Philly Cheesesteak Quesadillas Recipe

Ribeye steak: Thinly sliced for quick cooking and tenderness.

Green bell pepper: Adds a fresh, slightly sweet flavor and crunch.

Onion: Provides a savory and slightly sweet taste when cooked.

Flour tortillas: The base for the quesadilla, offering a soft and pliable texture.

Provolone cheese: Melts beautifully, adding a creamy and mild flavor.

Olive oil: Used for cooking the steak and vegetables, adding a subtle richness.

Salt and pepper: Essential seasonings to enhance the flavors of the steak and vegetables.

To achieve the perfect quesadilla texture, ensure your skillet is preheated to medium heat before adding the tortillas. This will help them become golden brown and crispy without burning. Additionally, when slicing the ribeye steak, make sure to cut against the grain to keep the meat tender.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is leaner and still provides a rich flavor similar to ribeye.

• ribeye steak - Substitute with chicken breast: For a lighter option, chicken breast can be used, offering a different but still delicious protein.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color to the dish.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a unique flavor profile.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and a different texture.

• flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and a slightly nutty flavor.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas are a healthier alternative with a similar texture.

• shredded provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor similar to provolone.

• shredded provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper flavor and melts nicely.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, providing a different flavor dimension.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.

• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and keeps them from sticking together.

• Place the wrapped quesadillas in an airtight container or a zip-top freezer bag. If using a freezer bag, try to remove as much air as possible before sealing.

• Label the container or bag with the date. Philly cheesesteak quesadillas can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet and heat for about 10 minutes, or until the cheese is melted and the tortillas are crispy.

• For reheating from frozen, preheat the oven to 350°F (175°C). Place the quesadillas on a baking sheet and cover with aluminum foil. Bake for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes to crisp up the tortillas.

• Alternatively, you can reheat the quesadillas in a skillet over medium heat. Cook for 3-4 minutes on each side if refrigerated, or 5-7 minutes on each side if frozen, until the cheese is melted and the tortillas are golden brown.

• Avoid using the microwave to reheat, as it can make the tortillas rubbery and the cheese less gooey.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Philly Cheesesteak Quesadillas on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the tortillas are heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the quesadillas in the skillet without adding any oil.
  3. Cook for about 2-3 minutes on each side, pressing down gently with a spatula, until the cheese is melted and the tortillas are crispy.

• Microwave Method:

  1. Place the quesadillas on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the quesadillas in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quesadillas on the toaster oven tray.
  3. Heat for about 5-7 minutes, or until the cheese is melted and the tortillas are warm and slightly crispy.

• Skillet: A flat-bottomed pan used for cooking the steak, bell pepper, and onion. It ensures even cooking and browning.

• Spatula: A tool used to flip the quesadillas and stir the ingredients in the skillet.

• Knife: Essential for slicing the ribeye steak, bell pepper, and onion into thin pieces.

• Cutting board: A surface used to safely chop and slice the ingredients.

• Measuring spoons: Used to measure the olive oil accurately.

• Tongs: Handy for removing the cooked steak from the skillet and for flipping the quesadillas.

• Cheese grater: Used to shred the provolone cheese if it is not pre-shredded.

• Plate: Used to set aside the cooked steak and to serve the finished quesadillas.

• Knife sharpener: Ensures the knife is sharp enough for thinly slicing the steak and vegetables.

• Serving platter: A large dish used to present the cut quesadilla wedges.

• Paper towels: Useful for blotting excess oil from the cooked steak and vegetables.

Pre-slice ingredients: Buy pre-sliced ribeye steak, bell pepper, and onion to save prep time.

Use a large skillet: Cook all the steak, bell pepper, and onion in one go to avoid multiple batches.

Shred cheese in advance: Pre-shred the provolone cheese and store it in the fridge for quick assembly.

Assemble ahead: Prepare the quesadillas and store them in the fridge. Cook them when ready to eat.

Use a sandwich press: Cook multiple quesadillas at once using a sandwich press or griddle.