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Philly Cheese Steak Quesadillas

Philly Cheese Steak Quesadillas Recipe
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Philly Cheese Steak Quesadillas combine the bold flavors of the classic Philly cheesesteak with the crispy goodness of quesadillas. Packed with tender steak, sautéed veggies, and melty provolone cheese, this dish is perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients

Scale
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 1/4 teaspoons seasoned salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 sirloin or rib-eye steaks, cut into thin strips
  • 1 teaspoon steak seasoning
  • 4 ounces mushrooms, sliced
  • 4 large flour tortillas
  • 8 slices provolone cheese

Substitutions:

  • Use flank steak or leftover roast beef for a budget-friendly option.
  • Swap provolone with mozzarella or cheddar for a different flavor.
  • Gluten-free tortillas can be used for dietary needs.

Instructions

Step 1: Sauté Vegetables

Heat 1 tablespoon each of butter and vegetable oil in a large skillet over medium-high heat. Add onions and bell peppers, seasoning with 3/4 teaspoon seasoned salt and 1/4 teaspoon black pepper. Cook until softened and caramelized (6–8 minutes). Transfer to a bowl.

Step 2: Cook the Steak

In the same skillet, add another tablespoon of oil if needed. Season steak strips with the remaining seasoned salt, steak seasoning, and black pepper. Cook over medium-high heat until seared (about 1–2 minutes per side). For well-done steak, cook slightly longer. Add steak to the bowl with veggies.

Step 3: Cook Mushrooms

Add 1 tablespoon butter to the skillet and sauté mushrooms until golden brown (3–4 minutes). Combine mushrooms with the steak and vegetables in the bowl.

Step 4: Assemble Quesadillas

Wipe the skillet clean. Heat 1 teaspoon each of butter and oil over medium heat for each quesadilla. Place a tortilla in the skillet and layer one half with:

  • 3 slices provolone cheese
  • Desired amount of steak-veggie mixture
  • Another layer of cheese

Fold tortilla in half to enclose filling.

Step 5: Toast Quesadillas

Cook each quesadilla until golden brown and crispy on both sides (about 2–3 minutes per side). Repeat with remaining tortillas and filling.

Notes

Serving Suggestions:

Serve hot, cut into wedges. Pair with guacamole, salsa verde, or sour cream for dipping.

Tips & Tricks:

  • Freeze steak for easier slicing into thin strips.
  • Use medium heat while toasting quesadillas to avoid burning while ensuring cheese melts perfectly.

Storage & Reheating:

Store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat:

  • Skillet: Heat over medium-low until crispy outside and warm inside.
  • Oven: Bake at 350°F (175°C) for about 10 minutes.

For freezing: Assemble quesadillas but do not cook them; wrap individually in foil and freeze for up to a month. Thaw overnight before cooking fresh.

Find it online: https://mexicanrecipe.info/philly-cheese-steak-quesadillas/