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Craving a delicious fusion of flavors that’s sure to impress your taste buds? Look no further than these mouthwatering Cheese Steak Quesadillas! A delightful blend of Philly cheese steak meets Mexican quesadilla, this recipe is a true crowd-pleaser that will have your family and friends coming back for more.
Picture tender slices of beef sirloin, sweet bell peppers, and onions seasoned to perfection, all hugged by gooey provolone cheese and crispy flour tortillas. The result? A culinary masterpiece that’s as comforting as it is flavorful. The secret? The mild nuttiness of provolone that perfectly complements the seasoned steak, creating an authentic cheese steak experience that will leave you craving for seconds.
Perfect for a quick weeknight dinner or a casual family gathering, these Cheese Steak Quesadillas are a versatile dish that can be easily customized to suit your taste. Whether you stick to the classic recipe or venture into exciting variations like using different cheeses or adding spicy chiles, one thing is for sure – these quesadillas are bound to become a staple in your recipe collection. So, get ready to indulge in a culinary delight that’s both easy to make and impossible to resist!
Quick Benefits
- Quick and Impressive: A fusion of Philly cheese steak and Mexican quesadillas that is impressive without spending hours in the kitchen.
- Meal Prep Friendly: Perfect for meal prep with the ability to cook steak and vegetables in advance, making weeknight dinners quick and flavorful.
- Customizable: Easily adaptable with variations like different cheese choices, vegetable swaps, or even a breakfast version with scrambled eggs for a unique twist.
- Complete Meal: Substantial enough to serve as a complete meal, but can be paired with simple sides like salad or roasted potatoes for a well-rounded dining experience.
Why You’ll Love This Delicious and Easy Cheese Steak Quesadillas Recipe
- Philly meets Mexico: Enjoy the delicious fusion of Philly cheese steak and Mexican quesadillas, bringing the best of both worlds in one dish.
- Quick and impressive: Perfect for a weeknight dinner that looks and tastes like a gourmet meal without spending hours in the kitchen.
- Family favorite: Loved by all generations, this dish is a hit at family gatherings and is sure to become a requested favorite.
- Melted provolone magic: The mild nuttiness of provolone enhances the seasoned steak, creating an authentic cheese steak experience that is unmatched.
- Meal prep friendly: Ideal for meal prep as you can cook the fillings ahead of time, making weeknight dinners a breeze without compromising on flavor.
- Customizable: Easily adapt the recipe by swapping ingredients like using poblano chiles for a gentle heat or mixing cheeses for a gooey texture, allowing for endless variations to suit your taste.
- Versatile: Can be served as a complete meal or paired with simple sides like arugula salad or crispy roasted potatoes for a well-rounded dining experience.
- Make it your own: Experiment with different cheeses and meats like ribeye or flank steak, or turn it into a breakfast version with scrambled eggs and cheddar for a delicious twist.
- Substitution options: Don’t have provolone cheese? No worries! Mozzarella, cheddar, or Monterey Jack can be used for a different flavor profile without compromising on taste.
- Easy cooking tips: Cooking at medium heat in batches with non-stick spray or oil ensures a perfectly crispy exterior without burning, making the process hassle-free.
Ingredients for Delicious and Easy Cheese Steak Quesadillas
- 1 bell pepper, sliced
- 1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
- Non-stick cooking spray
- 1 onion, sliced
- 1 teaspoon black pepper, divided
- 2 teaspoons Lawry’s Seasoned Salt, divided
- 16 slices provolone cheese
- 4 large flour tortillas
- Canola oil
- 1 lb beef sirloin steak, thinly sliced
How to Make Delicious and Easy Cheese Steak Quesadillas
Step 1: Prepare the steak
In a resealable ziplock bag, mix sliced steak with 1 teaspoon seasoned salt, steak seasoning, and 1/2 teaspoon pepper until evenly coated. Heat 1 tablespoon canola oil in a cast iron skillet over medium-high heat. Sear steak in batches for 1-2 minutes per side. Avoid overcrowding the pan and add more oil if needed. Remove seared steak from the skillet.
Step 2: Cook the vegetables
Heat 1 tablespoon of oil in the skillet over medium heat. Add sliced onion and bell pepper, then sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Saute the vegetables for about 5 minutes, stirring often, until tender.
Step 3: Assemble the quesadillas
Preheat a large skillet or griddle over medium-high heat and coat with non-stick cooking spray. Place a flour tortilla on the pan, lay provolone cheese slices evenly over it. Top one side with cooked steak and the other with sauteed onions and peppers. Fold tortilla in half once cheese has melted. Remove from skillet, cut into 4 wedges, and serve.
Storage Tips
To store the finished Cheese Steak Quesadillas, if you have leftovers, it’s best to let them cool to room temperature before refrigerating. Place the quesadillas in an airtight container or wrap them tightly in aluminum foil. They can be stored in the refrigerator for up to 3-4 days. When reheating, you can use the oven, toaster oven, or microwave until heated through.
For longer storage, you can freeze the quesadillas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen quesadillas can be stored for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat in the oven or microwave until hot.
Remember to label the containers with the date to keep track of freshness. Enjoy the delicious Cheese Steak Quesadillas even on busy days by having them conveniently stored and ready to heat up for a quick and satisfying meal.
Ingredient Substitutions
If you are looking to switch up the cheese in your Cheese Steak Quesadillas, feel free to substitute provolone with mozzarella, cheddar, or Monterey Jack. Each cheese will bring a unique flavor profile to the dish, allowing for a variety of taste experiences while still maintaining the gooey, melty texture that complements the seasoned steak.
For a different cut of meat, you can opt for flank steak or ribeye as alternatives to beef sirloin. Just ensure that the meat is thinly sliced to promote even cooking and tender results. These cuts can offer a slightly different texture and flavor to your quesadillas while still delivering a delicious and satisfying meal.
To prevent burning and ensure even cooking, it’s recommended to use medium heat and cook the quesadillas in batches. Using non-stick cooking spray or a small amount of oil in the pan will help achieve that crispy exterior without sticking. Additionally, preparing the steak and veggies in advance, storing them separately in the fridge, and assembling the quesadillas just before serving can make mealtime a breeze while maintaining fresh-made flavor. Serve your quesadillas with traditional accompaniments like salsa, guacamole, or sour cream, and consider adding a fresh salad on the side for a well-rounded meal experience.
Serving Suggestions
For a fun and interactive serving suggestion, consider setting up a DIY quesadilla bar for a casual gathering. Lay out bowls of thinly sliced steak, bell peppers, onions, and various cheese options like provolone, cheddar, and Monterey Jack. Allow your guests to customize their quesadillas with their preferred fillings before you cook them up in batches. Serve with a selection of dipping sauces and sides for a memorable and delicious experience.
To elevate your cheese steak quesadillas, try serving them as bite-sized appetizers for a party. Cut the quesadillas into smaller triangles and skewer them with toothpicks for easy serving. Arrange them on a platter with small ramekins of salsa, guacamole, and sour cream for dipping. These mini quesadillas are perfect for mingling and enjoying a taste of the cheesy, savory goodness in every bite.
FAQs for Delicious and Easy Cheese Steak Quesadillas
Can I substitute provolone cheese with other types of cheese?
Yes, you can substitute provolone cheese with mozzarella, cheddar, or Monterey Jack for a different flavor profile.
What are some alternatives to beef sirloin steak for this recipe?
You can use flank steak or ribeye as alternatives. Ensure the meat is thinly sliced for even cooking.
How should I prevent burning when cooking the quesadillas?
Use medium heat and cook the quesadillas in batches. Non-stick cooking spray or oil will help prevent burning.
Can I prepare the steak and veggies in advance?
Yes, you can prepare the steak and veggies in advance. Store them separately in the fridge and assemble the quesadillas just before serving.
Conclusion
Cheese Steak Quesadillas are a true crowd-pleaser, marrying the best of Philly cheese steak and Mexican quesadillas in one glorious bite. The cheesy, savory goodness of tender steak, sweet peppers, and onions enveloped in melted provolone, all nestled between crispy tortillas, is a flavor explosion you’ll want to share with loved ones time and time again.
Whether you’re hosting a gathering or simply craving a comforting meal, these quesadillas are a versatile option that can easily become a family favorite. Don’t hesitate to make extra – they disappear fast! With simple tweaks and accompaniments, you can customize this recipe to suit your taste preferences. So, roll up your sleeves, get creative in the kitchen, and savor the deliciousness that Cheese Steak Quesadillas bring to your table. Your taste buds will thank you!
Delicious and Easy Cheese Steak Quesadillas
Cheese Steak Quesadillas: A delicious fusion of Philly cheese steak and Mexican quesadillas with tender steak strips, sweet peppers, onions, and melted provolone.
Prep Time15 Minutes
Cook Time15 Minutes
Total Time30 Minutes
CuisineAmerican
Skill LevelEasy
Servings4 Servings
Ingredients
- 1 bell pepper, sliced
- 1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
- Non-stick cooking spray
- 1 onion, sliced
- 1 teaspoon black pepper, divided
- 2 teaspoons Lawry’s Seasoned Salt, divided
- 16 slices provolone cheese
- 4 large flour tortillas
- Canola oil
- 1 lb beef sirloin steak, thinly sliced
Instructions
-
Prepare the steak: In a resealable ziplock bag, mix sliced steak with 1 teaspoon seasoned salt, steak seasoning, and 1/2 teaspoon pepper until evenly coated. Heat 1 tablespoon canola oil in a cast iron skillet over medium-high heat. Sear steak in batches for 1-2 minutes per side. Avoid overcrowding the pan and add more oil if needed. Remove seared steak from the skillet.
-
Cook the vegetables: Heat 1 tablespoon of oil in the skillet over medium heat. Add sliced onion and bell pepper, then sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Saute the vegetables for about 5 minutes, stirring often, until tender.
-
Assemble the quesadillas: Preheat a large skillet or griddle over medium-high heat and coat with non-stick cooking spray. Place a flour tortilla on the pan, lay provolone cheese slices evenly over it. Top one side with cooked steak and the other with sauteed onions and peppers. Fold tortilla in half once cheese has melted. Remove from skillet, cut into 4 wedges, and serve.
