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Crispy Philly Cheesesteak Quesadillas Recipe Easy Homemade Gooey Provolone

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These Crispy Philly Cheesesteak Quesadillas combine tender ribeye steak, caramelized onions, and melted provolone cheese inside a crispy tortilla for a quick, flavorful handheld twist on the classic Philly cheesesteak.

Ingredients

Scale
  • 8 oz ribeye steak, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or butter
  • 4 large flour tortillas (10-inch)
  • 8 oz provolone cheese, shredded or sliced thinly
  • Optional: 1/2 cup shredded mozzarella cheese
  • Optional: Hot sauce or ketchup for dipping
  • Optional: Fresh parsley or chopped chives for garnish

Instructions

  1. Heat 1 tablespoon of olive oil or butter in a skillet over medium-high heat. Add the thinly sliced ribeye steak, season with salt and pepper, and cook for 2-3 minutes until just browned but not fully cooked. Remove steak and set aside.
  2. Add sliced onions and green peppers to the same skillet. Sauté for 5-6 minutes until onions caramelize and peppers soften. Add minced garlic in the last minute, season lightly with salt and pepper, then remove vegetables and set aside with the steak.
  3. Lay one tortilla on a clean surface. Sprinkle half of the provolone cheese evenly over half of the tortilla. Layer half of the cooked steak and vegetables on top of the cheese. Add a little more cheese on top of the filling, then fold the tortilla over to enclose the filling. Repeat with remaining tortillas and filling.
  4. Heat skillet over medium heat and add a small pat of butter or a drizzle of oil. Place one quesadilla in the skillet and cook for 3-4 minutes on each side until the tortilla is crispy and golden brown and the cheese inside melts. Press gently with a spatula for even crisping. Repeat with remaining quesadillas.
  5. Let quesadillas rest for a minute before slicing into wedges. Garnish with fresh parsley or chives if desired. Serve with your choice of dipping sauce.

Notes

Use a sharp knife to slice steak thinly against the grain for tenderness. Cook steak only until browned initially as it finishes cooking inside the quesadilla. Caramelize onions low and slow for best flavor. Press quesadilla gently while cooking to help cheese melt evenly and tortilla crisp. Reheat leftovers in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Philly cheesesteak, quesadillas, provolone, ribeye steak, caramelized onions, easy recipe, comfort food, quick dinner

Find it online: https://emmaoven.com/crispy-philly-cheesesteak-quesadillas-recipe-easy-homemade-gooey-provolone/