Description
This Philly Cheese Steak Quesadillas recipe combines the classic flavors of a Philly cheesesteak with the crispy, cheesy goodness of quesadillas. Tender ribeye steak sautéed with bell peppers, onions, and mushrooms is layered with melted provolone cheese between flour tortillas, then grilled to golden perfection. Perfect for a quick, flavorful main course that serves 4 to 6 people.
Ingredients
Scale
Meat and Vegetables
- 1 lb thinly sliced ribeye steak or sirloin
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 cup sliced mushrooms (optional)
Seasonings and Sauces
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Other Ingredients
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 ½ cups shredded provolone cheese or mozzarella
- 1 tablespoon butter (for greasing the skillet)
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced onions, green and red bell peppers, and mushrooms if using. Sauté until the vegetables are softened and slightly caramelized, about 5 to 7 minutes. Remove from skillet and set aside to keep warm.
- Cook the Steak: In the same skillet, add the thinly sliced ribeye steak and cook over medium-high heat until browned and cooked through, approximately 4 to 5 minutes. Season the steak with garlic powder, salt, black pepper, and Worcestershire sauce, stirring to combine and infuse the flavors.
- Combine Steak and Vegetables: Return the sautéed vegetables to the skillet with the steak and mix everything well to evenly distribute the flavors. Keep warm while preparing the quesadillas.
- Assemble the Quesadillas: Warm a separate clean skillet or griddle over medium heat and lightly grease it with butter. Place one flour tortilla on the skillet. Sprinkle about a quarter of the shredded cheese evenly over the tortilla, then layer a quarter of the steak and vegetable mixture on top. Add more cheese over the steak mixture, then place another tortilla on top to form a sandwich.
- Grill the Quesadilla: Cook the quesadilla for 2 to 3 minutes on one side until it turns golden brown and the cheese starts melting. Carefully flip the quesadilla using a spatula and cook the other side for another 2 to 3 minutes until golden brown and the cheese is fully melted.
- Serve: Remove from heat and let the quesadilla cool for a minute before slicing into wedges. Repeat the assembly and cooking process with the remaining ingredients. Serve hot with your choice of sour cream, salsa, or chipotle mayo for dipping if desired.
Notes
- For extra flavor, use a mix of provolone and white American cheese.
- You can substitute steak with deli roast beef if short on time.
- Serve these quesadillas with sour cream, salsa, or chipotle mayo for delicious dipping options.
