These Philly Cheesesteak Quesadillas are made with drunken mushrooms, peppers and onions, fresh beef, and melty cheese. It is the ultimate blend of quesadilla that meets cheesesteak and pulls the highest compliments from each into a melted dish.
Being the Sous Chef in our house doesn't mean what it means in a restaurant setting. Here at home, I'm the Chef's assistant. I stir, I plate, I taste test and outside the kitchen I style and shoot. Unlike the traditional Sous Chef, it's not often that I step in for the Chef and command the kitchen.
The only time that actually happens is when I slice open a few limes, mix the guac and grab the spatula. Moments like this only mean one thing: it's time for quesadillas, and today we're sharing the recipe for our Philly Cheesesteak Quesadillas courtesy of me, the Sous Chef.
In addition to wine-soaked onions, mushrooms and green bell peppers, what makes this quesadilla ultra ooey is the Cheese. But what makes my Philly Cheesesteak Quesadillas different from the rest is all in the assembly and a heavy hand on the skillet.
Bon appetit xo
Chef Sous Chef
Ribeye or sirloin steak, cheese, cremini mushrooms, bell peppers, red onion, chili powder, cumin, smoked paprika, cayenne pepper, red wine, tortillas, salt and pepper. Use sour cream and guacamole for serving.
How to Make Philly Cheesesteak Quesadillas
Step 1. Prepare the Beef
A traditional Philly Cheesesteak features thinly sliced beef cooked to perfection. To make it easier to slice the beef, pat dry and place in the freezer for 10-15 minutes to slightly firm up. Very thinly slice the beef against the grain and place on a plate. Season liberally with salt and pepper and cook in a cast iron skillet until browned on both sides. Transfer to a bowl until ready to assemble.
Step 2. Sauté the Vegetables
A key to developing deep flavour for our quesadillas is cooking the spices before sautéing the vegetables. Make a spice paste by mixing the chili powder, cayenne, paprika, and a pinch of salt with ¼ cup of red wine. Heat the skillet on medium-high with olive oil. Once smoking, pour in the spices and cook for 30 seconds. Add the mushrooms and sauté for a few minutes, then finally add the onions and peppers. Once the veggies have cooked through, add remaining wine, juices from the beef and allow to reduce until absorbed. Transfer to bowl for assembly.
Step 3. Assemble a Quesadilla
To assemble the quesadillas, spread about 3-4 tablespoon of cheese on half of the tortilla, top with some of the vegetable mixture and a few slices of the steak, then cover with additional cheese. Repeat for each of the quesadillas.
Step 4. Cook a Quesadilla to Perfection
Reheat the same skillet you used to cook the vegetables on medium high heat. Add a tablespoon of olive oil and cook 1-2 quesadillas for about 2 minutes or until golden brown. Flip and cook for an additional 2 minutes. Repeat with each quesadilla.
- 200 g wine soaked cheese grated (Provolone)
- 454 g ribeye or sirloin steak
- 200 g cremini mushrooms sliced
- 1 green pepper thinly sliced
- 1 red pepper thinly sliced
- 1 red onion thinly sliced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ cup red wine
- 3 tablespoon olive oil
- 8 large tortillas
- ½ cup sour cream
- ½ cup guacamole
- Pat the beef dry and place in the freezer while you prepare the vegetables. Slice mushrooms, peppers, and onions and place in separate bowls.
- Preheat a cast iron skillet to medium-high heat with 1 tablespoon of olive oil. Remove the steak from the freezer and slice as thin as possible against the grain. Liberally season the beef with salt and pepper, and place in the skillet one at a time, ensuring to leave space around each piece. Cook until browned, about 1 minute per side, and transfer to a bowl or plate.
- Return the pan to heat and pour in 1 tablespoon olive oil. In a small bowl, mix together the chili powder, cumin, paprika, cayenne pepper, salt and half the red wine. Pour into the skillet and cook for 30 seconds stirring constantly. Add the mushrooms and cook for 2 minutes, until they start to sweat. Next add the peppers and onions and cook for 3-4 minutes, stirring often. Add the remainder of the red wine and any juices from the resting steak. Cook until the wine is evaporated. Remove from heat and place in a bowl. Wipe the pan with a paper towel.
- To assemble the quesadillas, spread about 3-4 tablespoon of cheese on half of the tortilla, top with some of the vegetable mixture and a few slices of the steak, then cover with additional cheese. Repeat for each of the quesadillas.
- Reheat the same skillet you used to cook the vegetables on medium high heat. Add a tablespoon of olive oil and cook 1-2 quesadillas for about 2 minutes or until golden brown. Flip and cook for an additional 2 minutes. Repeat with each quesadilla.
- Cut the quesadillas into thirds and serve with sour cream and guacamole.