Philly Cheesesteak Quesadilla
A delicious blend of Philly cheesesteak flavors in a crispy quesadilla, perfect for quick dinners or appetizers.
Servings: 4 servings
Calories: 450kcal
Ingredients
Filling Ingredients
- 1 lb ribeye steak Thinly sliced
- 1 tbsp olive oil For sautéing
- 1 small onion Thinly sliced
- 1/2 cup mushrooms Optional, sliced
- 1 tsp Worcestershire sauce For enhancing flavor
- 1/2 tsp garlic powder For aromatic flavor
- 1/2 tsp salt Essential seasoning
- 1/2 tsp black pepper Essential seasoning
- 4 large flour tortillas
- 2 cups shredded provolone or mozzarella cheese For richness
- 2 tbsp butter For frying
- 1 tbsp fresh parsley For garnish
Instructions
Preparation
- Heat olive oil in a skillet over medium-high heat.
- Add the onions, green bell pepper, red bell pepper, and mushrooms (if using). Cook until vegetables start to soften, about 5 minutes.
- Push the veggies to one side of the skillet and add the sliced ribeye steak. Cook for 2-3 minutes until steak is browned.
- Season with Worcestershire sauce, garlic powder, salt, and pepper. Stir everything together before setting aside.
Assembling the Quesadilla
- In a separate skillet over medium heat, melt 1/2 tablespoon of butter.
- Place one tortilla in the skillet and sprinkle 1/2 cup of cheese over one half.
- Layer on the steak and vegetable mixture, then sprinkle another 1/2 cup of cheese on top.
- Fold the tortilla over to create a semi-circle, sealing in the filling.
Cooking the Quesadilla
- Cook the quesadilla for 2-3 minutes per side, pressing down gently with a spatula for even browning.
- Aim for a golden, crispy tortilla that holds the melted cheese and savory filling.
Serving
- Let the quesadilla rest for a minute before slicing it into wedges.
- Garnish with fresh parsley and serve hot, with dipping sauces if desired.
Notes
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet for best texture. Experiment with different vegetables or meats for variations.