Description
So I was craving a Philly cheesesteak one night but only had tortillas in the pantry. Thus, the Cheese Steak Quesadilla was born! It’s basically all the amazing flavors of a Philadelphia classic—thinly sliced beef, caramelized onions, sautéed peppers, and gooey cheese—stuffed between crispy tortillas. It’s that perfect food mashup you didn’t know you needed in your life. Think of it as the delicious love child of Mexican and Philly street food. And trust me, once you make these, regular quesadillas will seem boring!
Ingredients
Scale
For the Steak Filling:
- 1 lb ribeye steak (or sirloin if you’re watching your budget)
- 1 large onion, sliced thin (yellow is best, but white works too)
- 1 green bell pepper, sliced (you can add red too for color, I won’t tell the Philly purists)
- 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
- 2 tablespoons butter (because butter makes everything better)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce (secret weapon for depth)
- 1 teaspoon soy sauce (another secret weapon—trust me on this)
- Salt and pepper to taste
- Optional: 1/2 teaspoon dried oregano
For the Quesadillas:
- 8 large flour tortillas (the burrito-sized ones)
- 2 cups shredded provolone cheese (traditional choice)
- 1 cup shredded mozzarella (for that perfect cheese pull)
- Optional but amazing: 1/4 cup jarred sliced pepperoncini peppers, drained
For Serving:
- Sour cream
- Hot sauce (Cholula is my go-to)
- Ketchup (controversial, I know, but some people swear by it on cheesesteaks)
- Sliced green onions for garnish