Cheese Steak Quesadillas
Creamy, juicy, and packed with melty cheese, Cheese Steak Quesadillas are the kind of comfort food that disappears fast at any family table.
Servings: 4 servings
Equipment
- Large Skillet
- Spatula
- Griddle
Ingredients
Ingredients
- 1 lb Thinly sliced steak (ribeye or sirloin) Trimmed of excess fat if desired.
- 1 tablespoon Olive oil For cooking the steak.
- 1 large Onion Thinly sliced.
- 1 large Green bell pepper Thinly sliced.
- 1 large Red bell pepper Thinly sliced.
- 2 cloves Garlic Minced.
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Pepper To taste.
- 1 tablespoon Worcestershire sauce
- 8 large Flour tortillas
- 2 cups Shredded provolone cheese Or a mix of provolone and mozzarella.
- 1-2 tablespoons Butter or olive oil For cooking the quesadillas.
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add thinly sliced steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
- Add minced garlic and cook for an additional minute.
- 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.
- Heat a clean, large skillet or griddle over medium heat. Add a small amount of butter or olive oil to coat the surface.
- Place one tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla.
- Spoon a portion of the steak and vegetable mixture over the cheese.
- Sprinkle more cheese on top of the steak and vegetables.
- Fold the tortilla over to enclose the filling and press down gently with a spatula.
- Cook until the bottom is golden brown and crispy, about 2-3 minutes.
- Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 2 more minutes.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve hot.
- Optional: Serve with salsa, sour cream, or guacamole for dipping.
Notes
Use thinly sliced steak for tenderness and avoid overcrowding the skillet for a good sear.