Description
Golden, crispy, cheesy, and loaded with savory steak and veggies—Philly Cheese Steak Quesadillas are the ultimate comfort food mashup. If you’re hunting for a quick dinner idea, a satisfying snack, or easy food ideas to impress, this one hits every mark. Picture tender strips of juicy beef mingled with caramelized onions, sweet bell peppers, and layers of melty cheese all toasted to perfection in a warm tortilla. This easy recipe is your go-to when you’re craving something indulgent, comforting, and ready in minutes. Whether it’s game day, weeknight dinner, or a casual get-together, these quesadillas never disappoint.
Ingredients
1 lb ribeye steak or sirloin, thinly sliced
1 tablespoon olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
Salt and pepper, to taste
1 teaspoon garlic powder (optional)
4 large flour tortillas
1 1/2 cups shredded provolone or mozzarella cheese
1 tablespoon butter (for crisping the tortillas)
Fresh chopped parsley (for garnish, optional)
Optional: mushrooms or jalapeños
Optional sauces: salsa, ranch, spicy mayo
Instructions
- Slice the steak thinly against the grain. Freeze for 10 minutes beforehand to make slicing easier.
- Heat olive oil in a skillet over medium-high heat. Add steak, season with salt, pepper, and garlic powder, and sear for 3–4 minutes until browned. Remove from skillet.
- In the same pan, cook onions and bell peppers for 4–5 minutes until soft and caramelized. Add mushrooms or jalapeños if using.
- Return steak to skillet and mix with veggies. Heat for another 1–2 minutes.
- Lay tortillas flat. Sprinkle cheese on half, then add steak mixture, and top with more cheese. Fold tortillas in half.
- In a clean skillet, melt butter over medium heat. Toast quesadillas 2–3 minutes per side until golden and crisp.
- Slice into wedges, garnish with parsley, and serve with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner