Cheese Steak Quesadillas

Cheese Steak Quesadillas are a delectable fusion of the classic Philly Cheese Steak and the beloved quesadilla. This dish combines the savory flavors of thinly sliced beef, melted cheese, and sautéed vegetables, all encased in a crispy tortilla. Perfect for a quick weeknight dinner or a hearty snack, our comprehensive guide will help you create the best Cheese Steak Quesadillas that can outrank any competitor’s recipe.

Ingredients

For the Filling:

• 1 lb thinly sliced steak (ribeye or sirloin)
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce

For the Quesadillas:

• 8 large flour tortillas
• 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
• Butter or additional olive oil for cooking

Instructions

1. Prepare the Steak and Vegetables

1. Heat olive oil in a large skillet over medium-high heat.
2. Add thinly sliced steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
4. Add minced garlic and cook for an additional minute.
5. Return the steak to the skillet, season with salt, pepper, and Worcestershire sauce. Stir to combine and cook for another 2 minutes. Remove from heat.

2. Assemble the Quesadillas

1. Heat a clean, large skillet or griddle over medium heat. Add a small amount of butter or olive oil to coat the surface.
2. Place one tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla.
3. Spoon a portion of the steak and vegetable mixture over the cheese.
4. Sprinkle more cheese on top of the steak and vegetables.
5. Fold the tortilla over to enclose the filling and press down gently with a spatula.
6. Cook until the bottom is golden brown and crispy, about 2-3 minutes.
7. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 2 more minutes.
8. Remove from the skillet and repeat with the remaining tortillas and filling.

3. Serve

1. Cut the quesadillas into wedges and serve hot.
2. Optional: Serve with salsa, sour cream, or guacamole for dipping.

Tips for the Perfect Cheese Steak Quesadillas

Choose the Right Steak

• Use thinly sliced ribeye or sirloin for the best flavor and tenderness.

Sauté the Vegetables Properly

• Sauté the onions and bell peppers until they are tender and slightly caramelized to enhance their sweetness and flavor.

Use the Right Cheese

• Provolone cheese is traditional for cheese steak, but a mix of provolone and mozzarella provides a perfect melt and flavor balance.

Cooking the Quesadillas

• Cook over medium heat to ensure the tortillas become crispy without burning and the cheese melts perfectly.

Nutritional Information (per serving)

• Calories: 450
• Fat: 25g
• Carbohydrates: 30g
• Protein: 30g
• Sugars: 5g
• Fiber: 3g

Variations and Substitutions

Chicken Cheese Steak Quesadillas

• Substitute thinly sliced chicken breast for the steak.

Vegetarian Option

• Replace steak with sautéed mushrooms and additional vegetables like zucchini or spinach.

Cheese Variations

• Experiment with different cheeses like cheddar, Monterey Jack, or pepper jack for a unique twist.

Cheese Steak Quesadillas

Nutrition facts:
200 calories
20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

16 slices provolone cheese
4 large flour tortillas
2 teaspoon Lawry’s Seasoned Salt, icon divided
1 lb beef sirloin steak, cut in thin strips
1 teaspoon McCormick Montreal Steak Grill Mates Seasoningicon
1 teaspoon pepper, divided
1 bell pepper, sliced
1 onion, sliced
canola oil
non-stick cooking spray
1 teaspoon pepper, divided
16 slices provolone cheese
4 large flour tortillas
canola oil
non-stick cooking spray

Instructions

• For the Steak
• Combine the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoon pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.
• In a cast iron skillet over medium high heat, heat 1 tablespoon of oil.
• Sear sliced steak in batches, for 1 to 2 minutes per side, depending on how do you like your steak.
• If the pan is dry, let add 1 tablespoon of oil. Remove steak from pan. In the same skillet, heat 1 tablespoon oil. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Sauté veggies for 5 minutes or until tender, stirring frequently.
• For Assemble the Quesadillas
• Heat large skillet or griddle on medium high heat. Spray with non-stick cooking spray.
• Place flour tortilla on pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauté peppers and onion.
• Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. Ready serving!