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Philly Cheesesteak Quesadilla

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Ingredients
  

  • Ingredients:
  • 1 lb ribeye steak thinly sliced
  • 2 tablespoons olive oil
  • 1 bell pepper thinly sliced
  • 1 small onion thinly sliced
  • 4 large flour tortillas
  • 2 cups shredded provolone cheese
  • Salt and pepper to taste
  • Optional: hot sauce for serving

Instructions
 

  • Cooking Instructions:
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak to the skillet, season with salt and pepper, and cook for about 3-5 minutes until browned. Remove the steak from the skillet and set it aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell pepper and onion, and sauté for about 4-5 minutes until they're soft and slightly caramelized. Return the cooked steak to the skillet, mixing it with the vegetables. Remove from heat.
  • Place a large skillet or griddle over medium heat. Lay one tortilla in the skillet, and sprinkle half of the shredded provolone cheese evenly over the tortilla. Then, add half of the steak and vegetable mixture on top of the cheese, followed by another layer of cheese. Finally, top with a second tortilla.
  • Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula and cook for an additional 3-4 minutes on the other side until golden and crispy.
  • Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges. Repeat the process with the remaining ingredients to make a second quesadilla.