Description
Weeknight Philly Cheesesteak Quesadillas offer a quick, savory, and satisfying meal that combines tender, juicy steak with sweet sautéed peppers and melted cheese, all wrapped in crispy tortillas. Perfect for busy evenings, this handheld twist on the classic Philly cheesesteak delivers unbeatable flavor with minimal cleanup and versatility to suit any family.
Ingredients
Scale
Steak and Veggies
- 8 oz thinly sliced ribeye or sirloin steak
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced red bell pepper
- 1/2 cup thinly sliced onion
Other Ingredients
- 1 cup shredded provolone or mozzarella cheese
- 4 large flour tortillas
- 2 tbsp olive oil or butter (divided)
- Salt and pepper, to taste
- Optional: 1/2 tsp garlic powder
- Optional: 1/2 tsp smoked paprika
Instructions
- Prepare the Steak and Veggies: Heat a skillet over medium-high heat and add a drizzle of olive oil or butter. Toss in the thinly sliced steak, seasoning with salt, pepper, and optional garlic powder and smoked paprika. Sauté for just a few minutes until browned but still tender. Remove from the pan and set aside.
- Sauté the Peppers and Onions: In the same skillet, add a little more oil if needed. Throw in sliced bell peppers and onions. Cook until softened and slightly caramelized, about 5-7 minutes, bringing out their natural sweetness.
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Sprinkle a generous layer of shredded cheese over half the tortilla, then add a mix of the cooked steak and peppers. Top with a little more cheese to help it stick when folded. Fold the tortilla over to create a half-moon shape.
- Cook Until Golden and Melty: Heat a clean skillet or griddle over medium heat and add a bit of butter or oil. Carefully place the folded quesadilla in the pan, cooking about 3-4 minutes per side or until the tortilla is golden brown and crispy, and the cheese is melted inside.
- Slice and Serve: Remove from heat and let it rest for a minute to set. Use a sharp knife or pizza cutter to slice into wedges and serve immediately while warm and gooey.
Notes
- Use thin slices of steak to ensure quick cooking and tender bites.
- Place cheese on both sides of the filling to help hold the quesadilla together.
- Cook over medium heat to avoid burning the tortilla while allowing the cheese to melt fully.
- Let quesadillas rest for a minute before slicing to prevent cheese from oozing out.
- Customize veggies by adding mushrooms or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (2 wedges)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: Philly Cheesesteak, Quesadillas, Weeknight dinner, Quick meal, Easy recipe, Steak, Peppers, Melty cheese