Philly Cheesesteak Quesadilla
A crispy, cheesy quesadilla filled with tender ribeye steak, sautéed veggies, and melted cheese, combining the classic flavors of a Philadelphia cheesesteak.
Servings: 4 servings
Calories: 450kcal
Ingredients
Filling
- 1 lb ribeye steak, thinly sliced For quick cooking.
- 1 tbsp olive oil To enhance the flavors and encourage sautéing.
- 1 small onion, thinly sliced To add sweetness and aroma.
- 1/2 cup mushrooms, sliced (optional) Offering an earthy note.
- 1 tsp Worcestershire sauce To deepen the flavor.
- 1/2 tsp garlic powder Imparting a comforting warmth.
- 1/2 tsp salt For seasoning.
- 1/2 tsp black pepper For seasoning.
- 4 large flour tortillas Serving as the crispy shell.
- 2 cups shredded provolone or mozzarella cheese To melt into gooey perfection.
- 2 tbsp butter For frying, giving that golden, crispy exterior.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation of the Filling
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the thinly sliced onions, green bell pepper, and mushrooms, and sauté for about five minutes until they soften.
- Push the veggies to one side of the skillet and add the sliced ribeye steak to the empty side.
- Cook the steak for 2-3 minutes until nicely browned and season with Worcestershire sauce, garlic powder, salt, and pepper.
- Stir everything together and set aside to cool slightly.
Assembling the Quesadilla
- In a separate skillet over medium heat, melt 1/2 tablespoon of butter.
- Place one flour tortilla in the skillet and sprinkle 1/2 cup of cheese over one half of the tortilla.
- Layer a generous amount of the steak and veggie mixture on top of the cheese.
- For an extra cheesy delight, sprinkle another 1/2 cup of cheese on top and fold the tortilla over.
Cooking to Perfection
- Cook the quesadilla for 2-3 minutes on each side, pressing down gently with a spatula for crispiness.
- Look for a beautiful golden brown color, and repeat with remaining tortillas and filling, adding more butter as necessary.
Finishing Touches
- Let cooked quesadillas rest for a minute before slicing into wedges.
- Garnish with chopped parsley and serve hot.
Notes
Consider marinating the steak for a few hours to amplify flavors. For added spice, include jalapeños or hot sauce. Substitute ribeye with grilled chicken or plant-based protein for healthier variations.