Name: Cheesy Steak Quesadillas- Easy & Delicious Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef sirloin steak, thinly sliced; 1 bell pepper, sliced; 1 onion, sliced; 2 teaspoons Lawry’s Seasoned Salt, divided; 1 teaspoon McCormick Montreal Steak Grill Mates Seasoning; 1 teaspoon black pepper, divided; 16 slices provolone cheese; 4 large flour tortillas; Canola oil; Non-stick cooking spray

Cheese Steak Quesadillas are about to become your new weeknight obsession. Imagine this: tender, thinly sliced steak, sautéed with sweet onions and peppers, all melded together with gooey, melted cheese, then sandwiched between two perfectly crisped tortillas. It’s the ultimate comfort food mashup, taking the beloved flavors of a classic Philly cheesesteak and transforming them into a fun, shareable, and undeniably delicious quesadilla. What’s not to love? The satisfying crunch of the tortilla, the savory depth of the steak and veggies, and that irresistible cheese pull – it’s a symphony of textures and tastes that just works. We adore them because they deliver all the satisfaction of a hearty meal without the fuss, making them ideal for busy evenings or casual get-togethers. This isn’t just any quesadilla; it’s a flavor explosion waiting to happen, and once you try these Cheese Steak Quesadillas, you’ll understand why they’re so incredibly addictive.

Ingredients:

1 lb beef sirloin steak, thinly sliced
1 bell pepper, sliced (any color you prefer, green or red work wonderfully for a classic look)
1 onion, sliced (a yellow or white onion will provide a nice sweetness when cooked)
2 teaspoons Lawry’s Seasoned Salt, divided
1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
1 teaspoon black pepper, divided
16 slices provolone cheese (about 8 oz, this gives you ample cheesiness)
4 large flour tortillas (burrito-sized work best for folding)
Canola oil (for cooking the steak and vegetables)
Non-stick cooking spray (for ensuring your quesadillas don’t stick to the pan)

Preparing the Steak and Vegetables

The foundation of our delicious Cheese Steak Quesadillas lies in perfectly cooked, flavorful steak and tender-crisp vegetables. Start by ensuring your beef sirloin steak is sliced very thinly. This is crucial for quick cooking and tender bites. If you have a bit of trouble slicing steak thinly when it’s thawed, try partially freezing it for about 30-45 minutes. This will firm it up and make slicing much easier. Once sliced, place the steak in a medium bowl.

Next, we’ll season the steak. Sprinkle it with 1 teaspoon of the Lawry’s Seasoned Salt, the McCormick Montreal Steak Grill Mates Seasoning, and 1/2 teaspoon of the black pepper. Gently toss everything together with your hands to ensure each slice of steak is coated evenly. Set this aside to marinate slightly while you prepare the vegetables.

Now, let’s move on to the bell pepper and onion. Take your sliced bell pepper and onion and place them in a separate bowl. Add the remaining 1 teaspoon of Lawry’s Seasoned Salt and the remaining 1/2 teaspoon of black pepper. Toss these vegetables as well, ensuring they are lightly seasoned. This initial seasoning will boost their flavor as they cook and mingle with the steak.

Sautéing the Steak and Vegetables

Heat a large skillet or griddle over medium-high heat. Once the pan is hot, add about 1-2 tablespoons of canola oil. It’s important to have enough oil to properly sear the steak and prevent sticking. Carefully add the seasoned steak to the hot skillet in a single layer. Avoid overcrowding the pan; if necessary, cook the steak in batches to ensure it browns nicely rather than steams. Cook the steak for about 2-3 minutes per side, just until it’s nicely seared and mostly cooked through. Remove the cooked steak from the skillet and set it aside in a clean bowl.

In the same skillet, add another tablespoon of canola oil if needed. Add the seasoned bell pepper and onion slices to the skillet. Cook them over medium heat, stirring occasionally, until they are tender-crisp and slightly softened, about 5-7 minutes. You want them to retain a little bite, not become mushy. Once the vegetables are cooked to your liking, return the seared steak to the skillet with the vegetables. Stir everything together to combine and ensure the steak is heated through. This is where all the delicious flavors will start to meld beautifully.

Assembling and Cooking the Quesadillas

Now for the fun part – assembling our Cheese Steak Quesadillas! Lay out your four large flour tortillas on a clean surface. It’s helpful to have all your ingredients prepped and within reach before you start assembling, as the cooking process is quite quick.

On one half of each tortilla, layer the provolone cheese. You’ll want to use about 4 slices of cheese per quesadilla, distributed evenly. Don’t be afraid to be generous with the cheese; it’s what holds everything together and creates that irresistible gooey factor. On top of the cheese, spoon a generous portion of the steak and vegetable mixture. Aim for an even distribution so each bite is packed with flavor. Make sure not to overfill the tortillas, as this can make them difficult to fold and can cause the filling to spill out during cooking.

Once you’ve filled half of each tortilla, carefully fold the other half over the filling, creating a semi-circle. Gently press down on the folded quesadilla to help seal the edges. This pressing will also encourage the cheese to start melting and adhering to the tortilla.

Heat a clean skillet or griddle over medium heat. Lightly coat the cooking surface with non-stick cooking spray or add a tiny bit of canola oil. Carefully place one or two folded quesadillas onto the hot skillet, depending on the size of your pan. Cook each quesadilla for about 3-5 minutes per side. You’re looking for a beautiful golden-brown and slightly crispy exterior on the tortilla, and for the cheese inside to be completely melted and gooey. It’s helpful to gently press down on the quesadilla with a spatula as it cooks to ensure even browning and melting. Once one side is golden and crispy, carefully flip the quesadilla using a spatula and cook the other side until it achieves the same perfect golden-brown hue.

Repeat this cooking process for the remaining quesadillas, adding more non-stick spray or oil to the pan as needed between batches. The aroma of melting cheese and savory steak will fill your kitchen, signaling that these delightful Cheese Steak Quesadillas are almost ready to be enjoyed. Serve them immediately while they are hot and the cheese is perfectly melty and stretchy!

Conclusion:

And there you have it – your very own batch of delicious Cheese Steak Quesadillas! We’ve walked through creating these flavorful, satisfying bites step-by-step, from searing the steak to melting the cheese to perfection. The beauty of this recipe lies in its comforting yet exciting combination of classic Philly cheesesteak flavors embraced within a crispy quesadilla shell. They are surprisingly simple to make, making them perfect for a quick weeknight dinner or a fun weekend appetizer.

I love serving these Cheese Steak Quesadillas alongside a fresh side salad for a balanced meal, or with a dollop of sour cream and salsa for an extra burst of flavor. For variations, don’t hesitate to experiment with different cheeses like pepper jack for a little heat, or add some sautéed mushrooms and bell peppers along with the onions for even more depth. The possibilities are truly endless, and I encourage you to make these your own. Enjoy every cheesy, meaty, delicious bite!

Frequently Asked Questions about Cheese Steak Quesadillas:

Q1: Can I prepare the steak ahead of time for these Cheese Steak Quesadillas?

Yes, absolutely! You can thinly slice and cook the steak and onions a day in advance. Store them in an airtight container in the refrigerator. When you’re ready to make the quesadillas, simply reheat the steak and onion mixture before assembling and cooking. This is a great time-saving tip!

Q2: What other fillings can I add to my Cheese Steak Quesadillas?

Beyond the classic steak and onions, feel free to get creative! Sautéed mushrooms, sliced bell peppers (green, red, or yellow), jalapeños for a spicy kick, or even some crumbled bacon can all be fantastic additions to your Cheese Steak Quesadillas. Just make sure to cook any added vegetables before adding them to the quesadilla.