Cheesy Italian Beef Quesadilla

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 8

The traditional Mexican quesadilla quickly took on an Italian flavor, thanks to the addition of several Mediterranean ingredients. But it remains just as filling and incredibly delicious. Wheat tortillas are filled with thin slices of Italian provolone cheese, cooked roast beef, and roasted bell peppers (use canned). The tortillas are then folded in half and pan-fried on both sides until crispy, with the filling immersed in melted cheese. Serve the quesadilla with giardiniera relish—Italian pickled vegetables—and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g roast beef, sliced very thin
4 large wheat tortillas
220 g provolone cheese, thinly sliced
1 cup canned roasted sweet peppers, drained and thinly sliced
2 tablespoons extra-virgin olive oil
Garlic salt
Giardiniera relish, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tortilla, sweet pepper, provolone cheese, garlic salt, jardiniere

Cooking the dish according to the recipe:

Heat a large nonstick skillet over medium heat. Spread some provolone cheese on one half of the tortilla, then add a layer of beef, then some roasted peppers. Fold the tortilla in half to enclose the filling. Repeat to make 3 more quesadillas.
Heat 1 tablespoon of olive oil in a skillet. Add 2 quesadillas and cook until golden brown on the outside and the filling is chewy, 4-6 minutes per side. Remove from the skillet and sprinkle lightly with garlic salt.