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Weeknight Philly Cheesesteak Quesadillas

Weeknight Philly Cheesesteak Quesadillas
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Weeknight Philly Cheesesteak Quesadillas are a quick and delicious meal that combines tender thinly sliced steak, sautéed onions and bell peppers, and melty provolone cheese, all wrapped in a crispy golden flour tortilla. Ready in under 30 minutes, this kid-friendly, flavorful recipe is perfect for busy weeknights and customizable to suit dietary preferences.

Ingredients

Scale

Proteins

  • 8 oz thinly sliced ribeye or sirloin steak

Vegetables

  • 1 medium onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • Optional: 1 garlic clove, minced

Dairy

  • 1 to 1 ½ cups provolone cheese, sliced or shredded

Others

  • 4 large flour tortillas
  • 2 tablespoons butter or oil (for cooking)
  • Salt and pepper to taste
  • Optional spices or seasonings as preferred

Instructions

  1. Prepare the Filling: Heat butter or oil in a large skillet over medium-high heat. Add thinly sliced onions and bell peppers, sautéing until soft and caramelized, about 5-7 minutes. If using, add minced garlic in the last minute. Remove vegetables from the skillet and set aside.
  2. Cook the Steak: In the same skillet, add more butter or oil if needed. Add thinly sliced steak and season with salt and pepper. Cook quickly until browned but still tender, about 3-4 minutes. Return the cooked onions and peppers to the pan with the steak and mix well.
  3. Assemble the Quesadillas: Lay one large tortilla on a clean flat surface. Sprinkle a generous layer of provolone cheese over half of the tortilla. Spoon the steak and vegetable mixture evenly over the cheese, then add another thin layer of cheese on top. Fold the tortilla over to enclose the filling.
  4. Cook the Quesadillas: Heat a clean skillet over medium heat and add a little butter or oil. Place the assembled quesadilla carefully on the skillet. Cook for 3-4 minutes on each side until the tortilla is golden brown and crispy and the cheese inside has melted completely.
  5. Serve Warm: Remove the quesadilla from the skillet and let it rest for a minute to allow the cheese to set. Cut into wedges and serve immediately for optimal texture and cheesy stretch.

Notes

  • Slice steak very thinly for tender, quick cooking.
  • Do not overfill the quesadilla to ensure even cooking and easy folding.
  • Cook over medium heat to prevent burning the tortilla while melting cheese perfectly.
  • Use fresh, good quality provolone or substitute with cheddar, mozzarella, or pepper jack.
  • Allow quesadilla to rest briefly before cutting to avoid cheese oozing and to get clean slices.

Nutrition

Keywords: Philly cheesesteak quesadilla, quick dinner, cheesy quesadillas, weeknight meal, steak quesadilla, kid-friendly dinner

Find it online: https://withnora.com/weeknight-philly-cheesesteak-quesadillas/