Phenomenal Philly Cheesesteak Quesadilla Recipe
Our Philly Cheesesteak Quesadilla recipe offers a fusion of classic flavors. Thinly sliced steak, sautéed peppers and onions, and melted cheese are layered between tortillas for a satisfying twist on Tex-Mex cuisine. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this dish is sure to impress with its simplicity and deliciousness.
Equipment
- 1 Skillet
- 1 Spatula
- 1 Cutting Board
- 1 Knife
Ingredients
- 8 ounces 225g thinly sliced steak
- 1 tablespoon vegetable oil
- 1 small onion
- 1 bell pepper
- 4 large flour tortillas
- 2 cups 200g shredded provolone
- 1 tablespoon Salt and pepper
Instructions
- Heat a skillet over medium-high heat and add vegetable oil.
- Sauté thinly sliced steak until browned and cooked to desired doneness, then remove from skillet and set aside.
- In the same skillet, add sliced onions and bell peppers, cooking until softened and lightly caramelized.
- Remove the onions and peppers from the skillet and set aside.
- Place one flour tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
- Arrange the cooked steak, onions, and peppers on top of the cheese, then sprinkle with salt and pepper.
- Sprinkle the remaining shredded cheese over the steak and vegetables, then place another tortilla on top.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted and gooey.
- Repeat with the remaining tortillas and filling ingredients to make additional quesadillas.
- Once cooked, slice the quesadillas into wedges and serve hot, optionally with salsa, sour cream, or guacamole on the side.
Notes
- Choosing Steak - Opt for thinly sliced steak like ribeye or sirloin for quicker cooking. Slice the steak against the grain for tenderness.
- Sautéing Vegetables - Cook onions and bell peppers until softened and lightly caramelized for maximum flavor. Add additional toppings like sliced mushrooms or jalapeños for extra taste.