Description
These quesadillas transform the classic Philly cheesesteak into a handheld, cheesy delight. Perfect for a cozy evening, a casual dinner, or using leftover prime rib, each bite combines tender beef, caramelized onions, sautéed peppers, and melty provolone in a crispy flour tortilla. They’re indulgent, easy to make, and guaranteed to satisfy.
Ingredients
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2 cups thinly sliced prime rib (cooked or leftover)
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1 large onion, thinly sliced
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1 bell pepper (red or green), thinly sliced
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2 tablespoons olive oil or butter
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4 large flour tortillas
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2 cups shredded provolone cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper to taste
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Optional: hot sauce or horseradish sauce for serving
Instructions
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Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onions and bell peppers, sautéing until soft and slightly caramelized, about 6–8 minutes. Season with salt, black pepper, garlic powder, and onion powder.
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Add the sliced prime rib to the skillet and warm for 1–2 minutes until heated through.
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Lay one flour tortilla on a flat surface. Sprinkle half of the shredded provolone evenly over it. Add half of the prime rib and vegetable mixture, then top with a little more cheese. Place a second tortilla on top. Repeat for remaining ingredients.
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Heat a large skillet or griddle over medium heat. Cook each assembled quesadilla for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
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Remove from the skillet and let rest for 1–2 minutes before slicing into wedges. Serve with optional hot sauce or horseradish sauce.
Notes
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Thinly slice the prime rib for tender, evenly heated meat.
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Avoid overfilling tortillas to prevent them from breaking when flipping.
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For added flavor, try a mix of provolone and mozzarella or cheddar.
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Leftover quesadillas can be stored in the fridge for up to 3 days and reheated in a skillet to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes