Philly Cheesesteak Quesadilla Recipe

Craving something cheesy, savory, and utterly satisfying? Look no further than the Philly Cheesesteak Quesadilla. This recipe combines the best of both worlds: the classic Philly cheesesteak with its tender beef, sautéed onions, and melted cheese, and the ever-popular quesadilla, crispy on the outside and gooey on the inside.

This fusion dish is perfect for lunch, dinner, or even as a hearty snack, offering a quick and delicious way to enjoy the iconic flavors of a Philly cheesesteak in a handheld, easy-to-eat format.

Kitchen Tools and Equipment

Essential Tools

• Large skillet or griddle
• Sharp knife and cutting board
• Mixing bowls
• Spatula
• Tongs
• Cheese grater (if using block cheese)

Step-by-Step Cooking Instructions

Step 1: Prepare the Steak

1. Slice the Steak: Thinly slice the ribeye steak against the grain to ensure tenderness. If the steak is not already thin, consider partially freezing it for easier slicing.
2. Season the Steak: In a mixing bowl, toss the sliced steak with garlic powder, onion powder, salt, and pepper.

Step 2: Sauté the Vegetables

1. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.
2. Cook the Onions and Peppers: Add the sliced onions and bell peppers to the skillet. Sauté until the vegetables are soft and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.

Step 3: Cook the Steak

1. Sear the Steak: In the same skillet, add the seasoned steak slices. Cook for about 2-3 minutes on each side, or until the steak is browned and cooked to your desired level of doneness.
2. Combine with Vegetables: Once the steak is cooked, add the sautéed onions and peppers back into the skillet. Stir to combine and let the flavors meld for another minute. Remove from heat.

Step 4: Assemble the Quesadillas

1. Prepare the Tortillas: Lay out the flour tortillas on a flat surface. Evenly distribute the steak and vegetable mixture over half of each tortilla.
2. Add Cheese: Sprinkle a generous amount of shredded provolone cheese over the steak and vegetables. Fold the tortilla over to create a half-moon shape.

Step 5: Cook the Quesadillas

1. Heat the Skillet or Griddle: Wipe out the skillet or use a griddle, and heat over medium heat. Lightly grease with butter or non-stick spray.
2. Cook the Quesadillas: Place the quesadillas in the skillet, cooking 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
3. Cut and Serve: Once cooked, remove from the skillet and cut each quesadilla into wedges. Serve hot.

Serving Suggestions

Side Dishes

• French Fries: Pair with classic French fries for a complete Philly experience.
• Coleslaw: A tangy coleslaw adds a refreshing crunch to balance the rich flavors.
• Salad: A simple side salad with a light vinaigrette works well to round out the meal.

Dipping Sauces

• Cheese Sauce: For an extra cheesy experience, serve with a side of warm cheese sauce.
• Garlic Aioli: A creamy garlic aioli adds a delightful depth of flavor.
• Marinara Sauce: For a different twist, dip your quesadilla in marinara sauce.

Tips for Success

Choosing the Right Steak

• Ribeye is Best: Ribeye is the preferred cut for its marbling and tenderness, but you can also use skirt steak or flank steak for a more budget-friendly option.

Getting the Perfect Sear

• High Heat: Ensure the skillet is hot before adding the steak to achieve a perfect sear and prevent the meat from steaming.
• Don’t Overcrowd: Cook the steak in batches if necessary to avoid overcrowding the skillet, which can lower the heat and result in uneven cooking.

Variations to Try

Chicken Cheesesteak Quesadilla

• Swap the Protein: Substitute chicken breast or thighs for the steak, following the same steps for seasoning and cooking.

Vegetarian Philly Quesadilla

• Go Meatless: Replace the steak with portobello mushrooms or a combination of sautéed mushrooms, zucchini, and eggplant for a delicious vegetarian option.

Spicy Philly Quesadilla

• Add Heat: Incorporate sliced jalapeños or a sprinkle of crushed red pepper flakes for a spicy kick.

Conclusion

The Philly Cheesesteak Quesadilla is a tasty, innovative way to enjoy the beloved flavors of a Philly cheesesteak in a quick and convenient format. With its tender steak, flavorful vegetables, and gooey melted cheese, this dish is sure to become a favorite in your household. Whether you’re whipping it up for a weeknight dinner or serving it at a gathering, it’s a guaranteed crowd-pleaser.

FAQs

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the steak and vegetable filling ahead of time and refrigerate it. When you’re ready to serve, assemble the quesadillas and cook them fresh.

What Cheese Works Best for Quesadillas?

Provolone is the traditional cheese for Philly cheesesteaks, but mozzarella, cheddar, or a blend of cheeses can also work well.

Can I Freeze Leftover Quesadillas?

Absolutely! Cooked quesadillas can be frozen in an airtight container for up to 2 months. Reheat them in a skillet or oven to retain their crispiness.

Is There a Gluten-Free Option?

To make this recipe gluten-free, simply use gluten-free tortillas and ensure all other ingredients, like seasonings, are gluten-free.

What Other Toppings Can I Add?

Feel free to get creative! Add sautéed mushrooms, pickled jalapeños, or even a drizzle of ranch dressing for extra flavor.

Yield: 4 quesadillas

Philly Cheesesteak Quesadilla Recipe

Print

Craving something cheesy, savory, and utterly satisfying? Look no further than the Philly Cheesesteak Quesadilla. This recipe combines the best of both worlds: the classic Philly cheesesteak with its tender beef, sautéed onions, and melted cheese, and the ever-popular quesadilla, crispy on the outside and gooey on the inside. This fusion dish is perfect for lunch, dinner, or even as a hearty snack, offering a quick and delicious way to enjoy the iconic flavors of a Philly cheesesteak in a handheld, easy-to-eat format.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb thinly sliced ribeye steak (or skirt steak)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 8 large flour tortillas
• 2 cups shredded provolone or mozzarella cheese
• 1 tablespoon butter, for cooking

Instructions

1. Cook the Steak:
   Heat the olive oil in a large skillet over medium-high heat.
   Add the thinly sliced steak and cook for 2-3 minutes until browned. Season with salt and pepper.
   Add the Worcestershire sauce and cook for another 1-2 minutes. Remove the steak from the skillet and set it aside.
   
2. Sauté the Vegetables:
   In the same skillet, add the onions, bell peppers, mushrooms (if using), and garlic. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
   Season with salt and pepper to taste. Remove from the heat and set aside.
   
3. Assemble the Quesadillas:
   Lay out four tortillas on a flat surface. Evenly distribute the cooked steak, sautéed vegetables, and shredded cheese over the tortillas.
   Place the remaining four tortillas on top, pressing down gently to hold the fillings in place.
   
4. Cook the Quesadillas:
   Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the skillet.
   Place a quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
   Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
   
5. Serve:
   Slice the quesadillas into wedges and serve immediately.

Notes

• Steak Substitutes: If you don't have ribeye, you can use flank steak, skirt steak, or even thinly sliced roast beef from the deli.
• Cheese: Provolone is the traditional cheese for Philly cheesesteak, but mozzarella, cheddar, or a blend of cheeses work well too.
• Vegetable Variations: Feel free to add or omit vegetables according to your taste. Mushrooms add a nice earthy flavor, but you can also include jalapeños for a spicy kick.
• Make Ahead: You can cook the steak and vegetables ahead of time. Store them in the refrigerator and assemble the quesadillas when ready to cook.
• Serving Suggestions: Serve with a side of sour cream, guacamole, or salsa for dipping. These quesadillas also pair well with a simple green salad or fries.