This fusion recipe delivers 40g of complete protein from tender ribeye steak and melted provolone in crispy tortillas. Perfect for muscle health and satisfying cravings with Philadelphia cheesesteak flavors ready in 25 minutes.
Optional: pickled jalapeños, hot sauce, sour cream
Instructions
Slice ribeye very thin against grain. Season with salt and pepper. Heat 1 tbsp olive oil in large skillet over high heat. Add steak in single layer and sear 2 to 3 minutes per side until browned. Remove and set aside.
Return steak to skillet with vegetables. Toss together and cook 2 minutes to meld flavors. Remove from heat. Adjust seasoning.
Lay out tortillas. On one half of each, layer provolone slices, then steak mixture, then shredded mozzarella. Fold in half.
Heat clean skillet over medium heat. Lightly spray with cooking spray. Cook quesadillas 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
Remove and let rest 2 minutes. Slice each quesadilla into 3 wedges. Serve hot with optional toppings.
Notes
Storage: Filling keeps 4 days refrigerated. Assemble quesadillas fresh for best texture.
Meal Prep: Make filling ahead. Cook fresh quesadillas in 8 minutes for quick meals.
Substitutions: Sirloin or flank steak for leaner option. Chicken works well (38g protein). Low-carb tortillas cut calories.
Protein Boost: Serve with Greek yogurt-based dipping sauce for extra protein.