Oh my goodness, if you’re a fan of a classic Philly cheesesteak, you’re in for a treat! I’ve taken that beloved sandwich and transformed it into a mouthwatering quesadilla. Trust me, the crispy tortillas filled with gooey provolone, tender steak, and vibrant peppers will make your taste buds dance! This recipe is special to me because it reminds me of cozy nights spent with friends, laughing and sharing bites of food that feel like a warm hug. I love how simple yet indulgent this Philly cheesesteak quesadilla recipe is—perfect for a quick dinner or a fun weekend lunch. Plus, everyone gets to customize their own, making it a hit at every gathering!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 flour tortillas
- 1 cup cooked steak, sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup provolone cheese, shredded
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
How to Prepare the Philly Cheesesteak Quesadilla Recipe
Alright, let’s dive into making this delicious Philly cheesesteak quesadilla! I promise, it’s easier than you might think. Just follow these steps, and you’ll be enjoying a cheesy, meaty masterpiece in no time!
- First, grab your trusty skillet and heat up that olive oil over medium heat. You want it nice and hot, but not smoking—just the perfect temperature for sautéing!
- Once the oil is shimmering, toss in your sliced onions and bell peppers. Sauté them for about 5-7 minutes until they’re beautifully soft and fragrant. Oh, the smell is heavenly!
- Now, it’s time to add in the star of the show: your sliced cooked steak. Season everything generously with salt and pepper, and stir it all together. Cook this for another 2-3 minutes until the steak is heated through. You want everything combined and cozy!
- Now comes the fun part—grab one of your flour tortillas and place it in the skillet, but don’t worry about flipping it yet. Just let it warm up for about a minute on one side.
- On one half of the tortilla, heap on that glorious steak and vegetable mix. Don’t be shy—load it up! Then, sprinkle a generous cup of shredded provolone cheese on top. This is where the magic happens!
- Carefully fold the tortilla over to cover the filling, creating a half-moon shape. Press it down gently with a spatula. Let it cook for about 3-4 minutes until the bottom is golden brown and the cheese is beginning to melt.
- Now, flip it! Be brave! Cook the other side for another 3-4 minutes until it’s golden brown and crispy. You’re aiming for that perfect quesadilla crunch!
- Once it’s done, remove the quesadilla from the skillet and let it rest for a minute. Then, slice it into wedges using a sharp knife or pizza cutter. Serve it hot and watch everyone’s eyes light up!
And there you have it! This Philly cheesesteak quesadilla is ready to be devoured. Enjoy every gooey, cheesy bite!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights!
- Gooey, melty provolone cheese that brings everything together in delicious harmony.
- Loaded with tender steak and vibrant veggies for a filling meal.
- Customizable with your favorite toppings—feel free to get creative!
- Great for sharing; slice it up and make it a fun communal dish.
- Comfort food that satisfies cravings without all the fuss.
- Perfect for lunch, dinner, or even a midnight snack—seriously, who can resist?
Tips for Success
Now, let me share some of my favorite tips to ensure your Philly cheesesteak quesadilla turns out absolutely perfect every time! Trust me, these little nuggets of wisdom make all the difference.
- Steak Choice: Use a tender cut of steak, like ribeye or sirloin, for the best flavor and texture. If you’re in a pinch, leftover steak works wonders too!
- Veggie Variety: Feel free to mix in other vegetables like mushrooms or jalapeños for an extra kick. The more, the merrier!
- Cheese Options: While provolone is my go-to, you can also use mozzarella or even a sharp cheddar for a different flavor profile. Get creative!
- Cook Low and Slow: For perfectly sautéed veggies, keep the heat medium. You want them soft and slightly caramelized, not burnt. Patience pays off!
- Don’t Overstuff: It’s tempting to load up on the filling, but too much can make flipping tricky. Aim for a healthy portion without overdoing it!
- Rest Before Cutting: Let your quesadilla sit for a minute after cooking. This helps the cheese set a bit, making it easier to cut and preventing that gooey mess.
- Serve with Dips: I love serving these with a side of salsa, guacamole, or sour cream. They elevate the flavors and add a refreshing touch!
By keeping these tips in mind, you’ll be well on your way to mastering this delicious Philly cheesesteak quesadilla recipe. Happy cooking!
Nutritional Information
Let’s talk about the nutritional side of our delicious Philly cheesesteak quesadilla! Keep in mind that these values are estimates and can vary based on the specific ingredients you use and portion sizes. Typically, one quesadilla contains:
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 3g
- Protein: 25g
This hearty quesadilla packs a flavorful punch while still being a satisfying choice for a meal. Just remember to balance it out with some fresh veggies or a light side salad for a well-rounded dining experience!
FAQ Section
Can I use a different type of cheese for the quesadilla?
Absolutely! While provolone is a classic choice, you can swap it for mozzarella, cheddar, or even pepper jack if you’re feeling adventurous. Each cheese brings its own unique flavor, so feel free to experiment!
What can I use instead of steak?
If you’re looking for a lighter option or have leftover chicken, you can definitely use shredded chicken or even sautéed mushrooms for a vegetarian twist. Just make sure to adjust the cooking time as needed!
Can I make this quesadilla ahead of time?
Yes, you can prep the filling in advance! Just store it in the fridge. When you’re ready to enjoy, simply assemble and cook the quesadilla. It’s a great way to save time on busy days!
Is this Philly cheesesteak quesadilla gluten-free?
As long as you use gluten-free tortillas, then yes! This recipe can easily be adapted to fit a gluten-free diet. Just check the labels when purchasing your tortillas.
What’s the best way to reheat leftover quesadillas?
To keep that crispy texture, I recommend reheating in a skillet over medium heat for a few minutes on each side. You can also use an oven at 350°F (175°C) for about 10 minutes. Just make sure to cover it with foil to prevent it from drying out!
Serving Suggestions
Now that you’ve whipped up your fantastic Philly cheesesteak quesadilla, let’s talk about what to serve alongside it! The right sides and dips can elevate your meal and make it even more enjoyable. Here are some of my favorite pairings:
- Salsa: A zesty salsa, whether it’s fresh pico de gallo or a smoky chipotle variety, adds a burst of flavor that complements the rich quesadilla beautifully.
- Sour Cream: Creamy and cool, a dollop of sour cream brings a nice contrast to the warm, cheesy quesadilla. You could also try Greek yogurt for a healthier twist!
- Guacamole: Oh, you can never go wrong with guac! The creamy avocado dip not only tastes amazing but also adds a fresh and vibrant touch to your plate.
- Coleslaw: A crunchy coleslaw on the side provides a refreshing crunch that balances the heartiness of the quesadilla. Try a tangy vinegar-based slaw for a fun twist!
- French Fries: For a classic combo, serve some crispy fries or sweet potato fries on the side. They’re perfect for dipping into any leftover salsa or sour cream!
- Side Salad: A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette can cut through the richness and add a pop of color to your meal.
Mix and match these suggestions based on what you have on hand or what you love best. The key is to balance the flavors and textures, so you have a delightful dining experience. Enjoy your quesadilla feast!
Storage & Reheating Instructions
So, you’ve made your delicious Philly cheesesteak quesadilla and have some leftovers? No worries! Storing and reheating them properly will ensure you enjoy every last cheesy bite.
To store your quesadilla, let it cool down to room temperature first. Then, wrap it tightly in plastic wrap or place it in an airtight container. This will help keep it fresh and prevent it from drying out. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it! Just be sure to wrap it well in foil or freezer-safe wrap to avoid freezer burn, and it should last for about a month.
When you’re ready to enjoy your leftover quesadilla, reheating it is key to keeping that crispy texture! If you have the time, I recommend using a skillet. Just heat a non-stick skillet over medium heat, place the quesadilla in, and cook for about 3-4 minutes on each side until it’s warmed through and crispy again. If you prefer the oven, preheat it to 350°F (175°C), place the quesadilla on a baking sheet, cover it with foil (to keep it from getting too dry), and heat for about 10-15 minutes.
Microwaving is an option too, but be careful! It can make the tortilla a bit chewy. If you do use the microwave, place a damp paper towel over the quesadilla and heat it in 30-second intervals until warmed through.
Following these storage and reheating tips will ensure that your Philly cheesesteak quesadilla remains delicious and satisfying, even the next day! Enjoy every bite!
Print
Philly Cheesesteak Quesadilla Recipe: 7 Steps to Bliss
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
A delicious twist on the classic Philly cheesesteak in a quesadilla form.
Ingredients
- 2 flour tortillas
- 1 cup cooked steak, sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup provolone cheese, shredded
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers, sauté until soft.
- Add sliced steak, season with salt and pepper, and cook until heated through.
- Place one tortilla in the skillet.
- Add steak and vegetable mixture on one half of the tortilla.
- Sprinkle cheese over the steak and fold the tortilla.
- Cook until golden brown on both sides and cheese is melted.
- Remove from skillet, cut into wedges, and serve.
Notes
- Customize with your favorite toppings.
- Serve with salsa or sour cream.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: philly cheesesteak, quesadilla, recipe