Here’s a bold, cheesy Philly Cheesesteak Quesadilla—crispy tortillas stuffed with steak, onions, peppers, and melty cheese. 🌮🧀🥩
🥩🧀 Philly Cheesesteak Quesadilla
🧾 Ingredients (2–3 servings)
- 225–340 g (½–¾ lb) steak (ribeye, sirloin, or flank), thinly sliced
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- Salt and black pepper, to taste
- ½ tsp garlic powder (optional)
- 1 cup shredded provolone, mozzarella, or white American cheese
- 4 large flour tortillas
- Butter or oil for cooking
👩🍳 Instructions
- Cook the Steak & Veggies
- Heat olive oil in a skillet over medium-high heat.
- Add steak, season with salt, pepper, and garlic powder.
- Cook 2–3 minutes until just browned.
- Add onions and bell peppers; sauté until soft and slightly caramelized.
- Remove from heat.
- Assemble Quesadillas
- Lay tortillas flat.
- Sprinkle cheese on one half of each tortilla.
- Add steak mixture evenly.
- Top with a little more cheese, then fold tortillas over.
- Cook Until Crispy
- Heat a skillet or griddle over medium heat; lightly butter it.
- Cook quesadillas 2–3 minutes per side until golden and cheese is melted.
- Serve
- Slice into wedges and serve hot.
⭐ Tips & Variations
- Extra authentic: add sautéed mushrooms.
- Spicy: add jalapeños or a dash of hot sauce.
- Creamy option: spread a thin layer of cheese sauce or mayo inside before cooking.
- Air fryer: 190 °C / 375 °F for 5–7 minutes, flipping once.
If you want, I can also give a ground beef version, a chicken Philly quesadilla, or a quick 15-minute weeknight method.
