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Cheesy Philly Cheesesteak Quesadillas

Cheesy Philly Cheesesteak Quesadillas

These Cheesy Philly Cheesesteak Quesadillas are loaded with steak, peppers, and melted cheese in crispy tortillas perfect for quick meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb thinly sliced steak ribeye or sirloin
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 onion sliced
  • 1/2 green bell pepper sliced
  • 1/2 red bell pepper sliced
  • 2 cloves garlic minced
  • 1 1/2 cups shredded provolone or mozzarella cheese
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 4 large flour tortillas

Method
 

  1. Heat olive oil in a skillet over medium-high heat and cook the sliced steak until browned. Season with salt, pepper, and paprika, then remove and set aside.
  2. In the same skillet, add butter and sauté the onions, bell peppers, and garlic until soft and slightly caramelized.
  3. Return the cooked steak to the skillet and mix with the vegetables until well combined.
  4. Place a tortilla in a clean skillet over medium heat and sprinkle cheese over half of it.
  5. Add a portion of the steak and vegetable mixture on top of the cheese.
  6. Sprinkle more cheese on top, then fold the tortilla over to form a quesadilla.
  7. Cook until the tortilla is golden brown and crispy, then flip and cook the other side until the cheese is fully melted.
  8. Remove from the skillet and repeat with the remaining tortillas.
  9. Slice into wedges and serve warm.

Notes

Use thinly sliced steak for quick cooking and tender texture.
Cook steak over high heat to get a good sear without overcooking.
Do not overcrowd the pan to avoid steaming the meat.
Cook vegetables until slightly caramelized for deeper flavor.
Use enough cheese to help bind the quesadilla together.
Keep heat at medium when cooking quesadillas to avoid burning before cheese melts.
Let quesadillas rest briefly before slicing for cleaner cuts.