Description
This Philly Cheesesteak Quesadilla is a delicious fusion dish combining the flavors of a classic Philly cheesesteak with the crispy, melty goodness of a quesadilla. Tender strips of seasoned ribeye steak are sautéed with caramelized onions and colorful bell peppers, then layered with provolone or mozzarella cheese inside a warm flour tortilla. Cooked on the stovetop until golden and gooey, these quesadillas make a satisfying and flavorful meal perfect for lunch or dinner.
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 Serving
- Sour cream or salsa, for serving
Instructions
- Cook the steak: In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and cook for 3 to 4 minutes per side until nicely browned. Remove the steak from the skillet and transfer to a plate. Let it rest for a few minutes before slicing into strips.
- Sauté the vegetables: In the same skillet, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Assemble the quesadillas: Lay a large flour tortilla flat on a clean surface. Place a quarter of the sliced steak on one half of the tortilla. Top with a quarter of the sautéed peppers and onions, then sprinkle with ¼ cup shredded provolone or mozzarella cheese. Fold the tortilla in half over the filling and press down gently to seal.
- Cook the quesadillas: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese inside has melted.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas and fillings. Once all quesadillas are cooked, slice them into wedges and serve warm, optionally with sour cream or salsa on the side.
Notes
- Use ribeye steak for the most authentic and flavorful result, but sirloin is a good substitute.
- Make sure to slice the steak thinly to ensure quick cooking and tenderness.
- You can experiment with cheeses like provolone, mozzarella, or even a mild cheddar for different flavors.
- Adding a little hot sauce or pickled jalapeños can add a nice spicy kick.
- For gluten-free, substitute flour tortillas with gluten-free varieties.
