Savory Cheese Steak Quesadillas

This hearty cheese steak quesadilla recipe transforms the classic Philadelphia sandwich into a crispy, melty handheld delight that's perfect for quick dinners or game day gatherings. The combination of tender sirloin, sautéed peppers and onions, and gooey provolone cheese creates an irresistible fusion dish that brings together the best of two comfort food favorites.

I first made these quesadillas when looking for creative ways to use leftover steak, and they've become my family's most requested "fusion food." The way the cheese pulls when you take that first bite is absolutely mesmerizing every single time.

Ingredients

• Beef sirloin steak thinly sliced for quick cooking and tenderness. Look for well-marbled cuts for the best flavor
• Bell pepper adds sweetness and color. Choose firm peppers with glossy skin
• Onion provides aromatic depth. Yellow or white onions work best in this recipe
• Lawry's Seasoned Salt adds the perfect savory flavor foundation. The blend of spices eliminates the need for multiple seasonings
• Montreal Steak Seasoning brings a peppery, garlicky punch that enhances the beef beautifully
• Provolone cheese has the ideal melt factor and mild flavor. Get freshly sliced from the deli counter if possible
• Large flour tortillas provide the perfect crispy vessel. Choose burrito-sized for easier folding
• Canola oil has a high smoke point ideal for searing the steak
• Non-stick cooking spray ensures your quesadillas won't stick to the pan

Step-by-Step Instructions

Season the Steak

Combine thinly sliced sirloin with seasonings in a ziplock bag and massage until evenly coated. This step infuses the meat with flavor before cooking and helps create a delicious crust when seared.

Sear the Steak

Heat oil in a cast iron skillet over medium-high heat until shimmering. Cook steak in small batches for 1 to 2 minutes per side, allowing space between pieces. Overcrowding causes steaming instead of searing, so be patient with multiple batches. The meat should develop a nice brown crust while remaining tender inside.

Sauté the Vegetables

In the same skillet, add another tablespoon of oil and reduce heat to medium. Add sliced peppers and onions with seasonings, stirring frequently for about 5 minutes. You want the vegetables tender but still with a slight bite and caramelized edges to add depth of flavor.

Assemble the Quesadillas

Preheat a large skillet or griddle and spray with non-stick cooking spray. Place a tortilla flat on the surface and arrange cheese slices evenly across the entire surface. This creates the "glue" that will hold everything together. Place steak on one half and vegetables on the other half, allowing cheese to melt underneath both.

Fold and Serve

Once cheese has melted completely, use a spatula to carefully fold the tortilla in half, creating a half-moon shape. Press down gently to seal, then remove from heat. Let rest for 30 seconds before cutting into four wedges with a sharp knife or pizza cutter.

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The provolone cheese is truly the star of this recipe. I discovered its perfect melting properties after trying several cheese varieties, and nothing compares to how it creates those Instagram-worthy cheese pulls while complementing the savory steak flavors perfectly.

Storage Tips

These quesadillas maintain their flavor for up to three days in the refrigerator when wrapped tightly in aluminum foil. For best results when reheating, avoid the microwave which makes them soggy. Instead, place them in a dry skillet over medium heat for 2-3 minutes per side until crispy and warmed through. You can also freeze assembled but uncooked quesadillas between parchment paper for up to a month for quick meals later.

Customization Options

The basic recipe provides a fantastic foundation, but feel free to make it your own. Add mushrooms for an earthy flavor that pairs beautifully with the steak. Substitute pepper jack cheese for a spicy kick or mix in some cheddar for sharper flavor. For those looking to reduce red meat consumption, thinly sliced chicken breast works wonderfully as a substitute, though cooking time may need adjustment. You can even make vegetarian versions using portobello mushrooms in place of steak.

Serving Suggestions

These quesadillas shine on their own but reach new heights with the right accompaniments. Serve with a side of sour cream, fresh guacamole, or pico de gallo for dipping. A simple green salad dressed with lime vinaigrette offers a refreshing contrast to the rich quesadillas. For a more substantial meal, add a side of black beans or Mexican rice. When serving for a party, cut into smaller triangles and arrange on a platter with various dipping options for an impressive appetizer spread.

Recipe FAQs

→ What cut of beef works best for these quesadillas?

Sirloin steak is ideal because it offers good flavor while remaining tender when thinly sliced. You could also use ribeye for more marbling and flavor, or flank steak as a budget-friendly alternative. The key is slicing the meat very thin against the grain.

→ Can I substitute the provolone cheese?

Absolutely! While provolone provides authentic cheesesteak flavor, you can substitute with mozzarella for similar meltability, American cheese for creaminess, or pepper jack for a spicy kick. A combination of cheeses also works well.

→ How do I prevent my quesadillas from getting soggy?

To prevent soggy quesadillas, make sure to cook the vegetables until most moisture has evaporated. Let the steak rest briefly before assembly to release excess juices. Cook quesadillas on medium-high heat to quickly crisp the tortillas before the filling can make them soggy.

→ Can I make these quesadillas ahead of time?

You can prepare the steak and vegetable filling up to two days ahead and store in the refrigerator. For best results, assemble and cook the quesadillas just before serving to maintain the crispy texture. Reheating pre-made quesadillas works best in a dry skillet or toaster oven rather than a microwave.

→ What can I serve with cheese steak quesadillas?

These quesadillas pair well with a variety of sides. Try serving with a fresh green salad, guacamole, sour cream, pico de gallo, or even French fries for a fusion meal. A simple side of pickled jalapeños adds nice contrast to the rich, cheesy filling.

→ Can I freeze these quesadillas?

Yes, you can freeze assembled but uncooked quesadillas by layering them between parchment paper in an airtight container for up to 3 months. Cook from frozen in a skillet over medium-low heat until the tortilla is crispy and filling is hot. Fully cooked quesadillas can also be frozen but may lose some crispness when reheated.