Philly Cheesesteak Quesadillas are a delicious fusion of two iconic comfort foods: the classic Philly cheesesteak and crispy, cheesy quesadillas. These savory, cheesy pockets are packed with tender steak, sautéed onions, peppers, and melted cheese, all wrapped in a crispy tortilla. Perfect for a quick dinner, snack, or party appetizer, Philly Cheesesteak Quesadillas bring all the flavor of the famous sandwich, with a fun twist!
Equipment
•Skillet or griddle
•Knife and cutting board
•Large spatula
•Medium bowl
•Cooking spoon
Ingredients
•2 ribeye steaks (or flank steak), thinly sliced against the grain
•1 medium onion, thinly sliced
•1 bell pepper, thinly sliced (green or red)
•2 tablespoons olive oil
•2 teaspoons Worcestershire sauce
•1 teaspoon garlic powder
•Salt and pepper to taste
•4 large flour tortillas
•2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
•2 tablespoons butter (for grilling)
•Optional: mayonnaise or ketchup for dipping
Instructions
1.Cook the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for about 5–7 minutes, until softened and slightly caramelized. Remove from the skillet and set aside.
2.Cook the Steak
In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced steak and cook over medium-high heat for about 3–4 minutes, until the steak is browned and cooked through. Add the Worcestershire sauce, garlic powder, salt, and pepper. Stir to coat the steak in the seasonings. Remove the steak from the skillet and set it aside with the vegetables.
3.Assemble the Quesadillas
Place one tortilla on a clean surface. Layer with a generous amount of provolone cheese, followed by a portion of the cooked steak, vegetables, and more cheese. Top with another tortilla to form a quesadilla. Repeat with the remaining ingredients.
4.Grill the Quesadillas
Heat a large skillet or griddle over medium heat. Add a small amount of butter to the skillet and allow it to melt. Place the assembled quesadilla in the skillet and cook for 2–3 minutes on each side, until golden brown and crispy, and the cheese is melted. You can use a spatula to press down lightly on the quesadilla to ensure an even crisp.
5.Serve
Once cooked, remove the quesadilla from the skillet and cut it into wedges. Serve with your choice of dipping sauces, such as mayonnaise or ketchup, if desired.
Notes
•You can swap the provolone cheese for other meltable cheeses like mozzarella or cheddar for a different flavor.
•If you prefer a spicier kick, add a few slices of jalapeños or a dash of hot sauce to the quesadilla filling.
•For a lighter version, you can substitute the ribeye with leaner cuts of beef like sirloin.
•Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore the crispy texture.
These Philly Cheesesteak Quesadillas are a flavorful and fun twist on the classic sandwich that will quickly become a family favorite. Enjoy the savory steak, melty cheese, and caramelized vegetables in every crispy bite! 🌯🧀