Philly Cheese Steak Quesadillas
Cheesy Philly Cheese Steak Quesadillas bring together tender slices of steak, caramelized onions, and melted cheese tucked inside a crispy tortilla. It’s a quick, satisfying dinner with all the flavor of a Philly sandwich in a melty, golden bite.
Ingredients
For the Steak Filling:
- 1 lb ribeye steak or sirloin thinly sliced against the grain
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 1 small green bell pepper thinly sliced (optional but adds great flavor)
- ½ cup mushrooms sliced (optional for extra richness)
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
For the Quesadillas:
- 4 large flour tortillas 10-inch
- 1 tbsp butter for each quesadilla
- 2 cups shredded provolone or mozzarella cheese
- ½ cup shredded white cheddar or Monterey Jack optional
For Garnish and Dipping:
- Sour cream
- Ranch dressing
- Spicy mayo or chipotle aioli
- Fresh chopped parsley or green onions
Instructions
- Heat olive oil in a skillet and cook onions for a few minutes until soft.
- Add green peppers and cook until tender, then toss in mushrooms and sauté until golden. Remove the vegetables.
- In the same pan, sear steak slices for a couple of minutes per side, season with salt, pepper, garlic, and Worcestershire, then return the vegetables and mix.
- On tortillas, layer cheese, steak mixture, and more cheese before folding in half.
- Cook each quesadilla in butter until golden and crisp on both sides.
- Rest briefly, slice into wedges, and serve with fresh garnish and dipping sauces.