Philly Cheesesteak Quesadilla

Each ingredient plays a vital role, ensuring every bite delivers a balance of textures and tastes—from the tender meat and soft veggies to the gooey cheese and crispy tortilla shell.

Step-by-Step Recipe: How to Make the Perfect Philly Cheesesteak Quesadilla

1. Prepare Ingredients: Thinly slice 1 pound of ribeye steak against the grain. Slice 1 green bell pepper and 1 medium yellow onion into thin strips. Grate 1½ cups of provolone cheese (or your choice).
2. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet or griddle over high heat. Add the steak slices in a single layer and season with salt, pepper, and a pinch of garlic powder. Cook for 2–3 minutes per side until browned and cooked through. Remove and set aside.
3. Sauté Vegetables: In the same pan, add another tablespoon of oil if needed. Add the sliced onions and bell peppers. Reduce heat to medium and cook slowly for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
4. Combine Filling: Return the cooked steak to the pan with the vegetables. Stir to combine and warm through for 1–2 minutes. Taste and adjust seasoning if necessary.
5. Assemble Quesadillas: Lay out four 10-inch flour tortillas on a clean surface. Divide the steak and vegetable mixture evenly among them, spreading it over one half of each tortilla. Sprinkle a generous amount of grated cheese over the filling.
6. Fold and Seal: Fold the empty half of each tortilla over the filling to create a half-moon shape. Press down gently.
7. Grill the Quesadillas: Wipe the skillet clean and return it to medium heat. Lightly butter the outside of each tortilla (or brush with oil). Place one or two quesadillas in the pan and cook for 3–4 minutes per side, pressing down with a spatula occasionally, until golden brown and the cheese is fully melted.
8. Cool and Cut: Remove from the pan and let rest for 1–2 minutes before slicing into wedges with a sharp knife or pizza cutter.
9. Serve Immediately: Plate the quesadillas while hot, optionally accompanied by dipping sauces such as ranch, marinara, or horseradish mayo.

Expert Tips for Success

• Thinly Slice the Steak: For authentic texture, slice the raw steak as thinly as possible—partially freezing it for 20–30 minutes beforehand makes this much easier.
• Don’t Rush the Veggies: Allowing the onions and peppers to caramelize slowly brings out their natural sweetness and enhances the overall flavor.
• Use High Heat for Searing: A hot pan ensures the steak browns properly instead of steaming, locking in juices and creating a richer taste.
• Butter vs. Oil: Butter adds more flavor when grilling the quesadillas, but use a mix of butter and oil to prevent burning due to butter’s low smoke point.
• Press Gently: Use a spatula or a panini press to apply light pressure while cooking to ensure even browning and better cheese melt.
• Avoid Overfilling: Too much filling can cause the quesadilla to burst open during cooking. Stick to about ¾ cup of filling per tortilla.
• Cook in Batches: Don’t overcrowd the pan; give each quesadilla space to crisp up properly.
• Rest Before Cutting: Letting the quesadilla sit for a minute after cooking helps the cheese settle and prevents spillage when slicing.

Variations and Customizations

One of the greatest strengths of the Philly Cheesesteak Quesadilla is its versatility. Here are some popular variations to suit different tastes and dietary preferences:

• Vegetarian Version: Replace steak with portobello mushrooms, tofu, or plant-based meat substitutes like Beyond Meat or Impossible Burger.
• Spicy Kick: Add sliced jalapeños, banana peppers, or a dash of hot sauce to the filling. You can also use pepper jack cheese instead of provolone.
• Different Cheeses: Try smoked gouda for a deeper flavor, blue cheese for tanginess, or a three-cheese blend for complexity.
• Low-Carb Option: Use low-carb or keto-friendly tortillas, or wrap the filling in large lettuce leaves for a “naked” version.
• Breakfast Twist: Add scrambled eggs and bacon for a hearty breakfast quesadilla inspired by the cheesesteak.
• Tex-Mex Fusion: Incorporate taco seasoning, black beans, corn, and cheddar cheese for a Southwest spin.
• Gourmet Upgrade: Use shaved prime rib, roasted red peppers, caramelized shallots, and fontina cheese for an elevated version.
• Mini Quesadillas: Make party-sized versions using small tortillas for appetizers or game-day snacks.

Health Considerations and Nutritional Value

While undeniably delicious, the Philly Cheesesteak Quesadilla is a rich, calorie-dense dish. Understanding its nutritional content can help you enjoy it mindfully:

• Calories: One large quesadilla (approx. 12 inches) can range from 700 to 1,000 calories depending on ingredients and portion size.
• Protein: Around 35–45 grams, primarily from the steak and cheese—great for muscle repair and satiety.
• Fat: Total fat ranges from 35–50 grams, with saturated fat making up a significant portion (especially with ribeye and full-fat cheese).
• Carbohydrates: Approximately 40–60 grams from the tortilla and vegetables. Whole wheat tortillas can increase fiber content.
• Sodium: Can be high (800–1,200 mg), especially if using processed cheese or pre-seasoned meats.

Healthier Modifications:

• Choose leaner cuts like top sirloin or flank steak.
• Use reduced-fat cheese or moderate the amount.
• Opt for whole grain or spinach tortillas for added fiber and nutrients.
• Increase vegetable ratio (add zucchini, mushrooms, or spinach).
• Limit added butter/oil by using non-stick spray or grilling on a dry pan.
• Serve with a side salad or fresh salsa instead of fries to balance the meal.

This dish should be enjoyed in moderation, especially by those managing cholesterol, blood pressure, or weight. However, with smart substitutions, it can fit into a balanced diet.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 green bell pepper, julienned
• 1 medium yellow onion, thinly sliced
• 1½ cups shredded provolone cheese (or substitute)
• 4 large (10-inch) flour tortillas
• 2 tbsp olive oil (divided)
• 2 tbsp unsalted butter (for grilling, optional)
• Salt and freshly ground black pepper, to taste
• 1 tsp garlic powder
• (Optional) ¼ tsp dried oregano or Worcestershire sauce
• (Optional toppings) sliced jalapeños, mushrooms, banana peppers

Directions

1. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over high heat. Add the sliced steak, season with salt, pepper, and garlic powder, and sear for 2–3 minutes per side until browned and cooked through. Transfer to a plate and set aside.
2. In the same skillet, reduce heat to medium and add the remaining olive oil. Add the sliced onions and green bell peppers. Cook for 8–10 minutes, stirring occasionally, until soft and lightly caramelized. If using mushrooms or jalapeños, add them halfway through.
3. Return the cooked steak to the skillet with the vegetables. Stir to combine, warm through for 1–2 minutes, and season again if needed.
4. Lay out the tortillas on a flat surface. Divide the steak and vegetable mixture evenly, placing it on one half of each tortilla. Sprinkle about ⅓ cup of shredded cheese over each pile of filling.
5. Fold the tortillas in half to enclose the filling. Press gently to seal.
6. Wipe the skillet clean and return to medium heat. Add ½ tablespoon of butter (or oil) and swirl to coat. Place one or two quesadillas in the pan (do not overcrowd).
7. Cook for 3–4 minutes per side, pressing down lightly with a spatula, until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter as needed.
8. Transfer to a cutting board and let rest for 1–2 minutes. Slice each quesadilla into 2–3 wedges using a sharp knife or pizza cutter.
9. Serve immediately with your choice of dipping sauces—marinara, ranch, horseradish mayo, or even ketchup.

FAQ

Can I make Philly Cheesesteak Quesadillas ahead of time?
Yes, you can prep the filling in advance and refrigerate it for up to 2 days. Assemble and cook the quesadillas just before serving for the best texture.

Can I freeze them?
While freezing fully assembled quesadillas is not recommended (the tortillas may become soggy), you can freeze the cooked filling. Thaw in the fridge and reheat before assembling and grilling fresh tortillas.

What kind of tortillas should I use?
Large flour tortillas (burrito-size) are ideal. Look for ones that are pliable and won’t crack when folded. Whole wheat, spinach, or low-carb options work too.

How do I keep the quesadillas from getting soggy?
Ensure the steak and vegetables aren’t overly wet. Drain excess liquid after cooking, and avoid overfilling. Cooking over medium heat allows evaporation and proper crisping.

Can I use a grill or panini press?
Absolutely! A panini press gives excellent results with even browning. A George Foreman grill works well too. On a regular grill, cook over medium heat and use a foil packet or grill mat to prevent sticking.

Is there a dairy-free version?
Yes, use dairy-free cheese alternatives made from nuts or soy, and ensure all other ingredients are vegan-friendly if needed.

What sides go well with this dish?
Classic pairings include french fries, sweet potato fries, coleslaw, pickles, or a simple green salad. For a lighter option, serve with fresh salsa and guacamole.

Summary

The Philly Cheesesteak Quesadilla is a decadent fusion of two beloved comfort foods—offering juicy steak, melty cheese, and savory veggies wrapped in a crispy tortilla. Easy to customize and perfect for weeknight dinners or entertaining, it’s a crowd-pleasing dish that satisfies every craving.