... Print

Ultimate Philly Cheesesteak Quesadillas

Close-up of two halves of a grilled philly cheesesteak quesadillas showing melted cheese, steak, and caramelized onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort food crossover with these easy cheesesteak quesadillas, combining thinly sliced steak, melted cheese, and onions inside a crispy tortilla.

Ingredients

Scale
  • 1 pound ribeye steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional)
  • 4 large flour tortillas (burrito size)
  • 8 slices Provolone cheese
  • 4 slices American cheese
  • 1/4 cup water or beef broth
  • Salt and black pepper to taste
  • 1 tablespoon butter or cooking spray for grilling

Instructions

  1. Prepare the steak: If the ribeye is not already thin, place it between two sheets of plastic wrap and pound it lightly until very thin. Season the steak slices with salt and pepper.
  2. Sauté vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and peppers (if using). Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes. Remove the vegetables from the skillet and set aside.
  3. Cook the steak: Add the seasoned steak to the same hot skillet. Cook quickly in batches if necessary, breaking up any large pieces, until browned, about 2 to 3 minutes per batch. Return all the cooked steak to the skillet.
  4. Combine filling: Add the sautéed vegetables back to the skillet with the steak. Pour in the water or beef broth. Cook for 1 minute, stirring to combine the flavors and scrape up any browned bits from the bottom. This creates the perfect steak and onion cheese pockets filling.
  5. Assemble the quesadillas: Lay out one tortilla. Layer half of the Provolone slices, half of the American cheese slices, and half of the steak and onion mixture over one half of the tortilla. Fold the empty half over the filling to create a half-moon shape. Repeat for the remaining three tortillas.
  6. Grill the quesadillas: Wipe out the skillet or heat a griddle over medium heat. Add a small amount of butter or cooking spray. Place one or two quesadillas in the skillet. Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted. This method makes a messy steak quesadilla tutorial success.
  7. Serve immediately: Cut each quesadilla into wedges and serve hot. This is a great quick weeknight steak recipe.

Notes

  • For the best melt, use a combination of Provolone for flavor and American cheese for creaminess. This is the best cheese for steak quesadillas.
  • If you prefer a Cheez Whiz flavor profile, you can substitute 1/4 cup of warmed Cheez Whiz for the American cheese slices.
  • You can add sautéed mushrooms to the filling for extra flavor in your cheesesteak inspired meals.
  • Find more comfort food crossover recipes on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/philly-cheesesteak-quesadillas-recipe/