These Philly Cheesesteak Quesadillas are the perfect mash-up of two comfort food favoritesātender steak, sautĆ©ed peppers and onions, and gooey melted cheese folded inside crispy tortillas. Quick to make and packed with flavor, theyāre great for lunch, dinner, or game day.
Ingredients
- 1 lb (450 g) thinly sliced beef steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- Ā½ tsp salt
- Ā½ tsp black pepper
- 8 large flour tortillas
- 2 cups shredded provolone, mozzarella, or American cheese
- Butter or oil for cooking
Instructions
- Cook the steak
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and black pepper, and cook for 2ā3 minutes, stirring until just browned. Remove the steak from the skillet and set aside. - SautĆ© vegetables
In the same skillet, add the bell pepper and onion. Cook for 4ā5 minutes, until softened and lightly caramelized. Add the garlic and Worcestershire sauce and cook for 30 seconds more. - Combine filling
Return the steak to the skillet and stir to combine with the vegetables. Remove from heat. - Assemble the quesadillas
Lay tortillas flat. Sprinkle cheese over one half of each tortilla, spoon the steak mixture on top, then add a little more cheese. Fold the tortillas in half. - Cook until crispy
Heat a clean skillet over medium heat with a little butter or oil. Cook quesadillas for 2ā3 minutes per side, until golden brown and the cheese is melted. - Slice and serve
Remove from the skillet, let rest briefly, then cut into wedges and serve hot.
āØ Tip: Serve with ranch, garlic aioli, or a simple cheese sauce for dipping.
