The Ultimate Philly Cheesesteak Quesadilla
Introduction
Imagine savoring the classic flavors of a Philly cheesesteak in the form of a quesadilla. The Philly Cheesesteak Quesadilla is a fusion of two beloved dishes, combining savory steak, melted cheese, and sautéed peppers and onions all wrapped in a golden, crispy tortilla. This recipe is perfect for anyone looking to elevate their quesadilla game with an irresistible twist. Let’s dive into the details!
Ingredients
- 1 pound of thinly sliced steak (ribeye or sirloin is ideal)
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 8 large flour tortillas
- 2 cups of shredded provolone or mozzarella cheese
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Optional toppings: salsa, sour cream, guacamole
Instructions
1. Prep the Ingredients
- Slice the steak thinly against the grain to ensure tenderness.
- Thinly slice the onion and bell pepper.
- Shred the cheese if not pre-shredded.
2. Sauté the Steak and Vegetables
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the sliced steak, season with salt and pepper, and cook for 3-4 minutes per side until browned. Set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Sauté the onions and bell peppers until soft and slightly caramelized, about 5-6 minutes. Remove from the skillet and set aside.
3. Assemble the Quesadillas
- Place a large flour tortilla on a clean surface.
- Spread a layer of shredded cheese over one half of the tortilla.
- Top with a portion of the cooked steak, sautéed onions, and bell peppers.
- Fold the tortilla over to create a half-moon shape.
4. Cook the Quesadillas
- Heat a large skillet or griddle over medium heat.
- Place the assembled quesadilla on the skillet.
- Cook until the bottom is golden and crispy, about 2-3 minutes.
- Flip and cook the other side for an additional 2-3 minutes, or until the cheese melts.
- Repeat with remaining tortillas and fillings.
5. Serve and Enjoy
- Once cooked, transfer each quesadilla to a cutting board and allow it to cool slightly.
- Slice each quesadilla into wedges with a knife or pizza cutter.
- Serve hot with salsa, sour cream, or guacamole.
