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Quick Crispy Philly Cheesesteak Quesadillas

Quick Crispy Philly Cheesesteak Quesadillas - featured image
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A fast and satisfying snack combining thinly sliced ribeye or sirloin steak, sautéed onions, and provolone cheese inside a crispy, golden quesadilla shell. Perfect for quick meals or casual dinners.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, thinly sliced
  • 2 to 3 large flour tortillas (10-inch)
  • 4 to 6 slices provolone cheese (about 4 oz)
  • 1 medium yellow onion, thinly sliced
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil or butter
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • Optional: ½ cup sliced bell peppers or mushrooms

Instructions

  1. Slice the ribeye or sirloin steak very thinly, about 1/8-inch thick. If not pre-sliced, freeze the steak for 20 minutes to firm up, then slice against the grain. Toss the slices in a mixing bowl with salt, black pepper, and Worcestershire sauce. Let marinate for 5-10 minutes.
  2. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the sliced onions and sauté until soft and golden, about 7-8 minutes. Add minced garlic in the last minute. If using bell peppers or mushrooms, add them now and cook until tender.
  3. Push the onions to one side of the pan, increase heat to medium-high, and add the steak slices in a single layer. Sear without stirring for 1 minute, then stir and cook until browned but still juicy, about 2-3 minutes. Combine with onions and remove from heat.
  4. Wipe the skillet clean and reduce heat to medium-low. Place one tortilla flat in the pan. Layer half the provolone slices evenly over the tortilla, then spread the steak and onion mixture on top. Add any extra cheese slices on top, then cover with another tortilla.
  5. Cook the quesadilla for 3-4 minutes until the bottom tortilla is golden and crispy. Carefully flip using a spatula and cook the other side for another 3-4 minutes. Press gently to encourage even crisping and melting.
  6. Remove the quesadilla from the pan and let rest for a minute before slicing into wedges. Serve hot.

Notes

If the quesadilla browns too fast before the cheese melts, lower the heat and cover the pan briefly. Let the quesadilla rest before slicing to prevent cheese from oozing. Thin slicing the steak is key for tenderness and quick cooking. Avoid overcrowding the pan to get a good sear.

Nutrition

Keywords: Philly cheesesteak, quesadilla, quick snack, crispy quesadilla, steak quesadilla, easy recipe, melty cheese

Find it online: https://merrymorsel.com/quick-crispy-philly-cheesesteak-quesadillas-recipe-easy-homemade-snack/