Tag: steak and cheese quesadilla

Philly cheesesteak meets Mexican quesadilla. It’s beautiful.

All the classic fillings—thin steak, peppers, onions, mushrooms, provolone—griddled inside a crispy tortilla. Dipped in ketchup or ranch. 20 minutes. You’re welcome.

Ingredients

Serves 4.

• 4 large flour tortillas (10-inch)
• 1 lb thinly sliced ribeye or steak-umms
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 4 oz mushrooms, sliced (optional)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 8 slices provolone cheese (or 2 cups shredded)
• Butter or oil for the pan

Dipping options: Ketchup, ranch, sriracha mayo, or extra provolone sauce

Step-by-Step Instructions

Step 1: Cook the Fillings

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add onion, pepper, and mushrooms. Cook 5 minutes until soft. Remove.
3. Add steak to same skillet. Cook 3-4 minutes until browned. Season with salt and pepper.
4. Mix steak with cooked vegetables.

Step 2: Assemble Quesadillas

1. Lay tortillas flat. Place 2 slices provolone (or ½ cup shredded) on one half.
2. Top with steak mixture. Add more cheese on top.
3. Fold the empty half over.

Step 3: Griddle Until Crispy

1. Heat a clean skillet over medium heat. Add butter or oil.
2. Place quesadilla in skillet. Cook 2-3 minutes per side until golden brown and cheese is melted.

Step 4: Slice and Serve

1. Transfer to cutting board. Rest 1 minute.
2. Slice into wedges. Serve with your favorite dip.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: 4 quesadillas

Difficulty: Easy

Storage Notes

Fridge:

Store leftovers for 3 days.

Reheat:

Skillet over medium heat for 2-3 minutes per side. Air fryer at 350°F for 4 minutes. Skip the microwave (soggy tortilla).

Pro Tip:

Use provolone or Cheez Whiz for authentic Philly flavor. Both work great in quesadilla form.