A delicious fusion dish that combines the iconic flavors of a Philly cheesesteak with the crispy, handheld convenience of a quesadilla. Perfect for a quick dinner, game day, or satisfying snack.
Ingredients
For the Filling:
· 1 lb ribeye steak, thinly sliced (or shaved beef/chicken)
· 1 tbsp olive oil or butter
· 1 medium yellow onion, thinly sliced
· 1 large green bell pepper, thinly sliced
· 8 oz mushrooms, sliced (optional, classic Philly skip these)
· 2 cloves garlic, minced
· 1 tsp Worcestershire sauce
· Salt and black pepper to taste
· ½ tsp paprika (optional)
For Assembly:
· 4 large flour tortillas (10-inch burrito size)
· 2 cups shredded provolone cheese (classic) or Cheez Whiz for authenticity
· 1 cup shredded mozzarella (for extra melt)
· 2 tbsp butter, softened (for cooking)
For Serving (Optional):
· Mayonnaise, ketchup, or hot sauce
· Pickled jalapeños
· Sour cream or salsa
Instructions
- Prepare the Steak & Veggies
· If your steak isn’t pre-sliced, place it in the freezer for 20–30 minutes to firm up, then slice as thinly as possible against the grain.
· Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat.
· Add onions, bell peppers, and mushrooms (if using). Sauté for 6–8 minutes until softened and slightly caramelized.
· Push veggies to the side, add the sliced steak to the center of the pan. Season with salt, pepper, Worcestershire, and paprika.
· Cook steak for 3–4 minutes, stirring occasionally, until no longer pink. Mix everything together, add garlic, and cook for 1 more minute. Remove from heat.
- Assemble Quesadillas
· Lay out tortillas. On one half of each tortilla, sprinkle a layer of provolone (or spread a thin layer of Cheez Whiz if using).
· Divide the steak and veggie mixture evenly over the cheese.
· Top with another layer of cheese (provolone/mozzarella mix or more Whiz).
· Fold the tortilla over to create a half-moon.
- Cook Quesadillas
· Heat a clean skillet or griddle over medium heat.
· Lightly butter the outside of each quesadilla.
· Place in skillet and cook for 2–4 minutes per side, until golden brown and crispy, and cheese is fully melted.
· Repeat with remaining quesadillas, keeping finished ones warm in a low oven if needed.
- Slice and Serve
· Let quesadillas cool for 1–2 minutes before slicing into wedges with a sharp knife or pizza cutter.
· Serve warm with optional sauces or toppings on the side.
Tips for Success
· Meat Shortcut: Look for “shaved beef” or “sandwich steak” in your grocery meat section to save time.
· Cheese Choices: Provolone is classic, Cheez Whiz is authentic, and American or pepper jack work great too.
· Crispy Tortilla Tip: Don’t skip the butter on the outside—it gives that perfect golden crunch.
· Make Ahead: Filling can be made 1–2 days in advance and stored in the fridge.
· Vegetarian Twist: Use sliced portobello mushrooms or plant-based steak strips.
Optional Add-Ins
· Sliced jalapeños for heat
· Thinly sliced pepperoncini
· A dash of hot sauce in the filling
· A sprinkle of Italian seasoning in the veggie mix
Enjoy your crispy, cheesy, meaty fusion creation