Philly Steak Quesadillas

The thought of a Philly Cheesesteak on a hoagie bun is so strong, however, some of us have learned to watch the amount of carbs we take in. I have found a great recipe that still allows me the enjoyment of eating a Philly Cheesesteak but without the dreaded carbs.

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Are you still following me? Of course you are, who does not savor the mixed flavors and creaminess of the steak and the cheese, along with slightly crunchy peppers and onions?

Not only will the Philly Steak Quesadillas give you the classic taste of old fashioned Philly Cheesesteak Sandwiches, they freeze well and can easily be reheated. There are so many things you can do with tortillas, it may surprise you!

Substitutions:

            You can easily substitute the cubed steak with corned beef, add sauerkraut and swiss cheese and make a reuben quesadilla.

            When using flour tortillas, choose an appropriate size. The large ones will fill guests or family faster, smaller sizes will require more ingredients and tortillas.

            You can easily make homemade tortillas rather than use store bought.

            Provolone is the best cheese to use in this recipe, it takes longer to melt and adheres to the other ingredients making it look scrumptious.

            The original Philly Cheesesteak contained only beef, onion and cheese. You can make them that way or add the peppers and mushrooms.

            For spicier taste, add red hot sauce, salsa or even pico de gallo.

What ingredients do you need for Philly Steak Quesadillas

            2 medium sized burritos

            ½ green pepper, sliced

            ½ red pepper, sliced

            1 small onion, sliced

            1 clove garlic, minced

            ½ pound good quality steak (ribeye is the common choice), chopped or sliced

            Salt and pepper to taste

            6 ounces of chopped mushrooms

            3 slices Provolone cheese, cut in half (3 halves for each tortilla)

            1 tbsp. Olive oil

            2 tsp mayonnaise (optional)

How to make Philly Steak Quesadillas

FIRST STEP:

Heat a skillet with the olive oil and the garlic

Place the meat, add salt and pepper to taste

SECOND STEP:

Remove meat when fully cooked, set to the side and keep warm

In the same pan, sautee all the vegetables until tender, add oil if needed

THIRD STEP:

Add the meat back into the skillet and combine

If using the mayo, spread one teaspoon on each tortilla

FOURTH STEP:

Divide the filling equally between the tortillas

Fold the tortilla to cover

FIFTH STEP:

Heat a skillet to medium heat

Add very little oil and place one of the folded tortillas in the skillet

SIXTH STEP:

Turn the tortilla over when it starts to become golden brown and cook the other side.

Repeat with the second tortilla

Slice and serve

Serving Suggestions:

These quesadillas are a meal in themselves, but you could add a dinner salad on the side.

Serve with a bowl of melted nacho cheese or melted provolone

These can also be served with refried beans

Also tastes great with Cilantro Lime Rice dish.

This complete meal can be served in 30 minutes or less. Your family will love this version without the carbs. Perfect meal for after a long and busy day.

Philly Steak Quesadillas

Philly Steak Quesadillas

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 medium sized burritos
  • ½ green pepper, sliced
  • ½ red pepper, sliced
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • ½ pound good quality steak (ribeye is the common choice), chopped or sliced
  • Salt and pepper to taste
  • 6 ounces of chopped mushrooms
  • 3 slices Provolone cheese, cut in half (3 halves for each tortilla)
  • 1 tbsp. Olive oil
  • 2 tsp mayonnaise (optional)

Instructions

FIRST STEP:

Heat a skillet with the olive oil and the garlic

Place the meat, add salt and pepper to taste

SECOND STEP:

Remove meat when fully cooked, set to the side and keep warm

In the same pan, sautee all the vegetables until tender, add oil if needed

THIRD STEP:

Add the meat back into the skillet and combine

If using the mayo, spread one teaspoon on each tortilla

FOURTH STEP:

Divide the filling equally between the tortillas

Fold the tortilla to cover

FIFTH STEP:

Heat a skillet to medium heat

Add very little oil and place one of the folded tortillas in the skillet

SIXTH STEP:

Turn the tortilla over when it starts to become golden brown and cook the other side.

Repeat with the second tortilla

Slice and serve

Nutrition Information:
Serving Size: 1 cup
Amount Per Serving: Calories: 120Total Fat: 10gSaturated Fat: 8gTrans Fat: 2gSodium: 20mgCarbohydrates: 180gProtein: 16g