Description
This Philly Cheesesteak Quesadilla combines the classic flavors of a Philly cheesesteak sandwich with the crispy, cheesy goodness of a quesadilla. Thinly sliced steak is cooked to perfection, sautéed with caramelized onions and colorful bell peppers, then layered with melted provolone or mozzarella cheese inside a flour tortilla. It’s a quick, delicious twist on two favorites that makes an excellent appetizer or main dish for any occasion.
Ingredients
Scale
Steak and Vegetables
- 1 tablespoon olive oil
- ½ pound thinly sliced steak (ribeye or sirloin)
- Salt and pepper, to taste
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
Quesadilla Assembly
- 4 large flour tortillas
- 1 cup shredded provolone or mozzarella cheese
- Optional: sour cream or salsa, for serving
Instructions
- Cook the Steak: In a large skillet over medium-high heat, heat the olive oil. Season the steak with salt and pepper, and cook for 3–4 minutes per side until browned. Transfer to a plate and let rest before slicing into strips.
- Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened and caramelized, developing rich flavor and tenderness.
- Assemble Quesadilla: Lay a tortilla flat and place a quarter of the sliced steak on one half. Top with sautéed peppers and onions, then sprinkle with ¼ cup of shredded cheese. Fold the tortilla in half, pressing down gently to secure the filling.
- Cook Quesadilla: Heat a clean skillet over medium heat. Cook the folded quesadilla for 2–3 minutes per side until the tortilla is golden brown and crispy, and the cheese inside is fully melted.
- Serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm, optionally accompanied by sour cream or salsa for dipping.
Notes
- Use ribeye or sirloin for tender, flavorful steak slices.
- Allow the cooked steak to rest before slicing to retain juices and tenderness.
- Adjust the cheese type based on preference—provolone offers a traditional Philly flavor, while mozzarella provides mild creaminess.
- For a spicier kick, add sliced jalapeños to the sautéed vegetables.
- Serve immediately after cooking for the crispiest quesadilla texture.
