Appetizers
Philly Cheese Steak Quesadillas
Philly Cheese Steak Quesadillas are filled with melted provolone cheese, tender crisp onions and peppers, fresh mushrooms, and seared steak
- Serves 4
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
How To Serve
These Philly Cheese Steak Quesadillas really have it all! They make a great gameday snack or party appetizer. You can dip them in salsa for even more flavor and sour cream goes great with them too. I like adding onions, peppers, and mushrooms to these quesadillas. You can leave the mushrooms out if you don’t like them.
Recipe Tips
If you want to, you can use chicken instead of beef.
I season the steak with steak seasoning for added flavor. Use any brand you like. I tend to use McCormick Montreal Steak Seasoning.
To save time, cook the onions, peppers, mushrooms, and steak a day ahead of time and refrigerate them. Then just warm them in the microwave before making your quesadillas.
Mozzarella cheese can be used instead of provolone.
Type of Steak To Use
I use sirloin or rib-eye for the steak. Use sirloin if you want to go a little leaner, and use rib-eye if you want all the juicy flavor that goes with a fattier meat.
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More Quesadilla Recipes
- Ground Beef Quesadillas
- Shrimp, Bacon, and Corn Quesadillas
- Chicken, Bacon, and Ranch Quesadillas
- Spicy Beef Quesadillas
- BBQ Chicken Quesadillas
- BBQ Pork and Mango Quesadillas
- Caramel Apple Quesadillas
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Recipe
Philly Cheese Steak Quesadillas
Philly Cheese Steak Quesadillas are filled with melted provolone cheese, tender crisp onions and peppers, fresh mushrooms, and seared steak slices.
- Serves 4
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Ingredients
- butter
- vegetable oil
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- 1 1/4 teaspoons seasoned salt (divided)
- 1/2 teaspoon pepper, (divided)
- 2 sirloin or rib-eye steaks (cut into thin strips)
- 1 teaspoon steak seasoning
- 4 ounces mushrooms (sliced)
- 4 large flour tortillas
- 1 package thinly sliced provolone cheese
Instructions
- 1
Heat 1 tablespoon of butter and 1 tablespoon vegetable oil in a large pan over medium-high heat.
- 2
Sprinkle onion and peppers with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Place onions and peppers in heated pan and cook 6 to 8 minutes. Place in a bowl and set aside.
- 3
If necessary, add a little more oil to the pan. Place over medium-high heat. Sprinkle steak with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper.
- 4
Cook steak until seared, about 1 to 2 minutes per side. If you like your steak well done, cook a little longer. Place steak in bowl with onions and peppers.
- 5
Add 1 tablespoon of butter to pan and cook mushrooms until golden. Transfer to the bowl with steak, onions, and peppers.
- 6
Wipe the pan clean. For each quesadilla add about 1 teaspoon oil and 1 teaspoon butter to the pan. Place over medium heat.
- 7
For each quesadilla, place about 3 slices cheese on one half of tortilla. Top cheese with steak, onion, and pepper mixture, using desired amount. Layer 3 more slices of cheese on top of filling and fold tortilla in half.
- 8
Cook in heated pan until golden and crispy on each side. Repeat with remaining tortillas.
Notes
To make the quesadillas spicy, add a few crushed red pepper flakes.
Nutrition
- Calories524 kcal
- Carbohydrates21 g
- Protein43 g
- Fat29 g
- Saturated Fat15 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat8 g
- Trans Fat0.1 g
- Cholesterol116 mg
- Sodium1450 mg
- Potassium694 mg
- Fiber2 g
- Sugar4 g
- Vitamin A712 IU
- Vitamin C27 mg
- Calcium522 mg
- Iron4 mg
