Philly Cheesesteak Quesadillas

$- 1 lb beef steak (sirloin or ribeye), thinly sliced - 1 medium onion, sliced - 1 bell pepper (green or red), sliced - 2 cups shredded provolone cheese - 4 large flour tortillas - 1 teaspoon garlic powder - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - 2 tablespoons olive oil When I make Philly cheesesteak quesadillas, I always start with the main ingredients. Thinly sliced beef steak is key. You can use sirloin or ribeye, depending on your taste. Both cuts give great flavor and texture. The onions and bell peppers add sweetness and crunch. I love using provolone cheese because it melts perfectly. It makes the quesadilla creamy and rich. Flour tortillas hold everything together well, making them easy to fold. For a little extra flavor, I often add garlic powder and Worcestershire sauce. These ingredients can take your quesadillas to the next level. Don't forget about seasoning! A sprinkle of salt and pepper is all you need. Use olive oil for cooking. It helps everything cook evenly and adds a nice flavor. With these ingredients, you have a solid base for delicious Philly cheesesteak quesadillas. {{ingredient_image_1}} To start, heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil is hot, add 1 pound of thinly sliced beef steak. You can use sirloin or ribeye. Season the beef with salt, pepper, and 1 teaspoon of garlic powder. Cook for 3 to 4 minutes. The beef should be browned but still tender. Once cooked, take the beef out of the skillet and set it aside. In the same skillet, add another tablespoon of olive oil. Then, add 1 sliced onion and 1 sliced bell pepper. Sauté the veggies for about 5 minutes. They should become soft and sweet. For extra flavor, drizzle 1 teaspoon of Worcestershire sauce over the veggies as they cook. This adds a nice depth to the taste. Now, it's time to put it all together. Lay a large flour tortilla flat on a clean surface. Sprinkle half of it with shredded provolone cheese. Next, add a generous amount of the beef and veggie mix on top. Sprinkle a bit more cheese on the filling. Fold the tortilla in half. Repeat this with the remaining tortillas and fillings. To cook, wipe the skillet clean and return it to medium heat. Place the quesadilla in the skillet. Cook for about 3 to 4 minutes on each side. You want the tortilla to turn golden and the cheese to melt. If needed, add more oil to prevent sticking. Once cooked, let the quesadilla sit for a minute. Then slice it into wedges and enjoy! For Philly cheesesteak quesadillas, I recommend using sirloin or ribeye. These cuts have great flavor and tenderness. Thinly slice the beef to help it cook quickly. This will ensure your quesadillas are juicy and full of taste. To get the best cheese melt, use provolone cheese. It melts nicely and adds a rich flavor. Place a generous amount of cheese on both sides of the tortilla. Cook on medium heat to let the cheese melt fully without burning the tortilla. If you want extra gooeyness, add a bit of cream cheese too. To keep your quesadillas from sticking, oil the skillet well. Use olive oil and make sure to cover the entire surface. This helps the quesadillas brown nicely and slide out easily. If you find them sticking, add a little more oil as you cook. Pro Tips Choose the Right Cut: For the best flavor and tenderness, opt for ribeye or sirloin steak, which are ideal for quick cooking and provide excellent taste. Preheat the Skillet: Ensuring your skillet is hot before adding the quesadilla will help achieve that perfect crispy exterior while keeping the cheese melty inside. Don’t Overstuff: While it might be tempting to add lots of filling, overstuffing can make flipping the quesadilla difficult and lead to spillage during cooking. Let it Rest: Allowing the quesadilla to sit for a minute after cooking will help the cheese set slightly, making it easier to slice and serve without falling apart. {{image_2}} You can swap beef for chicken, shrimp, or even veggies. Chicken works great when thinly sliced and seasoned well. Shrimp adds a sweet touch, while mushrooms or zucchini can make a tasty veggie option. Simply follow the same cooking steps for each protein. This gives you a new flavor and keeps things fun. While provolone is classic, other cheeses work well too. Try cheddar for a sharper taste or mozzarella for a creamy melt. Pepper jack adds a spicy kick. Mixing different cheeses can also create a unique flavor blend. Experiment with your favorites to find what you love most. Want to up the flavor? Add spices like cumin or smoked paprika. A dash of hot sauce can give it a kick. You can also drizzle some ranch or barbecue sauce inside the quesadilla for extra taste. Fresh herbs like cilantro or parsley can brighten up each bite. These small tweaks make a big difference! To store leftovers, let the quesadillas cool first. Wrap each one in plastic wrap or foil. Place them in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of how long they've been stored. To reheat quesadillas, use a skillet or a toaster oven. Heat the skillet over medium heat. Add a bit of oil to prevent sticking. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side. This method helps keep the tortilla crispy and the cheese melty. You can also use the microwave, but this may make the quesadilla soggy. For the best taste, stick to the skillet. If you want to freeze quesadillas, follow these steps. First, let them cool completely. Wrap each quesadilla tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. A Philly cheesesteak quesadilla is a fun twist on the classic sandwich. It combines thin slices of beef steak, sautéed onions, and bell peppers with melted provolone cheese, all wrapped in a flour tortilla. This dish gives you the rich flavors of a Philly cheesesteak in a crispy, cheesy quesadilla form. Yes, you can make these quesadillas ahead of time. Prepare the beef and veggies in advance. Then, store them in the fridge. When you're ready to eat, just assemble and cook the quesadillas. You can also freeze them before cooking. Just remember to wrap them well to avoid freezer burn. You can serve various sides with these quesadillas. Here are some ideas: - A fresh salad with greens and tomatoes - Crispy potato fries or sweet potato fries - A side of salsa for dipping - Sour cream or guacamole for added creaminess These sides enhance the meal and add more flavors to enjoy. Philly cheesesteak quesadillas are a delicious blend of beef, veggies, and cheese. We covered key ingredients like sirloin, onions, and provolone. You learned how to cook the meat, sauté veggies, and assemble the perfect quesadilla. You also discovered tips for choosing the right meat and cheese, plus storage methods. These quesadillas offer endless variation for your taste. Try different proteins and flavor boosts. They’re easy to make, and leftovers are just as tasty. Enjoy making them for family or friends!$

Philly Cheesesteak Quesadillas

Delicious quesadillas filled with beef, cheese, and sautéed vegetables, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb beef steak (sirloin or ribeye), thinly sliced
1 medium onion, sliced
1 bell pepper (green or red), sliced
2 cups shredded provolone cheese
4 large flour tortillas
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce (optional)
to taste Salt and pepper

Instructions

In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the sliced beef steak. Season with salt, pepper, and garlic powder. Cook for about 3-4 minutes until the beef is browned but still tender. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the onions and bell peppers until softened, about 5 minutes. If using, drizzle the Worcestershire sauce over the veggies for extra flavor.
Return the cooked beef to the skillet with the veggies and mix to combine. Cook for another 1-2 minutes to meld flavors. Remove from heat.
Lay a tortilla flat, sprinkle half with shredded provolone cheese, then add a generous portion of the beef and veggie mixture on top. Sprinkle a bit more cheese on top of the filling, then fold the tortilla in half. Repeat with the remaining ingredients.
Wipe the skillet clean and return to medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden and the cheese has melted. Add more oil if necessary to prevent sticking.
Once cooked, remove the quesadilla from the skillet and let it sit for a minute before slicing into wedges.

Notes

Serve with salsa or sour cream for dipping. Garnish with fresh cilantro or chopped green onions.

Keyword beef, cheesesteak, easy recipe, quesadillas