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To make Philly cheesesteak quesadillas, gather these simple ingredients: - 1 lb beef steak (sirloin or ribeye), thinly sliced - 1 medium onion, thinly sliced - 1 bell pepper (choose green or red), thinly sliced - 2 cups shredded provolone cheese - 4 large flour tortillas - 2 tablespoons olive oil, divided - 1 teaspoon garlic powder - 1 teaspoon Worcestershire sauce (optional) - Salt and freshly ground black pepper to taste Each ingredient plays a role in creating that classic cheesesteak flavor. The beef gives it a hearty base, while the cheese adds creaminess. Onions and peppers bring sweetness and crunch. Flour tortillas hold everything together and make it easy to eat. Olive oil keeps things cooking smoothly, and seasonings boost the taste. You can adjust ingredients based on your likes or what you have at home. Enjoy mixing and matching to find your perfect blend! {{ingredient_image_2}} Start by heating a skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil shimmers, add your thinly sliced beef steak. Season it with salt, pepper, and garlic powder. Sear the beef for 3 to 4 minutes. Stir occasionally until it's browned but still tender. Once done, take the beef out of the skillet and set it aside on a plate. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté them for about 5 minutes. Cook until they soften and become fragrant. If you like, you can drizzle Worcestershire sauce over the veggies for more flavor. Once your vegetables are ready, return the cooked beef to the skillet. Stir everything together well. Cook for another 1 to 2 minutes. This helps the flavors mix nicely. When finished, take the skillet off the heat. Grab one flour tortilla and lay it flat. Sprinkle half of it with a good amount of shredded provolone cheese. On top of the cheese, add a portion of the beef and vegetable mix. Then, sprinkle a bit more cheese on top. Fold the tortilla in half, covering the filling. Repeat this step with the other tortillas and filling. Wipe the skillet clean with a paper towel and put it back on medium heat. Carefully place your assembled quesadilla in the skillet. Cook each side for about 3 to 4 minutes. You want the tortilla to be golden and crispy, and the cheese inside to melt. If they stick, add a bit more olive oil. Once they’re cooked to a perfect golden color, take the quesadillas out of the skillet. Let them rest for a minute. This helps the cheese set a little. Cut each quesadilla into wedges for easy serving. Enjoy them with salsa or sour cream! To make great quesadillas, cooking time matters. Cook the beef just enough to brown it. Overcooking makes it tough. Aim for 3 to 4 minutes on medium-high heat. Stir the beef often. This helps it cook evenly. After cooking, let it rest. This keeps the juices locked in. For the veggies, sauté them until soft. Five minutes is usually perfect. Make sure they smell great! Selecting the right beef is key. Sirloin and ribeye are both tasty choices. Sirloin is leaner, while ribeye is richer and more flavorful. Thinly slice the beef against the grain. This helps keep it tender. If you have a choice, ribeye adds extra juiciness. The right cheese makes a big difference. Provolone melts beautifully and adds great flavor. Use shredded cheese for quick melting. Spread it evenly in your quesadilla. For extra creaminess, mix in some mozzarella or cheddar. When cooking, keep the heat medium. Too high will burn the tortillas before the cheese melts. Flip the quesadilla carefully, and let it cook until golden. Enjoy that perfect cheesy pull when you slice it! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use sirloin or ribeye steak. These cuts are perfect for quick cooking and give a juicy bite. Don’t Overcrowd the Skillet: When cooking the beef and vegetables, ensure the skillet isn't overcrowded. This allows for even cooking and prevents steaming. Let it Rest: After cooking, let the quesadillas rest for a minute before slicing. This helps the cheese set and makes for cleaner cuts. Experiment with Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique flavor profile! {{image_4}} You can switch up the cheese in your quesadillas. Provolone is great, but try mozzarella for a milder taste. Cheddar brings sharpness, while pepper jack adds a spicy kick. Each cheese melts well and changes the flavor. Feel free to mix cheeses for a unique twist. Want to add more veggies? Mushrooms, zucchini, or spinach work well in this recipe. They add nutrition and flavor. If you prefer, skip the onion or bell pepper. You can use any vegetable you enjoy. Just sauté until they are soft before mixing with the beef. If you love heat, add hot peppers to your filling. Jalapeños or banana peppers can bring extra spice. Chop them finely and mix them with the beef and veggies. For a milder option, use roasted red peppers. They give flavor without the heat. You can keep leftover quesadillas in the fridge. Place them in an airtight container. They stay fresh for up to three days. To prevent sogginess, separate layers with parchment paper. This helps keep the quesadillas crisp. To freeze quesadillas, let them cool completely. Wrap each one in plastic wrap or aluminum foil. Then, place them in a freezer bag. They can last for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat quesadillas in a skillet for best results. Heat the skillet over medium heat. Place the quesadilla in the skillet and cover it with a lid. Cook for about 3-4 minutes on each side. The cheese should melt and the tortilla should crisp up. You can also use a microwave. Just heat for 30 seconds to 1 minute, but the texture won’t be as good. You can serve these quesadillas with many tasty sides. Try salsa for a fresh kick. A dollop of sour cream adds creaminess. Guacamole brings a rich flavor too. You can also pair them with a simple salad. A side of chips adds crunch and fun. To make these quesadillas healthier, use lean meat like chicken or turkey. You can add more veggies, like spinach or mushrooms, to boost nutrients. Choose whole grain tortillas for extra fiber. Using less cheese or a lighter cheese can cut down fat. Yes, you can use corn tortillas instead of flour. They will add a different texture and flavor. Just make sure to heat them slightly before filling. This helps them stay flexible and prevents cracking when you fold them. To prevent sticking, use a non-stick skillet if possible. Preheat the skillet well before adding the quesadillas. Adding a little olive oil helps create a barrier. If they start to stick, add more oil as needed. Always use a spatula to carefully flip them. You learned how to make delicious Philly cheesesteak quesadillas from scratch. We covered ingredients, step-by-step cooking, and tips for great results. You also discovered fun variations to customize your dish. Remember, using quality beef and cheese makes a big difference in taste. Enjoy your homemade meal and don’t forget to share with friends! These quesadillas are sure to impress.

Philly Cheesesteak Quesadillas Delight

A delicious fusion of Philly cheesesteak and quesadillas, filled with beef, cheese, and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb beef steak (sirloin or ribeye), thinly sliced
  • 1 medium onion, thinly sliced
  • 1 bell pepper thinly sliced
  • 2 cups shredded provolone cheese
  • 4 large flour tortillas
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce (optional)
  • to taste Salt and freshly ground black pepper

Instructions
 

  • Prepare the Beef: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the thinly sliced beef steak. Season it generously with salt, freshly ground black pepper, and garlic powder. Sear the beef for about 3-4 minutes, stirring occasionally, until it is browned yet tender. Remove the beef from the skillet and set aside on a plate.
  • Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté the vegetables for about 5 minutes, or until they are softened and fragrant. If desired, drizzle the Worcestershire sauce over the sautéed vegetables for an extra depth of flavor.
  • Combine the Ingredients: Add the previously cooked beef back into the skillet with the softened vegetables. Stir well to combine and cook for an additional 1-2 minutes, allowing the flavors to meld. Once done, remove the skillet from heat.
  • Assemble the Quesadillas: Take one flour tortilla and lay it flat on a clean surface. Sprinkle half of it with a generous amount of shredded provolone cheese. On top of the cheese, add a wholesome portion of the beef and vegetable mixture. Then, sprinkle a little more cheese on top of the filling. Fold the tortilla in half to cover the filling. Repeat this step with the remaining tortillas and filling.
  • Cook Quesadillas: Wipe the skillet clean with a paper towel and return it to medium heat. Carefully place the assembled quesadilla in the skillet. Cook each side for about 3-4 minutes, or until the tortilla is golden and crispy, and the cheese inside has melted. If the quesadillas start to stick, feel free to add a little more olive oil to the skillet.
  • Slice and Serve: Once the quesadillas are cooked to a golden perfection, remove them from the skillet and let them rest for a minute. This will help the cheese set slightly before slicing. Cut each quesadilla into wedges for easy serving.

Notes

Serve with salsa or sour cream for dipping. Garnish with cilantro or green onions for added flavor.
Keyword beef, cheesesteak, quesadillas