Cheesesteak Quesadilla


Cheesesteak Quesadilla ready to be eaten!

This Cheesesteak Quesadilla is made up of all of the best flavors of the classic Philly cheesesteak sandwich but layered in a cheesy, gooey, melty quesadilla. 

 

Perfectly crisped tortillas are packed full of tender strips of seasoned ribeye steak, sliced red bell pepper, onion, melty provolone cheese and cheese whiz, because is it really a Philly cheesesteak-inspired recipe if there isn’t cheese whiz involved? 

 

I don’t think so. 

 

Prep and Cook Your Steak for the Philly Cheesesteak Quesadilla

 

First, slice your ribeye steaks, red bell peppers, and white onion. Be sure to slice the ribeye steaks against the grain to shorten the muscle fibers. The shorter the muscle fibers, the more tender the texture. 

 

Next, preheat a medium-high heat fire to around 375ºF, then set a large plancha or skillet over the heat.

 

Ribeyes for the Cheesesteak Quesadillas starting to cook in the plancha.

 

Drizzle canola oil into the skillet or plancha, then add in the sliced steak and a sprinkle of the steak seasoning of your choice. I like Bourbon Prime Seasoning, which is a delicious blend of sweet, spicy, savory, and smoky seasonings that take the steak to a whole new level of flavor.

 

Cook the steak for about 10 minutes until it is browned, slightly crispy, juicy, and tender. Next, pull the steak out of the skillet and allow it to cool slightly while you cook up your veggies. 

 

Ribeyes cooked and ready to be pulled off of the grill.

 

Be cautious. It is remarkably difficult to not munch on the steak while you prep the rest of your cheesesteak quesadilla recipe. But although the steak is delicious on its own, it’s extra delicious in a quesadilla. 

 

For additional Philly Cheesesteak inspired recipes, check out Philly Cheese Sausage Skewer and Loaded Choripan.

 

Cheesesteak Quesadilla Veggies

 

To the now empty skillet, add the sliced bell peppers, sliced onions, and minced garlic. Feel free to use whatever veggies you like. Mushrooms would also be delicious!

 

Sautéing the onions and peppers.

 

Sprinkle your veggies with salt, pepper, and garlic powder, then cook for 7-9 minutes or until softened. 

 

Allow them to cool and clean out your skillet for the next part of your cheesesteak quesadilla prep! 

 

Assemble Your Quesadilla

 

So, now we assemble! First, allow the skillet to cool to medium heat around 300ºF, because although we want a slightly crispy quesadilla, a burnt one isn’t great.

 

Layer a large flour tortilla into the pan, then top that with 2-3 slices of provolone cheese, because the cheesier the better, right? I use provolone cheese because it’s a Philly cheesesteak classic, but any type of melty cheese will work. Just use your favorite! 

 

Assembling the quesadilla on the plancha.

 

For more quesadilla like recipes, check out my Campfire Quesabirria TacosLoaded Pulled Pork Quesadillas and Cheesy Steak Quesadilla.

 

Next, add a layer of veggies to the cheesesteak quesadilla, then top that off with the cooked and sliced steak.

 

Drizzle the quesadilla filling with cheese whiz, then fold the tortilla over and allow it to toast for 1-2 minutes on each side. The best kind of quesadilla is the crispy kind! 

 

Serve Your Cheesesteak Quesadilla

 

Make as many quesadillas as you need. Prep as much steak and veggies as you will need and assemble the quesadillas quickly, so they’re all still warm when you’re ready to serve. 

 

Next, warm up some cheese whiz for dipping, then slice up the quesadillas and dig in! 

 

Cheesesteak Quesadillas are served!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Cheesesteak Quesadilla
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Cheesesteak Quesadilla for the fun, family dinner.

Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Cheesesteak Quesadilla
Servings: 4 People
Calories: 735 kcal
Author: Derek Wolf
Ingredients
Steak:
Veggies:
  • 2 medium Red Bell Peppers sliced
  • 1 medium White Onion sliced
  • 6-8 Garlic Cloves minced
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
Quesadilla:
  • 4-6 large Flour Tortilla
  • 12-15 slices Provolone Cheese
  • 1 cup Cheese Whiz
Serving:
  • Cheese Whiz warmed
Instructions
  1. Begin by thinly slicing your ribeye steaks, red bell peppers and white onion. Mince your garlic and set all of this to the side until ready to cook. Preheat a medium high heat fire (around 375F) with a large plancha/skillet over it.
  2. Adding 1 tbsp of canola oil to the skillet, add your sliced steak and season my Bourbon Prime seasoning. Cook until the steak is fully browned and finished (about 10 minutes). Once the steak is done, pull it off and let it cool. Next, add the bell peppers, onions and garlic seasoned with salt, pepper and garlic powder. Let brown for 7-9 minutes until softened, and once done pull off and let cool.
  3. While the steak and veggies are cooling, clean off your skillet and let it cool down to a medium heat (around 300F) to start building your quesadilla. Add a large tortilla to the skillet and add 2-3 slices of provolone cheese on both halves of the tortilla. Next, add some veggies, sliced steak and a drizzle of cheese whiz to one side of the tortilla. Fold the tortilla over and let it toast for 1-2 minutes per side. Once the quesadilla is done, pull it off, let cool then repeat for your other quesadillas.
  4. For serving, warm up some cheese whiz for dipping. Slice and serve!

Recipe Video

Nutrition Facts
Cheesesteak Quesadilla
Amount Per Serving
Calories 735 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 25g156%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 153mg51%
Sodium 3483mg151%
Potassium 797mg23%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 9g10%
Protein 48g96%
Vitamin A 2775IU56%
Vitamin C 80mg97%
Calcium 711mg71%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

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