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Sizzling Philly Cheesesteak Quesadilla: 7 Flavorful Steps

Sizzling Philly Cheesesteak Quesadilla
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Dive into the glorious world of the Philly Cheesesteak Quesadilla Melt, where savory, cheesy, beefy goodness meets a perfectly crispy quesadilla.

Ingredients

  • Thinly Sliced Beef (ribeye or top sirloin)
  • Large Flour Tortillas (10-12 inch size)
  • Sliced Provolone Cheese
  • American Cheese
  • Cheez Whiz (optional)
  • Onions (yellow or white, thinly sliced)
  • Bell Peppers (green, red, or yellow, optional but recommended)
  • Butter or Olive Oil (for cooking)
  • Salt
  • Freshly Cracked Black Pepper
  • Garlic Powder (optional)
  • Worcestershire Sauce (optional)

Instructions

  1. Prepare Your Ingredients: If slicing your own beef, partially freeze it for 30-45 minutes, then slice it against the grain into very thin strips or small pieces. Thinly slice your onions and bell peppers (if using). If your cheese isn’t already sliced, shred it or have your slices ready to go.
  2. Cook the Vegetables: Heat a large skillet or griddle over medium-high heat. Add a tablespoon of olive oil or butter. Once hot, add the sliced onions and bell peppers. Sauté them, stirring occasionally, until they are softened and lightly caramelized, about 5-7 minutes. Remove the cooked vegetables from the pan and set them aside in a bowl.
  3. Sear the Beef: Increase the heat to high. Add another tablespoon of oil or butter to the same skillet. Once the pan is screaming hot, add the thinly sliced beef in a single layer. Don’t overcrowd the pan; you might need to do this in batches. Cook the beef for just 1-2 minutes per side, breaking it up with a spatula as it cooks, until it’s no longer pink. Season generously with salt and black pepper while it cooks. Once cooked, drain any excess liquid from the pan to prevent a soggy quesadilla.
  4. Combine the Filling: Return the cooked vegetables to the skillet with the beef. Stir everything together well, ensuring the flavors are nicely combined. Turn off the heat or reduce it to very low while you prepare the quesadillas.
  5. Assemble the Quesadilla Melts: Clean your skillet (or use a fresh, clean one) and reduce the heat to medium-low. Lightly butter or oil one side of a large flour tortilla. Place the tortilla, buttered-side down, in the warm skillet. On one half of the tortilla, sprinkle a generous layer of your chosen cheese. Spoon about 1/2 to 3/4 cup of the beef and vegetable filling evenly over the cheese. Top the filling with another generous layer of cheese. Carefully fold the other half of the tortilla over the filling.
  6. Cook to Golden Perfection: Cook the quesadilla melt for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is completely melted and gooey. Gently press down on the quesadilla with a spatula as it cooks. Repeat this process for any remaining quesadillas.
  7. Slice and Serve: Carefully transfer the finished quesadilla melt to a cutting board. Let it rest for a minute, then slice it into wedges or strips using a sharp knife or pizza cutter. Serve immediately while it’s hot and the cheese is gloriously stretchy!

Notes

    Nutrition

    Find it online: https://keepityummy.com/sizzling-philly-cheesesteak-quesadilla/

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