Follow these easy steps to prepare your Philly Cheesesteak Quesadillas:
- Prepare the steak: Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced rib-eye steak with salt, pepper, and Worcestershire sauce if desired. Sauté the steak for 3-5 minutes, or until browned and cooked through. Remove the steak from the skillet and set it aside.
- Cook the vegetables: In the same skillet, add the sliced onions, green and red bell peppers, and minced garlic. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are softened and slightly caramelized. Add a pinch of salt and pepper to taste. Remove from heat and set aside.
- Assemble the quesadillas: Lay out four of the flour tortillas on a flat surface. On each tortilla, evenly distribute a portion of the cooked steak, sautéed vegetables, and a generous handful of both the provolone and cheddar cheeses. Place the remaining tortillas on top to form a sandwich-like structure.
- Grill the quesadillas: Heat a grill pan or non-stick skillet over medium heat. Lightly butter or spray the skillet with cooking spray to prevent sticking. Carefully place one of the quesadillas in the pan and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted inside. Repeat this step with the remaining quesadillas.
- Serve: Once the quesadillas are cooked to a crispy, golden perfection, remove them from the pan and cut them into wedges. Garnish with freshly chopped parsley or cilantro if desired. Serve immediately and enjoy!
Serving and Storage
Philly Cheesesteak Quesadillas are best served fresh, right after they are grilled. The crispy exterior and melty cheese are at their peak right when they come off the pan. However, if you have leftovers, here’s how to store and reheat them:
- Storage: Allow the quesadillas to cool down to room temperature before storing them. Place them in an airtight container and refrigerate for up to 2-3 days.
- Reheating: To reheat, place the quesadillas in a non-stick skillet over medium heat for 2-3 minutes on each side. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes until the cheese is melted again and the tortillas are crispy.
Tips
- Beef alternatives: While rib-eye steak is ideal for this dish due to its tenderness and flavor, you can also use flank steak or even ground beef if preferred. Just make sure the beef is well-seasoned to enhance the flavor.
- Cheese choices: Provolone and cheddar work wonderfully together, but feel free to experiment with other cheeses like mozzarella, gouda, or even Monterey Jack for a twist on the classic combination.
- Customize the veggies: If you love mushrooms, try adding some sautéed mushrooms to the mix. Mushrooms add a savory, earthy flavor that complements the steak perfectly.
- Make it spicy: For a spicy kick, add some sliced jalapeños or drizzle hot sauce over the quesadillas before serving.
- Perfect crispy tortilla: Be sure to cook the quesadillas over medium heat to ensure the tortilla gets crispy without burning. You can also brush a light layer of butter on the tortilla before grilling to get that golden color and flavor.
Conclusion
The Sunday-Table Comfort Philly Cheesesteak Quesadillas are a delicious twist on two beloved dishes, combining the hearty, flavorful Philly cheesesteak with the crispy, cheesy goodness of quesadillas. This dish brings together the perfect balance of savory steak, sautéed vegetables, and melty cheese, all wrapped in a warm, crispy tortilla. It’s a fun, crowd-pleasing meal that’s sure to impress your family or guests, while also offering a comforting and satisfying dish for your own enjoyment.
Whether you’re looking for a tasty meal for a weekend brunch, a quick weeknight dinner, or something new to add to your regular recipe rotation, these Philly cheesesteak quesadillas are a must-try. Enjoy the flavorful combination and make your Sunday or any day extra special!
FAQ
1. Can I make the Philly cheesesteak quesadillas vegetarian?
Yes! You can replace the beef with plant-based alternatives such as mushrooms, tempeh, or a meat substitute like Beyond Meat or Impossible Burger. You can also load up on additional vegetables like spinach, zucchini, or eggplant for a flavorful, vegetarian version.
2. How can I make these quesadillas spicier?
If you love spice, you can add sliced jalapeños to the quesadilla filling before grilling, or drizzle hot sauce on top after cooking. You could also try adding some red pepper flakes to the steak or vegetable mixture for an extra kick.
3. Can I freeze Philly cheesesteak quesadillas?
Yes! To freeze, cook the quesadillas as usual, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil. Store them in an airtight container or freezer bag. To reheat, bake them in a preheated oven at 375°F (190°C) for about 15 minutes, or until heated through.
4. Can I use tortillas other than flour?
Absolutely! While flour tortillas are most commonly used, you can substitute with corn tortillas, gluten-free tortillas, or even spinach or whole wheat tortillas for a different flavor and texture.