Description
A delicious and easy-to-make Philly Cheesesteak Quesadilla that combines tender, seasoned steak with sautéed bell peppers and onions, layered with melted provolone or mozzarella cheese inside a crispy flour tortilla. Perfect for a quick weeknight meal or casual gathering.
Ingredients
Scale
Steak and Vegetables
- 1 tablespoon olive oil
- ½ pound thinly sliced steak (ribeye or sirloin)
- Salt and pepper, to taste
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
Quesadilla
- 4 large flour tortillas
- 1 cup shredded provolone or mozzarella cheese
Optional Serving
- Sour cream or salsa, for serving
Instructions
- Cook the Steak: In a large skillet over medium-high heat, heat the olive oil. Season the steak with salt and pepper, and cook for 3–4 minutes per side until browned. Transfer to a plate and let rest before slicing into strips.
- Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened and caramelized.
- Assemble Quesadilla: Lay a tortilla flat and place a quarter of the sliced steak on one half. Add sautéed peppers and onions, then sprinkle with ¼ cup of shredded cheese. Fold the tortilla in half and press down gently.
- Cook Quesadilla: Heat a clean skillet over medium heat. Cook the folded quesadilla for 2–3 minutes per side until golden and the cheese is melted.
- Serve: Repeat the assembly and cooking steps with the remaining tortillas. Slice each quesadilla into wedges and serve warm with optional sour cream or salsa.
Notes
- Use ribeye for richer flavor or sirloin for a leaner option.
- You can substitute provolone with mozzarella or even cheddar for a different cheese profile.
- For added heat, add jalapeños to the vegetable sauté.
- Serve immediately for best texture to keep quesadilla crispy.
- Leftovers can be refrigerated and reheated in a skillet to retain crispiness.
