I love a good cheesesteak. There is something about steak, peppers and cheese that just makes the word right. Put it in a quesadilla and HOLY MOLY!!! Philly cheesesteak quesadillas take the traditional sandwich to a whole new level. From the marinated steak strips to the gooey cheese inside to the crispy tortilla, these philly cheesesteak quesadillas are sure to be a favorite for a family-friendly dinner or a delicious game day treat.
To make Philly Cheesesteak Quesadillas, you’ll need the following ingredients:
- 1LB sirloin steak, cut into strips
- 1 or 2 green bell peppers, sliced
- 1 red onion or yellow onion, sliced
- 1 TBS McCormick Montreal Steak Seasoning
- 16 slices provolone cheese (but I have also used mozerrella and colby jack cheese)
- 4 large flour tortillas
- salt and pepper to taste
- 2-3TBS oil (I tend to use olive oil)
- Optional toppings: sour cream, hot sauce,
I also recommend the following supplies (but some of these are optional):
Directions for Philly Cheesesteak Quesadillas:
1. Using the cutting board, cut the steak into thin strips. Mix the steak strips with the seasonings and a little oil in a mixing bowl and let them marinate in the fridge for an hour or so.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the steak for a couple of minutes depending on how you like your steak cooked. Remove from skillet but return skillet to heat.
3. Turn temp down to medium heat and add a little additional oil. Cook the peppers and onion for 5-7 minutes, or until tender. Remove veggies from skillet and return skillet to heat.
4. Add a little more oil t(or some cooking spray) o the skillet and place your first tortilla in.
5. Lay 4 slices of provolone cheese on the tortilla. Add 1/4 of steak to half of tortilla, and 1/4 of veggies to the other side.
6. Once the bottom of the tortilla is golden brown, fold the tortilla in half.
7. Remove from skillet and cut into 4 wedges. I use a pizza cutter for this because it’s so much easier than a knife.
Change it up a little
There are a few ways you could change this recipe up to make it your own:
Steak: use flank steak or skirt steak instead
Seasoning: add some garlic powder, onion powder or another seasoning or some Worcestershire sauce
Cheese: Mix up your cheese. Sharp cheddar cheese will add a bite to your meal, while pepper jack cheese will add a little extra spice. I’ve even read about people using Cheez Whiz (but not me LOL)
Add a little color: add a red bell pepper to your green one.
Leftover steak quesadillas are easily reheated in the microwave, but I recommend using the air fryer to help them keep the crispy quesadilla texture we know and love. I can tell you from experience they make a hearty lunch option for work the next day.
Philly cheesesteak quesadillas are an easy weeknight dinner idea for the whole family.
Interested in some additional easy meal ideas? Check out more here.
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Philly Cheesesteak Quesadillas
Philly cheesesteak quesadillas take the traditional sandwich to a whole new level.
Ingredients
- 1LB sirloin steak, cut into strips
- 1 or 2 green bell peppers, sliced
- 1 red onion or yellow onion, sliced
- 1 TBS McCormick Montreal Steak Seasoning
- 16 slices provolone cheese (but I have also used mozerrella and colby jack cheese)
- 4 large flour tortillas
- salt and pepper to taste
- 2-3TBS oil (I tend to use olive oil)
- Optional toppings: sour cream, hot sauce
Instructions
1. Using the cutting board, cut the steak into thin strips. Mix the steak strips with the seasonings and a little oil in a mixing bowl and let them marinate in the fridge for an hour or so.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the steak for a couple of minutes depending on how you like your steak cooked. Remove from skillet but return skillet to heat.
3. Turn temp down to medium heat and add a little additional oil. Cook the peppers and onion for 5-7 minutes, or until tender. Remove veggies from skillet and return skillet to heat.
4. Add a little more oil t(or some cooking spray) o the skillet and place your first tortilla in.
5. Lay 4 slices of provolone cheese on the tortilla. Add 1/4 of steak to half of tortilla, and 1/4 of veggies to the other side.
6. Once the bottom of the tortilla is golden brown, fold the tortilla in half.
7. Remove from skillet and cut into 4 wedges. I use a pizza cutter for this because it's so much easier than a knife.
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