Philly Cheesesteak Quesadillas

5 from 1 vote

Philly Cheesesteak Quesadillas

In addition to wine soaked onions, mushrooms and green bell peppers, what makes this quesadilla ultra ooey is the wine soaked cheese. Its edible rind soaked in Palatine Hills Cabernet Merlot, slices of grilled sirloin steak and drunk veggies is what makes these the ultimate dinner dish.

Prep Time5

Cook Time15

Total Time20

Course: Food + Drink, Main

Cuisine: American, north american

Keyword: gourmet quesadilla, philly cheesesteak recipes, quesadilla recipes

Servings: servings

Calories: 672kcal

Author: Philip Lago and Mystique Mattai

Ingredients

12 oz ribeye steak
1 medium white onion halved and thinly sliced
1 medium green bell pepper seeds removed and thinly sliced
2 tablespoon extra virgin olive oil plus additional for frying the quesadillas
½ teaspoon salt
½ teaspoon black pepper
16 slices provolone cheese
4 large tortillas
½ cup sour cream for dipping

Instructions

Slice the ribeye steak as thinly as possible, either against the grain or with the knife on a 30° angle.
Heat a large skillet with olive oil over medium-high heat. Add the onions and peppers, then season with salt and pepper. Saute for 5-8 minutes, stirring often, until cooked through with some caramelization on the onions.
Return the pan to medium-high heat and arrange the ribeye slices in a single layer on the skillet, ensuring they don't overlap (work in batches if necessary). Season generously with salt and pepper, and cook for 1-2 minutes per side, until seared, then set aside.
To assemble the quesadillas, arrange two slices of provolone cheese on one half of the tortilla. Top with a quarter of the beef, then a quarter of the sauteed vegetables. Finish with another 2 slices of provolone and fold the quesadilla closed and give it a press to hold it in place. Repeat with remaining tortillas.
Reheat the same skillet used throughout over medium heat with a very light drizzle of olive oil. Lay 1-2 quesadillas in the pan and fry for 2-4 minutes per side, until the tortilla is golden and crispy, and the cheese is fully melted and beginning to ooze out of the quesadilla.
Place the cooked quesadillas on a wire rack to cool slightly then cut them in halves or thirds using a very sharp chef's knife. Serve immediately with a dipping sauce of your choice.

Notes

Scroll up for a visual walk-through of the recipe.

Slicing the beef: chill the ribeye steak in the freezer for 15-20 minutes before slicing. This firms up the meat and makes it easier to achieve very thin slices.

Searing the beef: to ensure you get a good sear and evenly cooked beef, lay the slices out individually on the pan and make sure they don't overlap. Cook the beef in batches if necessary.

Beef cuts: the ribeye can be substituted with sirloin or flank steak for this recipe, though ribeye is the most authentic to a Philly cheesesteak.

Cheese: provolone is the traditional cheese to serve but can be substituted with mozzarella or Monterey jack.

Sauce variations - the possibilities are endless for dipping your Philly cheesesteak quesadilla; sour cream, mayo, and hot sauce are our favorites. Other options include Mac Sauce, ranch, or blue cheese dressing.

Grilled Philly Cheesesteak Quesadilla: these quesadillas can also be fully grilled. To do so, season and sear the whole ribeye steak to medium-rare, along with onion and pepper rings. Assemble as per the recipe then grill the assembled quesadillas for 2-3 minutes per side until the cheese is melted and the tortillas have good grill marks.

Nutrition