Get ready to experience a mind-blowing culinary mashup that will make your taste buds dance with joy! Imagine the classic, mouthwatering flavors of a Philly cheesesteak seamlessly merged with the crispy, cheesy goodness of a quesadilla. This isn't just another recipe—it's a flavor explosion that transforms two beloved dishes into one irresistible creation that will have everyone at your table begging for seconds. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary meal, these Loaded Philly Cheesesteak Quesadillas are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 4 large flour tortillas
- 2 cups provolone cheese, shredded
- Salt and pepper to taste
- Oil for cooking
Instructions
- Prepare ingredients by thinly slicing ribeye steak against the grain into bite-sized strips. Season steak generously with salt and pepper.
- Heat a large skillet over medium-high heat and add a tablespoon of oil. Allow the pan to get very hot before adding steak.
- Quickly sear steak strips for 2-3 minutes, stirring occasionally, until they are browned and just cooked through. Remove steak from pan and set aside.
- In the same skillet, add sliced bell peppers and onions. Sauté for 4-5 minutes until vegetables are soft and slightly caramelized.
- Wipe the skillet clean and return to medium heat. Lightly brush with oil.
- Place a large flour tortilla in the skillet and sprinkle half with shredded provolone cheese.
- Top cheese with cooked steak strips and sautéed peppers and onions.
- Fold the tortilla in half, creating a half-moon shape. Cook for 2-3 minutes until bottom is golden brown and crispy.
- Carefully flip quesadilla and cook the other side for an additional 2 minutes until cheese is fully melted and tortilla is crisp.
- Remove from skillet, let cool for 1-2 minutes, then slice into wedges. Repeat process with remaining tortillas.
- Serve hot, optionally with additional condiments like hot sauce or sour cream.
Tips
- Slice the ribeye steak when it's slightly cold for more precise, thin cuts.
- Use high heat to achieve a perfect sear on the steak without overcooking.
- Don't overcrowd the pan when cooking steak to ensure proper browning.
- Pat the steak dry before seasoning to help achieve a better crust.
- Let the quesadilla rest for a minute after cooking to help the cheese set.
- Use a heavy-bottomed skillet for even heat distribution and crispy tortillas.
- For extra flavor, consider adding a sprinkle of garlic powder or a dash of Worcestershire sauce to the steak.
- Serve immediately for maximum crispiness and melted cheese enjoyment.
Nutrition Facts
Calories: 753kcal
Carbohydrates: 42g
Protein: 50g
Fat: 44g
Saturated Fat: 20g
Cholesterol: 120mg
