This Philly Cheesesteak Quesadilla combines tender steak, melted cheese, and colorful peppers all in a crispy tortilla. It’s like a party for your taste buds!
I’ll admit, I can’t resist flipping these over to see that gooey cheese stretch. If you want to impress guests, just serve it with some salsa or guacamole for extra fun!
What I love most is how quick and easy it is to whip up. Just cook, fill, and grill—perfect for a busy weeknight when you want something delicious without the fuss!
Key Ingredients & Substitutions
Ribeye Steak: This cut is tender and flavorful, perfect for a cheesesteak. If you want a leaner option, try flank steak or sirloin. They still work well and have good flavor when thinly sliced.
Olive Oil: This is great for cooking, but if you’re looking for another option, avocado oil has a high smoke point and a mild flavor. Canola oil is another alternative!
Onion: I love using yellow onions for their sweetness when cooked. If you’re avoiding onions, you could use shallots for a milder taste or skip them altogether.
Bell Pepper: Feel free to mix colors! Green peppers are classic, but red and yellow ones add more sweetness. Zucchini or even mushrooms can be used for a different twist.
Provolone Cheese: Provolone is rich and melty, but if you want a different cheese, try mozzarella or even pepper jack for a spicy kick. Cheez Whiz can be a fun, nostalgic alternative too!
How Do You Achieve the Perfectly Sautéed Veggies?
Getting your veggies just right is all about timing and heat. Start with your onions and bell peppers. They should be tender but still maintain some crunch. Here’s how:
- Heat your skillet over medium-high heat before adding the oil.
- Add the onions and bell peppers first, giving them about 5 minutes. Stir occasionally.
- Once they soften, add garlic and cook for just a minute more; garlic burns quickly, so keep an eye on it!
A nicely sautéed mixture enhances the overall flavor of your quesadilla, giving it that restaurant-quality taste at home!
How to Make Philly Cheesesteak Quesadilla
Ingredients You’ll Need:
For the Filling:
- 1 pound ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (green, red, or a mix), thinly sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Quesadilla:
- 4 large flour tortillas
- 2 cups shredded provolone cheese (or Cheez Whiz for a classic touch)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15-20 minutes for cooking, making the total time around 30-35 minutes. You’ll be cooking the steak and veggies first, then assembling and frying the quesadillas until they’re perfectly crispy and cheesy. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Steak:
Start by heating the olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak to the skillet and season it with a pinch of salt and pepper. Cook the steak for about 3-4 minutes until it’s nicely browned. Once cooked, remove the steak from the skillet and set it aside on a plate.
2. Sauté Onions and Peppers:
In the same skillet, add the sliced onion and bell pepper. Sauté these veggies for about 5 minutes or until they become softened and slightly caramelized. Add the minced garlic and cook for another minute to release that delicious garlic aroma.
3. Combine Steak and Vegetables:
Now, return the cooked steak to the skillet and mix it well with the sautéed onion and bell pepper. Let everything cook together for an additional couple of minutes to blend those amazing flavors. Once done, remove from heat.
4. Assemble the Quesadilla:
Preheat a separate non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle half of it with a generous amount of shredded provolone cheese. On top of the cheese, add a portion of the steak and vegetable mixture, then sprinkle more cheese over the top before folding the tortilla in half.
5. Cook the Quesadilla:
Cook the quesadilla for about 2-3 minutes on one side until it turns golden brown and crispy. Carefully flip it over and continue cooking until the other side is golden and the cheese is melted, usually another 2-3 minutes.
6. Continue Cooking:
Once cooked, remove the quesadilla from the skillet and set it aside. Repeat the process with the remaining tortillas and filling, creating delicious, cheesy quesadillas.
7. Serve and Enjoy:
Cut each quesadilla into wedges and garnish with freshly chopped parsley. Serve with your favorite dipping sauce, such as salsa or ranch dressing. Enjoy your tasty Philly Cheesesteak Quesadillas!
Can I Use a Different Type of Steak?
Absolutely! While ribeye is traditional for its flavor and tenderness, you can also use sirloin, flank steak, or even chicken for a different twist. Just be sure to slice it thinly for quick cooking and tender bites.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone on hand, cheddar, mozzarella, or Monterey Jack make excellent substitutes. For a classic Philly experience, trying Cheez Whiz is a fantastic option as well! Just melt it into the quesadilla for a creamy finish.
How Do I Store Leftover Quesadillas?
Let the quesadillas cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, place them on a skillet over low heat until warmed through and the cheese is melty again. You can also microwave them for a quicker option, but the skillet adds a nice crispiness!
Can I Make These Quesadillas Vegetarian?
Yes, you can! Simply omit the steak and load up on extra veggies like mushrooms, zucchini, or spinach. You can also add plant-based proteins like tofu or tempeh, seasoned well to add flavor.
