Description
Steak Cheese Steak Quesadillas are a delicious fusion of Philly cheesesteak flavors and cheesy Mexican quesadillas. Made with tender slices of steak, sautéed onions and peppers, and plenty of melted cheese inside a golden, crispy tortilla, they’re perfect for lunch, dinner, or game day.
Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone or Monterey Jack cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil and butter in a skillet over medium-high heat. Add onions and peppers, cooking until softened and lightly caramelized, about 7 minutes. Add garlic and cook for 1 more minute. Remove and set aside.
- Season steak slices with salt and pepper. In the same skillet, sear steak for 2–3 minutes until browned but still tender. Remove from heat.
- Lay out tortillas and sprinkle half of each with mozzarella and provolone. Add steak, peppers, and onions, then top with more cheese. Fold tortillas in half.
- Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
- Slice into wedges and garnish with parsley if desired. Serve with sour cream, salsa, or queso dip.
Notes
- For a creamier quesadilla, spread a thin layer of cheese sauce on the tortilla before adding the filling.
- Use shaved ribeye for a more authentic Philly cheesesteak flavor.
- Quesadillas can be made ahead and reheated in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Griddled
- Cuisine: Fusion