Philly Cheese Steak Quesadillas
Philly Cheese Steak Quesadillas
Introduction
Philly Cheese Steak Quesadillas are a tasty twist on the classic Philly cheese steak. They are filled with juicy steak, sautéed veggies, and gooey cheese, all inside a crispy tortilla. These quesadillas are easy to make and perfect for a quick meal or a fun snack.
Why Make This Recipe
You should make Philly Cheese Steak Quesadillas because they are delicious, filling, and fast to prepare. If you love the flavors of Philly cheese steak but want something different, these quesadillas give you that great taste in a handy form. They are perfect for lunch, dinner, or even a party!
How to Make Philly Cheese Steak Quesadillas
Ingredients:
- 8 tortillas
- 1 pound flank steak, thinly sliced
- 2 cups provolone cheese, shredded
- 1 cup onions, sliced
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Butter for cooking
Directions:
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In a large skillet, heat olive oil over medium-high heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until they are tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
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In the same skillet, add more olive oil if needed and sear the thinly sliced flank steak on high heat until browned and cooked to your liking, about 3-4 minutes. Season with salt and pepper. Remove from heat and set aside.
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To assemble the quesadillas, place a tortilla in the skillet over medium heat. On one half of the tortilla, layer some of the sautéed vegetables, seared steak, and shredded provolone cheese.
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Fold the other half of the tortilla over the filling. Cook until the cheese is melted and the tortilla is golden and crispy, about 3-4 minutes per side.
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Once cooked, remove from the skillet and repeat with the remaining tortillas and filling.
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Cut into wedges and serve hot with your favorite dipping sauce, such as salsa or ranch dressing.
How to Serve Philly Cheese Steak Quesadillas
Serve the quesadillas hot, cut into wedges. You can pair them with dipping sauces like salsa, ranch, or even sour cream for extra flavor.
How to Store Philly Cheese Steak Quesadillas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet or microwave until heated through.
Tips to Make Philly Cheese Steak Quesadillas
- Make sure your skillet is hot before adding the steak for a nice sear.
- Don’t overload the tortillas; keep the filling balanced to avoid spills.
- Use different cheeses if you like! Cheddar or mozzarella can work well too.
Variation (If Any)
You can add jalapeños for some heat or substitute chicken for the steak to make chicken quesadillas.
FAQs
Can I use a different type of meat?
Yes! You can use chicken, turkey, or even ground beef if you prefer.
Can I make these ahead of time?
You can prepare the filling in advance and assemble the quesadillas just before cooking.
What else can I put in my quesadillas?
Feel free to add other veggies like spinach or zucchini, or even some spices for extra flavor!
Philly Cheese Steak Quesadillas
Ingredients
For the filling
- 1 pound flank steak, thinly sliced
- 1 cup onions, sliced
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil For sautéing
- Salt and pepper to taste
- Butter for cooking For grilling the quesadillas
For the quesadillas
- 8 pieces tortillas
- 2 cups provolone cheese, shredded
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until they are tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
- In the same skillet, add more olive oil if needed and sear the thinly sliced flank steak on high heat until browned and cooked to your liking, about 3-4 minutes. Season with salt and pepper. Remove from heat and set aside.
Assembly and Cooking
- To assemble the quesadillas, place a tortilla in the skillet over medium heat. On one half of the tortilla, layer some of the sautéed vegetables, seared steak, and shredded provolone cheese.
- Fold the other half of the tortilla over the filling. Cook until the cheese is melted and the tortilla is golden and crispy, about 3-4 minutes per side.
- Once cooked, remove from the skillet and repeat with the remaining tortillas and filling.
- Cut into wedges and serve hot with your favorite dipping sauce, such as salsa or ranch dressing.
