Philly Cheesesteak Quesadillas

Philly Cheesesteak Quesadillas

As I write this post just a couple of days after Thanksgiving, we are still drowning in turkey. We have a really small family, so something more the size of a large chicken would probably do, but an 11 pound turkey was the smallest I could find. As you can imagine, that makes for a lot of leftovers and I now find myself dreaming of this recipe, Philly cheesesteak quesadillas.

As I have probably mentioned before, I really like food in a tortilla. Chicken, seafood, steak, veggies. A tasty filling in a crispy fried tortilla is definitely my jam!  In addition to tortillas, I also like Philly cheesesteaks: thinly sliced beef, onions, peppers, Provolone cheese. The two together make a delicious, easy meal.

There is room for flexibility here, so feel free to put your own spin on it. Mozzarella cheese slices would work really well and I actually used mushrooms here because I was out of peppers. Once you put the whole thing together, fry it in butter for an extra crispy quesadilla.

And now I will go make a turkey pot pie and finish up this bird!

Philly Cheesesteak Quesadillas

Easy recipe for Philly cheesesteak in a tortilla
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 tbsp butter
  • 2 tbsp olive oil
  • 3/4 lb steak
  • 1 medium onion
  • 1 medium green pepper
  • 8 oz mushrooms
  • 1 tsp onion powder
  • salt and pepper
  • 4 tortillas
  • 8 slices Provolone cheese

Instructions
 

  • Prepare all of the ingredients before beginning.
  • Slice the steak into thin strips. I used skirt steak.
  • Slice the onion and pepper into thin strips.
  • Clean and slice the mushrooms.
  • Heat 1 tbsp of butter and 1 tbsp of olive oil in a frying pan.
  • Add the vegetables to the pan and sprinkle with onion powder. Cook and stir until the vegetables are tender, about 3-5 minutes.
  • Remove the vegetables to a bowl.
  • Add another tablespoon of olive oil to the same frying pan you used for the veggies.
  • Cook the steak, sprinkling it with salt and pepper. Turn regularly, cooking until done, about 5 minutes.
  • Remove the cooked steak to a bowl. Wipe out the frying pan and set it aside.
  • Lay out your tortillas. On one half, layer steak, vegetables, and two slice of cheese. Fold the empty side over the full size.
  • Prepare all of the tortillas before you start frying.
  • Heat a tablespoon of butter in the frying pan. You may need to add more butter as you cook the quesadillas.
  • Place your folded, filled tortilla into the frying pan over medium high heat (I eventually had to lower it to medium).
  • Cook until the bottom is golden and crispy, then flip it over and do the other side. The cheese should be melted and the tortilla crispy on both sides.
  • Remove and repeat with the other tortillas.
  • These are delicious with a scoop of sour cream on the side or, as my husband prefers, with ketchup for dipping.

Notes

Skirt steak can be expensive, so you can replace it with a less pricey cut.
Feel free to experiment with other types of cheese and/or veggies. Traditional Philly cheesesteaks don’t have mushrooms, for example, but I was out of peppers. 
Keyword cheesesteak, easy dinner, philly cheesesteak, quesadilla, tortilla