Philly Cheesesteak Quesadillas

Philly Cheesesteak Quesadillas

 Philly Cheesesteak Quesadillas


  • 1 pound thinly sliced ​​beef steak (such as ribeye or sirloin)
  • salt and pepper taste
  • 1 tablespoon olive oil
  • 1 onion (thinly sliced)
  • 1 bell pepper (thinly sliced) (optional)
  • 2 cloves of garlic (chopped)
  • 1 cup grated provolone cheese (or provolone and mozzarella mixture)
  • 4 large flour tortillas

To provide:
  • Sour cream, salsa, or your favorite dipping sauce

Philly Cheesesteak QuesadillasPhilly Cheesesteak Quesadillas


Prepare the steak.
steak slices with salt and pepper.
a frying pan over medium heat and add a little olive oil.
the steak slices in batches, without crowding, until browned and cooked through. Set aside.

Stir-fry vegetables:

Add more oil to the same pan if needed. Sauté onions and peppers (if using) until softened and slightly caramelized. Add the minced garlic and cook for another minute.
from skillet and set aside with steak.

Assemble the quesadillas.
the flour tortilla on a flat surface.
cooked steak, sautéed onions and peppers, and shredded cheese evenly on each tortilla half. Fold the other half of the tortilla over the filling to create a crescent shape.
Cooking the quesadillas:

Heat a saucepan over medium heat.
each quesadilla for about 2 to 3 minutes per side, or until tortillas are golden brown and cheese is melted.

additional fee:

cut the quesadilla

into small pieces and serve hot.

Serve sour cream, salsa, or your favorite dipping sauce as a side dish. chip

Preparing the meat: Partially freeze the steak before cutting to make it easier to cut.
choices: Provolone is traditional for Philadelphia cheesesteaks, but feel free to experiment with different cheeses, such as cheddar cheese or American cheese.
toppings: Some people may want to add mushrooms or jalapenos to the filling for an extra layer of flavor.
Suggestions: Serve these quesadillas with guacamole or a fresh salad for a complete meal.

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