Description
This Philly Cheesesteak Quesadilla recipe brings together the classic flavors of a Philly cheesesteak in a perfectly crispy tortilla. Thinly sliced ribeye steak sautéed with peppers and onions, melty provolone cheese, and a hint of smoked paprika make for a delicious and hearty meal that’s quick to prepare and easy to enjoy for lunch, dinner, or anytime craving strikes.
Ingredients
Scale
Steak and Vegetables
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Quesadilla Assembly
- 4 large flour tortillas
- 2 cups shredded provolone cheese (or mozzarella/cheddar blend)
- 1 tablespoon butter (for crisping tortillas)
For Serving
- Sour cream
- Salsa or pico de gallo
- Guacamole
- Fresh cilantro (optional)
Instructions
- Prepare the Steak: Place the ribeye steak in the freezer for 15-20 minutes to firm it up, making thin slicing easier. Then, slice the steak into thin strips against the grain for tender bites.
- Sauté the Peppers & Onions: Heat olive oil and butter together in a skillet over medium heat. Add the thinly sliced onions and both green and red bell peppers. Cook for 5-7 minutes until the vegetables are soft and fragrant. Remove them from the pan and set aside.
- Cook the Steak: In the same skillet, add the sliced steak along with garlic powder, salt, black pepper, and smoked paprika if using. Cook for 3-4 minutes, stirring frequently, until the steak is browned but still tender. Return the sautéed peppers and onions to the skillet, combine well, then remove from heat.
- Assemble the Quesadillas: Heat butter in a clean skillet over medium heat. Place one flour tortilla in the pan, evenly sprinkle half of the cheese over one side, add a generous portion of the steak and pepper mixture, then top with more cheese. Fold the tortilla in half carefully over the filling.
- Cook the Quesadilla: Cook the folded quesadilla for 2-3 minutes on each side or until the tortilla is golden brown and crispy and the cheese inside has melted. Repeat this process with the remaining tortillas and filling.
- Slice & Serve: Allow the quesadillas to cool for a minute or two for easier slicing. Cut each quesadilla into wedges and serve with sour cream, salsa or pico de gallo, guacamole, and fresh cilantro if desired.
Notes
- For best results, ensure your steak is sliced very thin to mimic the classic Philly cheesesteak texture.
- If smoked paprika is unavailable, you can omit it or substitute with regular paprika for subtle smokiness.
- Feel free to add jalapeños or other peppers if you prefer a spicy kick.
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking and ensure even browning.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispness.
