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 depth and sweetness when sautéed.

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

Flour tortillas: The base for the quesadillas, holding all the delicious fillings together.

Olive oil: Used for cooking the steak and vegetables, adding a rich flavor.

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

To achieve the perfect Philly Cheesesteak Quesadilla, make sure to slice the ribeye steak as thinly as possible. This allows for quicker cooking and ensures that the meat remains tender. When sautéing the bell pepper and onion, cook them until they are just tender to maintain a slight crunch, adding texture to the quesadilla. Additionally, when folding the tortillas and cooking them in the skillet, press down gently with a spatula to ensure even browning and melting of the provolone cheese.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is also tender and flavorful, making it a good alternative for a similar texture and taste.

• ribeye steak - Substitute with chicken breast: For a leaner option, chicken breast can be used, though it will have a different flavor profile.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor dimension while maintaining the same texture.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor, which can add complexity to the dish.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, providing a more subtle flavor.

• onion - Substitute with leeks: Leeks have a mild onion-like taste and can add a unique flavor and texture to the quesadillas.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good alternative for provolone.

• provolone cheese - Substitute with cheddar cheese: Cheddar cheese offers a sharper taste and melts well, providing a different but delicious flavor.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with a slightly nuttier flavor.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and flavor, making the dish more unique.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami, though it will also add a bit of liquid to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, making the dish spicier.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any odors from the fridge or freezer from seeping in.
• Store in the refrigerator for up to 3 days. If you plan to keep them longer, freezing is a better option.
• For freezing, lay the wrapped quesadillas flat on a baking sheet and place them in the freezer. Once they are fully frozen, transfer them to a resealable plastic bag or airtight container. This method prevents them from sticking together and makes it easier to grab one at a time.
• When ready to reheat, unwrap the quesadillas and place them on a baking sheet. For refrigerated quesadillas, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. For frozen quesadillas, bake for 20-25 minutes or until hot and crispy.
• Alternatively, you can reheat them in a skillet over medium heat. Cook for about 3-5 minutes on each side for refrigerated quesadillas, or 7-10 minutes on each side for frozen quesadillas, until they are heated through and the cheese is melted.
• Avoid using the microwave for reheating, as it can make the tortillas chewy and the quesadillas less crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Philly Cheesesteak Quesadillas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the quesadillas in the skillet and cover with a lid to trap the heat. Cook for about 3-5 minutes on each side, or until the cheese is melted and the tortillas are golden brown and crispy.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, or until the cheese is melted. Note that this method might not keep the tortillas as crispy as the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Cook for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy. This method is great for maintaining the crunchiness of the tortillas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadillas on the toaster oven tray. Bake for about 5-7 minutes, or until the cheese is melted and the tortillas are crispy. This method is convenient for small batches.

• Skillet: A flat-bottomed pan used for cooking the steak, bell pepper, and onion over medium-high heat.

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

• Knife: Essential for slicing the ribeye steak, green bell pepper, and onion.

• Cutting board: A surface to safely slice the steak, bell pepper, and onion.

• Tongs: Useful for handling the steak and vegetables while cooking.

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

• Plate: To set aside the cooked steak before adding it back to the tortillas.

• Cheese slicer: Optional, but helpful for slicing the provolone cheese if it’s not pre-sliced.

• Large spoon: For distributing the cooked steak, bell pepper, and onion evenly on the tortillas.

• Kitchen shears: Handy for cutting the quesadillas into wedges before serving.

• Serving platter: To present the hot, cut quesadillas for serving.

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

Use pre-shredded cheese: Opt for pre-shredded provolone cheese instead of slicing it yourself.

Cook in batches: Cook the steak and vegetables in larger batches to reduce overall cooking time.

Assemble ahead: Prepare the quesadillas ahead of time and store them in the fridge, ready to cook when needed.

Use a large skillet: A larger skillet allows you to cook more quesadillas at once, speeding up the process.