Philly Cheesesteak Quesadilla
A mouthwatering fusion of Philly cheesesteak and quesadilla that features savory ribeye steak, sautéed vegetables, and melted cheese encased in crispy tortillas.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the filling
- 1 lb ribeye steak, thinly sliced Use a good quality ribeye for tenderness
- 1 tbsp olive oil For sautéing
- 1 small onion, thinly sliced Adds sweetness
- 1/2 cup mushrooms, sliced Optional for added flavor
- 1 tsp Worcestershire sauce For umami flavor
- 1/2 tsp garlic powder For aromatic boost
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large flour tortillas Base for the quesadilla
- 2 cups shredded provolone or mozzarella cheese For gooey goodness
- 2 tbsp butter For frying
- to taste fresh parsley, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a skillet over medium-high heat.
- Sauté the onions, green bell peppers, red bell peppers, and optional mushrooms until softened, about 5 minutes.
- Push the veggies to one side of the skillet, then add the ribeye steak slices.
- Cook for 2-3 minutes until the steak is browned, then season with Worcestershire sauce, garlic powder, salt, and black pepper. Stir everything together and set aside.
Cooking
- In a separate skillet, melt 1/2 tablespoon of butter over medium heat.
- Place one tortilla in the skillet, sprinkle half of the cheese over one half of the tortilla.
- Layer with a portion of the steak and veggie mixture, followed by another 1/2 cup of cheese.
- Fold the tortilla over to seal the filling inside.
- Cook the quesadilla for 2-3 minutes per side, pressing gently with a spatula until both sides are golden brown and crispy.
- Repeat with the remaining tortillas and filling.
- Let the quesadilla rest for a minute before slicing into wedges.
Serving
- Garnish with fresh parsley and serve hot right off the skillet!
Notes
For best results, use quality ribeye steak and consider different cheese options. Serve with salsa or ranch for dipping.