Description
Experience a delicious twist on a classic Philly cheesesteak with these Philly Cheese Steak Quesadillas. Thinly sliced ribeye steak, sautéed green peppers and onions, combined with melted mozzarella and provolone cheeses are folded into warm flour tortillas and cooked to golden perfection on the stovetop. Perfect for an easy, satisfying dinner packed with flavor and protein.
Ingredients
Main Ingredients
- 1 pound thinly sliced ribeye steak or deli roast beef
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 4 large flour tortillas
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional
- Mayonnaise or cheese sauce for serving
Instructions
- Prepare Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced green bell pepper and onion, and sauté for 4–5 minutes until they soften and begin to caramelize.
- Cook Steak: Push the sautéed vegetables to one side of the skillet, then add the thinly sliced ribeye steak to the empty side. Cook for another 3–4 minutes, seasoning with garlic powder, salt, and black pepper. Stir together until well mixed, then remove from heat.
- Assemble Quesadillas: Lay out the flour tortillas on a flat surface. Sprinkle one half of each tortilla with a mix of mozzarella and provolone cheese. Top the cheese layer with the steak and vegetable mixture, then add another sprinkle of cheese on top to help the quesadilla stick together when folded.
- Cook Quesadillas: Fold each tortilla in half to form a half-moon shape. Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese inside is fully melted.
- Serve Warm: Remove the quesadillas from the skillet and slice them into wedges. Serve immediately with optional mayonnaise or cheese sauce.
Notes
- For an extra boost of flavor, spread a thin layer of mayonnaise on the inside of the tortilla before assembling the quesadilla.
- You can substitute mozzarella and provolone with cheddar or pepper jack cheese if you prefer a spicier flavor.
- Use fresh thinly sliced ribeye for the best texture, but deli roast beef works well for convenience.
- Adjust seasoning to taste, especially if your roast beef is already salted.
