Description
These Philly Cheesesteak Quesadillas are a bold, cheesy twist on the classic sandwich—loaded with thin-sliced steak, sautéed onions and peppers, and gooey melted cheese inside crispy, golden tortillas. Perfect for quick dinners, game-day snacks, or easy entertaining, these quesadillas bring all the comforting flavors of a Philly cheesesteak in a fun, handheld format.
Ingredients
- 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
- 1 tablespoon olive oil or butter
- 1–2 bell peppers (any color), thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced (optional)
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- 1½ cups shredded provolone or mozzarella cheese
- 4 large flour tortillas
- Cooking spray or extra butter, for toasting
Instructions
- In a large skillet, heat oil or butter over medium-high heat. Sauté onions and bell peppers for 5–7 minutes until soft and caramelized. Add garlic near the end if using.
- Push veggies to one side and add steak to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook for 2–3 minutes until just browned.
- Combine steak and vegetables, then transfer to a plate. Wipe out the skillet or use a clean one.
- Place a tortilla in the skillet over medium heat. Sprinkle cheese on one half, layer with steak-veggie mix, top with more cheese, and fold tortilla over.
- Cook for 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas.
- Slice into wedges and serve hot with your favorite dipping sauces.
Notes
- Use any melty cheese like provolone, mozzarella, American, cheddar, or pepper jack.
- Add jalapeños or hot sauce for a spicy kick.
- Great with ground beef, chicken, or mushrooms for variations.
- Butter the outside of tortillas before toasting for an extra crispy crust.
- Filling can be made ahead and refrigerated for quick assembly.
