Philly Cheesesteak Quesadillas

📝 Ingredients

• 14oz container of shaved steak, raw (found in the meat section)
• 2 TBSP Extra Virgin Olive Oil (EVOO), divided
• 1 1/2 TBSP Steak Seasoning, divided
• 1 Red Pepper, chopped
• 1 Green Pepper, chopped
• 1 Yellow onion, chopped
• Soft Taco Flour Tortillas
• 12 slices of provolone cheese
• Shredded Mozarella Cheese

👩‍🍳 Directions

1. 1

   Heat pan to medium high and add 1 TBSP of EVOO to the bottom of the pan. When oil is hot, add steak and 1 TBSP of steak seasoning. Cook until no longer pink and remove from pan.

2. 2

   Add 1 TBSP of EVOO to the pan and add in chopped peppers and onion. Add 1/2 TBSP of steak seasoning, stir, and cook until soft

3. 3

   Add Steak back into the pan and toss around/cook for one minute and remove all from the pan.

4. 4

   Turn heat to medium and add in shredded mozzarella cheese to the bottom of the pan, then add 2 tortillas side by side so half of each is on the bottom of the pan (see video if needed as we are cooking two quesadillas at once). Add sliced provolone cheese to the bottom of each, top with steak mixture, then top with more provolone cheese and fold over the top of the tortillas to make 2 quesadillas.

5. 5

   Cook until you can start smelling the cheese crisp up on the bottom of the quesadilla, add mozzarella cheese on top of the quesadillas, then flip both quesadillas. Cook until the other side is crispy and remove from pan. Cut in half and serve!

6. 6

   Green Beans: Heat salted water to a boil and boil green beans for about 7 minutes until soft. Drain green beans and add back to pan with 1 TBSP of butter and salt/seasonings to taste.