Description
Weeknight Philly Cheesesteak Quesadillas combine the savory flavors of a classic Philly cheesesteak with the crispy, melty goodness of quesadillas. Featuring tender thinly sliced beef, sautéed onions and bell peppers, and melted cheese folded inside soft flour tortillas, this quick and easy recipe is perfect for busy evenings and sure to become a family favorite.
Ingredients
Scale
Meat and Vegetables
- 8 oz thinly sliced ribeye or sirloin beef
- 1 cup diced sweet bell peppers (green or red)
- 1 cup diced onions
Dairy
- 1 to 1½ cups shredded provolone or American cheese
Other
- 2 large flour tortillas
- Salt and pepper, to taste
- 2 tbsp olive oil or butter (for sautéing and cooking quesadillas)
Instructions
- Prep Your Ingredients: Thinly slice the beef against the grain for tenderness. Dice onions and peppers into bite-sized strips. Grate or slice your cheese so it’s ready to melt evenly.
- Cook the Beef and Veggies: Heat olive oil in a skillet over medium-high heat. Add the beef first and cook until just browned. Remove and set aside. In the same skillet, add onions and peppers, then cook until softened and slightly caramelized.
- Assemble Your Quesadilla: Lay a tortilla flat and sprinkle half the cheese evenly over it. Add a layer of cooked beef, sautéed peppers, and onions, then finish with the remaining cheese. Top with the second tortilla.
- Cook the Quesadilla: Heat butter or oil in a clean skillet over medium heat. Carefully place the assembled quesadilla in the pan and cook until the bottom is golden and crispy, about 3-4 minutes. Flip gently and cook the other side until the cheese melts and the tortilla is crisp.
- Slice and Serve: Remove from heat and let sit for a minute before slicing into wedges. This helps the cheese set slightly, preventing it from oozing out immediately when cut.
Notes
- Use high-quality thinly sliced ribeye or sirloin for tender, juicy beef.
- Don’t skip sautéing onions and peppers to add sweetness and depth of flavor.
- Layer cheese both below and above the filling to help hold the quesadilla together.
- Cook on medium heat to crisp the tortilla without burning it before the cheese melts.
- Press gently with a spatula during cooking to meld layers and speed up melting.
Nutrition
- Serving Size: 1 quesadilla (approximately)
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Philly cheesesteak quesadillas, quick dinner, easy meal, beef quesadilla, comfort food, weeknight recipe
