Philly Cheesesteak Quesadilla
If you love Philly cheesesteaks and quesadillas, then this recipe is for you! It combines the best of both worlds—tender, juicy steak, gooey melted cheese, and crispy tortillas. It’s everything you love about a classic Philly cheesesteak, but in a fun, handheld form.
Equipment
- Cutting board
- Sharp Knife
- Large skillet or griddle
- Spatula
- Small bowl
- Cheese grater
Ingredients
For the Steak Filling:
- ½ lb ribeye steak or flank steak, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- ½ cup onions thinly sliced
- ½ cup green bell peppers thinly sliced
- ½ cup mushrooms sliced (optional)
For the Quesadillas:
- 2 large flour tortillas
- 1 cup shredded provolone or mozzarella cheese or use American cheese for an authentic taste
- 1 tablespoon butter for crisping the tortillas
For Serving (Optional):
- Sour cream
- Salsa
- Hot sauce
- Pickled jalapeños
Instructions
Step 1: Prepare the Steak and Vegetables
- Place your steak in the freezer for about 15 minutes before slicing—this makes it easier to cut thin slices.
- Slice the steak into thin strips. Also, slice the onions, bell peppers, and mushrooms (if using).
- In a small bowl, mix the salt, black pepper, garlic powder, and onion powder. Sprinkle this seasoning over the steak.
Step 2: Cook the Filling
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the sliced onions, bell peppers, and mushrooms. Sauté for about 3-4 minutes until softened. Remove from the skillet and set aside.
- In the same skillet, add the steak slices. Cook for 2-3 minutes per side until browned and fully cooked.
- Return the veggies to the skillet and mix everything together. Remove from heat.
Step 3: Assemble the Quesadilla
- Wipe the skillet clean or use a separate pan. Heat it over medium-low heat and melt ½ tablespoon of butter.
- Place one tortilla in the pan. Sprinkle half of the shredded cheese evenly over the tortilla.
- Spread the cooked steak and veggie mixture over the cheese. Then, top with the remaining cheese.
- Place the second tortilla on top and press it down slightly.
Step 4: Cook the Quesadilla
- Cook for about 2-3 minutes until the bottom tortilla is golden brown. Carefully flip the quesadilla using a spatula.
- Cook the other side for another 2-3 minutes until golden and crispy.
- Remove from heat and let it rest for a minute before slicing into wedges.
Step 5: Serve and Enjoy!
- Serve hot with sour cream, salsa, or your favorite dipping sauce. Enjoy!
Notes
Nutritional Value (Per Serving – Approximate Values)
- Calories: ~600-700 kcal
- Protein: ~40g
- Carbohydrates: ~50g
- Fats: ~35g
- Saturated Fat: ~15g
- Cholesterol: ~90mg
- Fiber: ~3g
- Sugar: ~4g
- Sodium: ~900mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.