Philly Cheesesteak Quesadillas Recipe

Your favorite cheesesteak sandwich made into a quesadilla! Use leftover steak, beef roast or chicken to save time in the kitchen and use either provolone or cheese whiz depending on what you love! This appetizer, lunch or dinner is ready in less than 30 minutes! Use a skillet, oven or quesadilla maker!

Philly Cheesesteak Quesadillas

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Philly Cheesesteaks are one thing I can never get enough of! 

We have a limited selection of Philly Cheesesteak options where I live in Minnesota, so I usually end up getting mine from Jersey Mike's. I have yet to try one on the East Coast and when I get back to traveling, I'm getting an authentic one asap!

Today's recipe is this amazing sandwich made into a tasty and easy quesadilla!

Who has a quesadilla maker? 

They are a fun, small kitchen appliance and since it cooks on both sides at the same time, quesadillas are done in no time at all. They are also reasonable to buy and if you eat alot of quesadillas like we do, it's well worth the investment.

We make all kinds of quesadillas over here!

Some of our favorites are ham and cheese, bacon, scrambled eggs and cheese, chicken, veggies and cheese, or pretty much any cooked meat, cheese and veggies you have on hand.

You can cook the steak right before making this recipe, or use leftover steak, beef roast or even leftover cooked chicken breast. You can also add cooked mushrooms and use provolone cheese or cheese whiz.

They are super easy to customize and make a great snack, appetizer or meal!

What are the ingredients in this recipe?

• olive oil: This is a liquid fat obtained from pressing whole mediterranean olives. It's used for cooking, bread dips and making salad dressings. It has a lower smoke point than other oils, so you'll want to use it when cooking at a lower temperature. 
• ribeye steak
• bell pepper: The bell pepper comes in different colors including red, yellow, orange, green, white, and purple. Red peppers have the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Red bell peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green.
• onion: The onion is a vegetable that is the most widely cultivated species of the genus Allium. It's relatives include the garlic, shallot, leek, and chive. Onions contain antioxidants, red onions have the highest antioxidant amount.  Onions produce the chemical irritant known as syn-propanethial-S-oxide. This irritant floats up from the chopped onion and causes tears. Chill the onion prior to chopping to reduce irritation. 
• provolone cheese: This semi-hard cheese is Italian and is made from cow's milk. It has high amounts of calcium and protein and the sliced cheese is great for melting. It is fairly salty, but you don't need much to take advantage of the great flavor.
• flour tortillas: This thin, soft flatbread made from wheat flour is easy to use and great for enchiladas. You can make them homemade, or use store bought like I did. They contain less than 100 calories per tortilla
• steak seasoning
• black pepper

Recipe tips:

• Substitute cooked steak, beef roast or chicken breast to save prep time.
• Butter the skillet or quesadilla maker before adding tortillas for a crispier texture and taste.
• Bake the quesadillas instead of frying. Assemble as directed, place on baking sheet and bake at 375 degrees F until tortillas are browned and cheese is melted.
• Instead of using two tortillas, you can use one, place the ingredients on one half, fold then cook.

More Philly Cheesesteak inspired recipes you might like:

• Philly Cheesesteak Biscuit Bites
• Philly Cheesesteak Stuffed Peppers
• Philly Cheesesteak Dip
• Philly Cheesesteak Stew

This recipe is ready in these steps:

• In a skillet, heat olive oil
• Saute green peppers and onions, then add steak
• Saute until steak is just cooked through, seasoning with steak seasoning or salt and pepper
• Heat another skillet, or heat a quesadilla maker
• Assemble quesadillas by layering steak, peppers, onion and cheese evenly on a tortilla
• Top with another tortilla and place in skillet or quesadilla maker
• Cook on both sides until tortilla is browned and cheese is melted 
• Cut into triangles and serve immediately

Full recipe below

You can add or substitute with these ingredients:

• cooked steak strips
• cooked, sliced fresh mushrooms
• cooked, sliced chicken breast
• red, yellow or orange bell pepper
• cooked, chopped beef roast
• cheese whiz

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Other quesadilla recipes you may enjoy:

• Cheesy Mushroom Breakfast Quesadillas
• Cheesecake Quesadillas
• Thanksgiving Quesadillas
• Pizza Quesadillas

I hope you enjoy this recipe as much as we did!

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Philly Cheesesteak Quesadillas

Yield: 3 quesadillas

Author: Hot Eats and Cool Reads

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 tablespoons olive oil
• 1- 12 ounce ribeye steak, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 medium onion, thinly sliced
• 6 slices provolone cheese, quartered
• 6- 6" Taco Size Flour Tortillas
• 1/4 teaspoon steak seasoning or salt
• 1/4 teaspoon black pepper

Instructions

1. In a skillet, heat olive oil over medium high heat. 
2. Saute green peppers and onions for 4-5 minutes, then add steak. 
3. Saute for another 4-5 minutes until steak is just cooked through, seasoning with seasoning or salt and pepper within the last couple minutes.
4. Heat another skillet over medium heat, or heat a quesadilla maker.
5. Assemble quesadillas by layering steak, peppers, onion and cheese evenly on a tortilla. 
6. Top with another tortilla and place in skillet or quesadilla maker. 
7. Cook on both sides until tortilla is browned and cheese is melted. 
8. Cut into triangles and serve immediately.

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