Switch up your dinner routine with these Philly Cheesesteak Quesadillas! They put a new spin on everything you love in the classic sandwich!
Being a food blogger means we rarely eat the same thing twice. It could be months …. or even years before my family sees a dish they had before. That doesn’t mean we don’t love some of our favorite foods – I just tend to find new ways to enjoy them. For example, we love Philly Cheesesteaks. We might have the traditional sandwich one night, but the next time the craving strikes, it might be on a pizza. The next time might be an omelet. The next time? A pasta casserole or quesadillas – or any other way I can manipulate the same ingredients and flavors into a new version.
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Sometimes, I think it drives my family crazy … especially if they really like a dish. Occasionally I get asked when we’ll have a certain dish again – then we have to go through the twenty questions to try to narrow down what they’re talking about! Ahhhhh, #foodbloggerproblems This recipe is the real deal cheesesteak. Ribeye makes a perfect, tender filling for cheesesteaks. Oh my gosh – it is perfection. I prefer Provolone cheese, but if you’re in camp American cheese, feel free to switch it out. If you’re a purist, you can also omit the peppers and mushrooms, but I love them in my cheesesteak sandwiches, so I have included them!
If you are looking for a cheaper alternative to the ribeye steaks, you can use roast beef lunchmeat or even lean ground beef. If you prefer chicken, feel free to switch it up to a Chicken Philly Cheesesteak! Those are fantastic, too! If you are looking for more quesadilla recipes, be sure to check out my Bacon, Egg & Cheese Quesadillas or my Buffalo Chicken Quesadillas!
- 2 ribeye steaks
- 2 Tbsp. vegetable oil
- 1 medium onion chopped
- Salt and pepper to taste
- 1 green pepper seeded and chopped
- 5-6 baby mushrooms sliced
- 8 slices Provolone cheese
- 4 large tortillas burrito-size
- Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain.
- Preheat skillet over medium-high heat, add oil, onions and season with salt and pepper. Cook onions until they begin to caramelize. Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with spatuala until meat is cooked through. Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside.
- Preheat a griddle over medium-high heat.
- Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown - carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Remove from the griddle to a cutting board. Slice into 3-4 wedges. Repeat with remaining ingredients.
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