Cheese Steak Quesadillas: A Delicious Twist on a Classic Favorite

Cheese Steak Quesadillas are a delightful fusion of flavors that bring together the best of two beloved dishes: the classic cheese steak and the ever-popular quesadilla. As someone who has always been captivated by the rich, savory taste of a cheese steak, I was thrilled to discover how easily it can be transformed into a quick and satisfying meal. The combination of tender steak, gooey cheese, and crispy tortillas creates a texture that is simply irresistible.

Originating from the streets of Philadelphia, the cheese steak has a storied history that has made it a staple in American cuisine. When I first tried cheese steak quesadillas, I was amazed at how this dish captures the essence of the original while offering a convenient twist. People love cheese steak quesadillas not only for their incredible taste but also for their versatility; they can be enjoyed as a snack, a meal, or even a party appetizer. With just a few ingredients and minimal prep time, you can whip up these cheesy delights in no time. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your home!

Ingredients:

• 2 large flour tortillas
• 1 cup cooked steak, thinly sliced (ribeye or sirloin works best)
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: hot sauce for serving
• Optional: sour cream for serving
• Optional: guacamole for serving

Preparing the Filling

1. **Sauté the Vegetables**: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the sliced onions and green bell peppers. Sauté them for about 5-7 minutes, or until they are soft and slightly caramelized. Stir occasionally to ensure even cooking. 2. **Season the Vegetables**: Once the onions and peppers are cooked, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Stir well to combine the seasonings with the vegetables. Cook for an additional 1-2 minutes to let the flavors meld together. 3. **Add the Steak**: Now, add the thinly sliced cooked steak to the skillet with the sautéed vegetables. Toss everything together and cook for another 2-3 minutes, just until the steak is heated through. Remove the skillet from the heat and set it aside.

Preparing the Quesadillas

4. **Assemble the Quesadillas**: Take one large flour tortilla and lay it flat on a clean surface. On one half of the tortilla, sprinkle a generous layer of shredded provolone cheese, followed by a layer of shredded mozzarella cheese. 5. **Add the Filling**: Spoon a portion of the steak and vegetable mixture over the cheese. Be careful not to overfill, as this can make it difficult to fold the quesadilla. You want just enough filling to create a delicious bite without spilling out. 6. **Top with More Cheese**: Add another layer of provolone and mozzarella cheese on top of the filling. This will help to bind the quesadilla together when it cooks. 7. **Fold the Tortilla**: Carefully fold the tortilla in half, covering the filling. Press down gently to help seal the edges.

Cooking the Quesadillas

8. **Heat the Skillet**: Wipe out the skillet you used for the filling and return it to the stove over medium heat. You can add a little more olive oil if you like, but it’s not necessary if the skillet is non-stick. 9. **Cook the Quesadilla**: Once the skillet is hot, place the folded quesadilla in the skillet. Cook for about 3-4 minutes on one side, or until it’s golden brown and crispy. 10. **Flip the Quesadilla**: Using a spatula, carefully flip the quesadilla over. Cook for another 3-4 minutes on the other side until it’s also golden brown and the cheese is melted. 11. **Check for Doneness**: To ensure the cheese is fully melted, you can gently press down on the quesadilla with the spatula. If you feel resistance, it’s likely the cheese is still firm. If it’s soft and gooey, you’re good to go!

Serving the Quesadillas

12. **Slice the Quesadilla**: Once both sides are cooked to perfection, remove the quesadilla from the skillet and place it on a cutting board. Let it cool for a minute before slicing it into wedges. I usually cut it into four pieces, but you can cut it into more if you’re serving a crowd. 13. **Prepare the Dipping Sauces**: While the quesadillas are cooling, you can prepare any dipping sauces you’d like. I love serving these with a side of sour cream, guacamole, and a splash of hot sauce for those who enjoy a little kick. 14. **Plate and Serve**: Arrange the quesadilla wedges on a serving platter. You can garnish with fresh cilantro or chopped green onions for a pop of color if you like. Serve with your choice of dipping sauces on the side.

Tips for Perfect Quesadillas

15. **Use Quality Ingredients

Conclusion:

In summary, these Cheese Steak Quesadillas are an absolute must-try for anyone looking to elevate their mealtime experience. The combination of savory steak, gooey cheese, and perfectly crisp tortillas creates a flavor explosion that is sure to satisfy your cravings. Plus, they are incredibly versatile! You can serve them with a side of zesty salsa, creamy guacamole, or even a refreshing salad to balance out the richness. Feel free to get creative with your variations—try adding sautéed peppers and onions for an extra kick, or switch up the cheese to include pepper jack for a spicy twist. The possibilities are endless, and that’s what makes this recipe so exciting! I encourage you to give these Cheese Steak Quesadillas a try and share your experience with friends and family. Whether you’re whipping them up for a casual weeknight dinner or serving them at your next gathering, I promise they will be a hit. Don’t forget to let me know how they turn out; I’d love to hear your thoughts and any unique twists you come up with! Happy cooking! Print