Philly Cheesesteak Quesadillas: A Delicious Twist on a Classic
Philly Cheesesteaks are an undeniable classic, but sometimes you want to mix things up. Enter: Philly Cheesesteak Quesadillas! This recipe takes everything you love about the original – the savory steak, the melted cheese, the flavorful onions and peppers – and wraps it all up in a crispy, cheesy tortilla. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser. Perfect for a weeknight dinner, game-day gathering, or just a fun weekend meal, these quesadillas are a satisfying and delicious twist on a familiar favorite. Get ready to ditch the bread and embrace the tortilla!
## Why You’ll Love This Recipe
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Customizable:** Easily adapt the recipe to your liking by adding different toppings or using different types of cheese.
* **Kid-Friendly:** Kids love quesadillas, and this version is no exception! It’s a great way to get them to eat their veggies.
* **Crowd-Pleasing:** Perfect for parties or gatherings, these quesadillas are always a hit.
* **Deliciously Cheesy:** The combination of steak, vegetables, and melted cheese is simply irresistible.
## Ingredients You’ll Need
Before you get started, gather these ingredients. This recipe serves approximately 4 people.
* **1 pound thinly sliced steak (ribeye or sirloin recommended):** The key to a great Philly Cheesesteak (or quesadilla!) is thinly sliced steak. If you can’t find pre-sliced steak, you can partially freeze a steak and slice it thinly yourself using a sharp knife. This makes slicing much easier.
* **1 large onion, thinly sliced:** Yellow or white onions work best. Caramelizing the onions adds a depth of flavor to the quesadillas.
* **1 bell pepper (any color), thinly sliced:** Green bell peppers are classic for Philly Cheesesteaks, but feel free to use red, yellow, or orange for a sweeter flavor and more vibrant color.
* **8 large flour tortillas:** Choose your favorite brand of flour tortillas. Burrito-size tortillas work well.
* **8 ounces cheese (provolone, mozzarella, or cheese whiz):** Provolone is the traditional cheese for Philly Cheesesteaks, but mozzarella also melts beautifully. For a truly authentic (and controversial!) experience, try using cheese whiz. It adds a tangy and creamy element.
* **2 tablespoons olive oil:** For sautéing the vegetables and steak.
* **1 teaspoon garlic powder:** Adds a savory depth to the steak.
* **1/2 teaspoon onion powder:** Complements the fresh onions and enhances the overall flavor.
* **1/2 teaspoon paprika:** Adds a smoky and slightly sweet flavor.
* **Salt and pepper to taste:** Season generously to enhance the flavors of the ingredients.
* **Optional toppings:** Ketchup, mayonnaise, hot sauce, sliced jalapenos, mushrooms.
## Step-by-Step Instructions
Follow these simple steps to create your own delicious Philly Cheesesteak Quesadillas:
**Step 1: Prepare the Vegetables**
* Heat 1 tablespoon of olive oil in a large skillet or griddle over medium heat.
* Add the sliced onions and bell peppers to the skillet.
* Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This process brings out the natural sweetness of the vegetables.
* Remove the vegetables from the skillet and set aside.
**Step 2: Cook the Steak**
* In the same skillet, add the remaining 1 tablespoon of olive oil.
* Add the thinly sliced steak to the skillet. It’s best to cook the steak in batches to avoid overcrowding the pan, which can lower the temperature and result in steamed rather than seared steak. Overcrowding results in a less desirable texture and flavor.
* Season the steak with garlic powder, onion powder, paprika, salt, and pepper. Be generous with your seasoning, as this is where a lot of the flavor comes from.
* Cook the steak, stirring frequently, until it is browned and cooked through, about 5-7 minutes. Avoid overcooking the steak, as it will become tough.
**Step 3: Combine the Steak and Vegetables**
* Add the cooked vegetables back to the skillet with the steak.
* Stir to combine the steak and vegetables thoroughly. Ensure the flavors meld together.
* Cook for another 1-2 minutes to heat everything through.
**Step 4: Assemble the Quesadillas**
* Lay out one tortilla on a flat surface.
* Sprinkle a generous layer of cheese over half of the tortilla. Make sure to cover the entire half to ensure a cheesy bite in every bite.
* Spoon a portion of the steak and vegetable mixture over the cheese. Don’t overload the quesadilla, or it will be difficult to fold and cook properly.
* Sprinkle another layer of cheese over the steak and vegetables. The cheese acts as a glue, holding everything together.
* Fold the other half of the tortilla over the filling to create a half-moon shape.
* Repeat this process with the remaining tortillas and filling.
**Step 5: Cook the Quesadillas**
* Heat a large skillet or griddle over medium heat. You can lightly grease the skillet with cooking spray or a small amount of olive oil, although this isn’t strictly necessary with flour tortillas.
* Place one or two quesadillas in the skillet, depending on the size of your skillet.
* Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Press down gently on the quesadillas with a spatula to ensure even cooking and melting of the cheese.
* Remove the cooked quesadillas from the skillet and place them on a cutting board.
* Repeat with the remaining quesadillas.
**Step 6: Serve and Enjoy!**
* Cut each quesadilla into wedges using a sharp knife or pizza cutter.
* Serve immediately with your favorite toppings, such as ketchup, mayonnaise, hot sauce, or sliced jalapenos.
## Tips and Variations
* **Cheese Variations:** Experiment with different types of cheese, such as pepper jack for a spicy kick, or cheddar for a more classic flavor. A blend of cheeses can also work well.
* **Add Mushrooms:** Sauté sliced mushrooms with the onions and peppers for an extra layer of flavor and texture.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the steak mixture for a spicy twist.
* **Use Different Meats:** While ribeye or sirloin are traditional, you can also use other thinly sliced meats, such as chicken or pork.
* **Cream Cheese Option:** For a creamier texture, spread a thin layer of cream cheese on the tortilla before adding the steak and vegetable mixture.
* **Grilling:** For a smoky flavor, grill the quesadillas instead of cooking them in a skillet. Grill over medium heat for 2-3 minutes per side.
* **Low-Carb Option:** Use low-carb tortillas for a healthier version.
* **Cheese Whiz:** As mentioned before, for a truly authentic (and controversial!) Philly cheesesteak experience, use cheese whiz. Simply spread it on the tortilla before adding the steak and vegetables.
* **Slow Cooker Cheesesteak Quesadillas:** You can adapt this recipe for a slow cooker! Cook the steak, onions, and peppers in a slow cooker with your desired seasonings for 4-6 hours on low. Then, assemble the quesadillas as directed and cook them in a skillet or griddle.
* **Add a Dip:** Serve with a side of sour cream, guacamole, or a spicy chipotle mayo for dipping.
## Serving Suggestions
Philly Cheesesteak Quesadillas are a complete meal on their own, but you can also serve them with a side dish to round out the meal. Here are a few suggestions:
* **French Fries:** A classic pairing with Philly Cheesesteaks.
* **Onion Rings:** Another great comfort food option.
* **Coleslaw:** Adds a refreshing crunch to balance the richness of the quesadillas.
* **Side Salad:** A light and healthy option.
* **Tomato Soup:** Perfect for dipping the quesadillas.
* **Sweet Potato Fries:** A healthier alternative to regular fries.
* **Corn on the Cob:** A simple and flavorful side dish, especially during the summer months.
## Frequently Asked Questions (FAQ)
**Q: Can I make these quesadillas ahead of time?**
A: You can prepare the steak and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to make the quesadillas, simply assemble and cook them as directed. However, it’s best to cook the assembled quesadillas fresh for the best texture and flavor.
**Q: Can I freeze these quesadillas?**
A: Yes, you can freeze cooked quesadillas. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them in the refrigerator overnight and then cook them in a skillet or microwave until heated through. Note that the texture of the tortilla may change slightly after freezing and thawing.
**Q: What kind of steak is best for Philly Cheesesteak Quesadillas?**
A: Ribeye or sirloin are the most popular choices for Philly Cheesesteaks because they are flavorful and tender. However, you can use any thinly sliced steak that you prefer. Ensure it is sliced very thinly for the best results.
**Q: Can I use pre-shredded cheese?**
A: While pre-shredded cheese is convenient, it often contains cellulose, which can prevent it from melting as smoothly as freshly grated cheese. For the best melting results, it’s recommended to shred your own cheese.
**Q: How do I keep the quesadillas warm while serving?**
A: You can keep the quesadillas warm in a preheated oven at 200°F (93°C). Place them on a baking sheet in a single layer. However, be careful not to leave them in the oven for too long, or they will become dry.
**Q: Can I add other vegetables to the quesadillas?**
A: Absolutely! Feel free to add other vegetables that you enjoy, such as mushrooms, spinach, or roasted red peppers. Just be sure to cook them before adding them to the quesadillas.
**Q: What if I don’t have a griddle?**
A: A large skillet works perfectly well for cooking the quesadillas. You can also use a panini press if you have one.
**Q: My quesadillas are soggy. What am I doing wrong?**
A: Soggy quesadillas are usually caused by overcrowding the skillet or using too much filling. Make sure to cook the quesadillas in batches and don’t overload them with filling. Also, ensure the skillet is hot enough before adding the quesadillas.
**Q: Can I make this vegetarian?**
A: Yes! Substitute the steak with sliced portobello mushrooms or a plant-based steak alternative. Season them as you would the beef.
## Conclusion
Philly Cheesesteak Quesadillas are a fun and delicious way to enjoy the flavors of a classic Philly Cheesesteak in a new and exciting format. They are quick, easy, and customizable, making them perfect for any occasion. So, ditch the bread and embrace the tortilla – you won’t be disappointed! This recipe is sure to become a family favorite, and you’ll love how easy it is to whip up a batch for a quick and satisfying meal. Don’t forget to experiment with different toppings and variations to create your own unique Philly Cheesesteak Quesadilla masterpiece. Happy cooking!