melted.
- Remove from heat, slice into wedges, and serve.
Notes
- For extra flavor, add jalapeños or your favorite hot sauce.
- These quesadillas are best served fresh with salsa or guacamole.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, sautéing
- Cuisine: American
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg