Philly Cheesesteak Quesadillas Recipe

Ribeye steak: Thinly sliced for quick cooking and tender texture.

Green bell pepper: Adds a sweet and slightly tangy flavor.

Onion: Provides a savory depth to the filling.

Flour tortillas: The base for the quesadillas, holding all the delicious fillings together.

Provolone cheese: Melts beautifully, adding a creamy and slightly sharp taste.

Butter: Used for cooking the steak and veggies, and for toasting the tortillas.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and depth.

To achieve the perfect texture for your ribeye steak, make sure to slice it as thinly as possible. This allows the meat to cook quickly and evenly, ensuring it remains tender. Additionally, when cooking the bell pepper and onion, aim to get a slight char on them for added flavor. Use a hot skillet and avoid overcrowding to prevent steaming. For the quesadillas, ensure the tortillas are golden brown and crispy by cooking them on medium heat and pressing down gently with a spatula to help the cheese melt and bind everything together.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is also tender and flavorful, making it a good alternative for ribeye steak in Philly Cheesesteak Quesadillas.

• ribeye steak - Substitute with chicken breast: For a leaner option, chicken breast can be used. It will provide a different flavor but still works well in the recipe.

• green bell pepper - Substitute with red bell pepper: Red bell pepper is sweeter and adds a different color to the dish, but it maintains the same texture.

• green bell pepper - Substitute with poblano pepper: Poblano pepper offers a mild heat and a slightly smoky flavor, which can add a new dimension to the quesadillas.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, making them a good alternative.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and a different texture, which can be interesting in the quesadillas.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, often preferred in Mexican cuisine.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas are a healthier option, providing more fiber and nutrients.

• shredded provolone cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and has a mild flavor, making it a good substitute for provolone cheese.

• shredded provolone cheese - Substitute with cheddar cheese: Cheddar cheese adds a sharper flavor and melts nicely, offering a different taste profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for cooking the ingredients.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it a good alternative for butter.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, which can be adjusted to taste.

• Allow the Philly cheesesteak quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or zip-top bag. If using a container, ensure it is sealed tightly to keep out moisture and air.
• Store the quesadillas in the refrigerator for up to 3 days. For longer storage, place them in the freezer.
• To freeze, lay the wrapped quesadillas on a baking sheet in a single layer and place in the freezer. Once frozen, transfer them to a freezer-safe bag or container.
• When ready to eat, reheat refrigerated quesadillas in a skillet over medium heat until the cheese is melted and the tortillas are crispy. For frozen quesadillas, thaw in the refrigerator overnight before reheating.
• Alternatively, reheat directly from frozen by placing the quesadillas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Philly Cheesesteak Quesadillas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Place the quesadillas in the skillet and cook for about 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for about 1-2 minutes, or until the cheese is melted. Note that this method may not keep the tortillas as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadillas on the toaster oven tray. Heat for about 5-7 minutes, or until the cheese is melted and the tortillas are crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Cook for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet: A flat-bottomed pan used for cooking the steak, bell pepper, and onion, as well as for assembling and cooking the quesadillas.

• Spatula: A tool used to flip the quesadillas and to stir the steak and vegetables while cooking.

• Knife: Used to slice the ribeye steak, green bell pepper, and onion.

• Cutting board: A surface used for slicing the steak, bell pepper, and onion.

• Measuring spoons: Used to measure the butter.

• Plate: Used to set aside the cooked steak and vegetables.

• Paper towels: Used to wipe the skillet clean before assembling the quesadillas.

• Cheese grater: Used to shred the provolone cheese if not pre-shredded.

• Tongs: Used to handle the steak and vegetables while cooking.

• Serving platter: Used to serve the cut quesadilla wedges.

• Knife: Used to cut the quesadillas into wedges.

Pre-slice ingredients: Buy pre-sliced ribeye steak, bell pepper, and onion to save prep time.

Use pre-shredded cheese: Opt for pre-shredded provolone cheese to avoid grating.

Cook in batches: Cook the steak and veggies in larger batches to reduce cooking time.

Assemble ahead: Prepare and assemble the quesadillas ahead of time, then just heat them when ready to serve.

Clean as you go: Wipe the skillet clean immediately after cooking to save time on cleanup.