Philly Cheesesteak Quesadillas Recipe

Thinly sliced steak: This is the main protein of the dish, providing a rich, savory flavor. Look for steak labeled for sandwiches or carpaccio.

Green bell pepper: Adds a fresh, slightly sweet flavor and a bit of crunch to the quesadilla.

Onion: Provides a savory depth and sweetness when sautéed, complementing the steak and bell pepper.

Provolone cheese: A mild, creamy cheese that melts beautifully, binding all the ingredients together.

Flour tortillas: The base of the quesadilla, providing a crispy, golden-brown exterior when cooked.

Olive oil: Used for cooking the steak and vegetables, adding a rich, fruity flavor.

When slicing the steak, make sure to cut against the grain. This will ensure that the meat is tender and easier to chew. Additionally, when cooking the bell pepper and onion, aim for a slight char to enhance their natural sweetness and add a depth of flavor to your quesadillas.

• thinly sliced steak - Substitute with thinly sliced chicken breast: Chicken breast provides a leaner option and can still deliver a similar texture and flavor when seasoned well.

• thinly sliced steak - Substitute with portobello mushrooms: For a vegetarian alternative, portobello mushrooms offer a meaty texture and absorb flavors well.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor profile while maintaining the same texture.

• green bell pepper - Substitute with poblano pepper: Poblano peppers provide a mild heat and a slightly smoky flavor, adding a different dimension to the dish.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can add a subtle complexity to the dish.

• onion - Substitute with leeks: Leeks provide a milder onion flavor and a slightly different texture, which can be a pleasant variation.

• shredded provolone cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good alternative to provolone.

• shredded provolone cheese - Substitute with shredded cheddar cheese: Cheddar offers a sharper flavor and melts nicely, providing a different but delicious taste.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas add a bit more fiber and a slightly nutty flavor, making them a healthier option.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and flavor, which can add an interesting twist to the quesadillas.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and a different flavor profile, suitable for those looking for a unique twist.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents freezer burn.
• Label the container or bag with the date to keep track of how long they’ve been stored.
• Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet and heat for about 10 minutes or until warmed through.
• For frozen quesadillas, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 20-25 minutes.
• For a quicker option, reheat in a skillet over medium heat. Cook each side for 2-3 minutes until the cheese is melted and the tortilla is crispy.
• Avoid using the microwave for reheating as it can make the tortillas chewy and the quesadillas less crispy.

• Preheat your oven to 350°F. Wrap the quesadillas in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes or until they are warmed through and the cheese is melty.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Place the quesadillas in the skillet and cover with a lid to trap the heat. Cook for 2-3 minutes on each side until they are heated through and the tortillas are crispy.

• If you're in a rush, the microwave can be your friend. Place the quesadillas on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• For an extra crispy option, use an air fryer. Preheat the air fryer to 350°F. Place the quesadillas in the basket in a single layer. Heat for 3-5 minutes, flipping halfway through, until they are hot and the tortillas are crispy.

• To maintain the best texture, avoid reheating in a toaster oven as it can sometimes make the tortillas too hard.

• Skillet: A flat-bottomed pan used for cooking the steak, bell pepper, and onion. It ensures even cooking and browning.

• Spatula: A tool used to flip the quesadillas and stir the ingredients in the skillet.

• Knife: Essential for slicing the steak, bell pepper, and onion into thin pieces.

• Cutting board: A surface to safely chop and slice the ingredients.

• Measuring spoons: Used to measure the olive oil accurately.

• Tongs: Handy for handling the steak and mixing the ingredients in the skillet.

• Cheese grater: If you need to shred the provolone cheese yourself.

• Plate: To set aside the cooked steak before mixing it with the vegetables.

• Serving platter: To present the quesadilla wedges once they are cooked.

• Knife (for cutting quesadillas): Used to cut the quesadillas into wedges before serving.

Pre-slice ingredients: Buy pre-sliced steak, bell pepper, and onion to save prep time.

Use one skillet: Cook the steak and vegetables in the same skillet to reduce cleanup.

Preheat tortillas: Warm the tortillas in the microwave for a few seconds to make them more pliable and easier to handle.

Shred cheese ahead: Pre-shred the provolone cheese and store it in the fridge for quick assembly.

Batch cook: Cook all the steak and vegetables at once, then assemble multiple quesadillas in one go.