Cheese Steak Quesadillas: The Ultimate Cheese Steak Quesadillas Recipe
Introduction to Cheese Steak Quesadillas
Cheese steak quesadillas combine the beloved flavors of a classic cheese steak sandwich with the crispy, cheesy goodness of a quesadilla. This delightful dish is not only a fun fusion of two favorites but also an easy and satisfying meal perfect for any day of the week. Whether you’re looking for a quick lunch or a comforting dinner, cheese steak quesadillas are sure to please everyone in the family.
A Personal Story Behind My Cheese Steak Quesadillas Journey
My love for cheese steak quesadillas started on a family road trip when we stumbled upon a local diner renowned for its unique takes on traditional dishes. I decided to try their cheese steak quesadilla and was instantly hooked. The combination of tender beef, sautéed vegetables, and melted cheese encased in a crispy tortilla was a revelation. Since then, I’ve made it my mission to recreate that magical dish at home, and I can’t wait to share my version with you!
What Makes This Cheese Steak Quesadillas Recipe Special?
What sets this cheese steak quesadilla recipe apart is its versatility. You can customize it with your favorite vegetables, use different types of cheese, or even add some spicy elements if you’re feeling adventurous. The balance of flavors from the seasoned beef, fresh veggies, and gooey cheese makes every bite a delight. Plus, it’s a quick meal that can be whipped up in just 35 minutes—perfect for busy weeknights!
The Full Cheese Steak Quesadillas Recipe
Ingredients
- 2 medium flour tortillas
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 3 slices provolone cheese, halved
- 1 Tbsp light olive oil, divided
- 1 garlic clove, minced
- 1/4 tsp sea salt, or to taste
- 1/8 tsp ground black pepper, or to taste
- 2 tsp mayonnaise (optional)
Instructions
- Heat 2 teaspoons of oil in a large skillet over medium heat. Add the sliced beef, seasoning with salt and pepper, and cook until fully done, about 5-7 minutes. Remove from the skillet and keep warm. Tip: Make sure to not overcrowd the skillet to get a nice sear on the beef.
- In the same skillet, add the chopped onion, diced mushrooms, and peppers. Sauté until the vegetables are tender, about 5-6 minutes, adding more oil if needed. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Return the cooked beef to the skillet, add the minced garlic, and heat through for another 1-2 minutes. Tip: Stir well to incorporate the flavors.
- If using, spread mayonnaise on one side of each tortilla. Divide the beef and vegetable filling between the tortillas on one side. Top with halved cheese slices and fold the tortillas over. Tip: Press down gently to help the quesadillas stick together.
- Heat a clean skillet over medium heat. For a crispier quesadilla, add a bit more oil. Cook the folded tortillas until the cheese melts and the outside is golden and crisp, about 3-4 minutes per side, flipping once. Tip: Keep an eye on them to prevent burning.
- Slice the quesadillas into wedges and serve hot. Tip: Pair with salsa or sour cream for added flavor!
Serving Suggestions and Variations for Cheese Steak Quesadillas
These cheese steak quesadillas are versatile and can be served in many ways. Consider adding a side of guacamole or a fresh salad to balance the richness. For variations, you can customize the filling with your favorite vegetables like spinach or zucchini, or even switch up the cheese to cheddar or Monterey Jack for a different flavor profile. If you’re feeling adventurous, add some jalapeños or hot sauce for a spicy kick!
Frequently Asked Questions About Cheese Steak Quesadillas
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to two days. Just assemble and cook the quesadillas when you’re ready to eat!
Can I freeze cheese steak quesadillas?
Absolutely! Assemble the quesadillas, then wrap them tightly in plastic wrap and freeze. When you’re ready to enjoy them, cook straight from frozen, adding a few extra minutes to the cooking time.
What can I substitute for beef?
If you prefer, you can use chicken or even a plant-based protein like tofu or tempeh for a vegetarian option. Just adjust your cooking times accordingly.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 450
Servings: 2
Cheese Steak Quesadillas
Equipment
- Skillet For cooking the filling and quesadillas.
Ingredients
Main Ingredients
- 2 medium flour tortillas
- 0.5 lb beef (ribeye or top round), thinly sliced or diced
- 0.5 medium onion, chopped
- 0.5 medium red pepper, diced
- 0.5 medium green pepper, diced
- 6 oz mushrooms, diced
- 3 slices provolone cheese, halved
- 1 Tbsp light olive oil, divided
- 1 clove garlic, minced
- 0.25 tsp sea salt, or to taste
- 0.125 tsp ground black pepper, or to taste
- 2 tsp mayonnaise (optional)
Instructions
- Heat 2 teaspoons of oil in a large skillet over medium heat. Add the sliced beef, seasoning with salt and pepper, and cook until fully done, about 5-7 minutes. Remove from the skillet and keep warm.
- In the same skillet, add the chopped onion, diced mushrooms, and peppers. Sauté until the vegetables are tender, about 5-6 minutes, adding more oil if needed.
- Return the cooked beef to the skillet, add the minced garlic, and heat through for another 1-2 minutes.
- If using, spread mayonnaise on one side of each tortilla. Divide the beef and vegetable filling between the tortillas on one side. Top with halved cheese slices and fold the tortillas over.
- Heat a clean skillet over medium heat. For a crispier quesadilla, add a bit more oil. Cook the folded tortillas until the cheese melts and the outside is golden and crisp, about 3-4 minutes per side, flipping once.
- Slice the quesadillas into wedges and serve hot.