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A white plate with blue trim with four pieces on Philly cheesesteak quesadillas stacked on top of each other.
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5 from 8 votes

Philly Cheesesteak Quesadillas

These Philly cheesesteak quesadillas are loaded with juicy steak, sauteed peppers and onions, and melty cheese, wrapped up in soft tortillas.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dinner, lunch
Cuisine: American
Keyword: cheesesteak, cheesesteak quesadillas, Philly Cheesesteak, philly cheesesteak quesadillas, quesadillas
Servings: 8 Quesadillas
Author: Deliciously Seasoned

Ingredients

Quesadillas

  • 16 ounce shaved ribeye
  • 1 tablespoon Slap Ya Mama seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 1 small onion, halved and sliced
  • 1 small green bell pepper, sliced and halved
  • 1 red bell pepper, sliced and halved
  • 8 count flour tortillas
  • 16 ounce sliced provolone cheese
  • 2 cups shredded mozzarella

Jalapeno Sauce

  • 8 jalapeños
  • 1 large onion, quartered
  • 6 garlic cloves
  • 2 tablespoon olive oil
  • Salt to taste

Instructions

  • Preheat the oven to 400°.

Jalapeno Sauce

  • Place the whole jalapeno, quarter onion, and garlic cloves on a cookie sheet.
  • Drizzle with 1 tablespoon of oil and a sprinkle of salt.
  • Roast for 20 minutes or until jalapeno skin has begun to blacken.
  • Remove from the oven and set aside to cool.
  • Once cool, add everything to a blender, blend until smooth, adding a tablespoon of water at a time for desired consistency. (1⁄4 cup)

Quesadillas

  • In a large skillet, over medium-high heat, add the remaining oil, bell peppers, and onion.
  • Saute for 8-10 minutes or until peppers are cooked through and starting to brown. Remove from the pan and set aside.
  • With the pan still hot, add shaved beef in a single layer. Sprinkle with slap ya mama seasoning, black pepper, and garlic.
  • Cook on one side until browned, mix and break up any large pieces of meat that have stuck together.
  • Add the bell peppers back to the pan, and cook until heated through.
  • In another skillet, over medium low heat, add one tortilla, place a layer of provolone cheese only covering one half of the tortilla.
  • Top with the shaved beef mixture.
  • Sprinkle mozzarella over the top.
  • Fold the other half of the tortilla on itself creating a half moon shape.
  • Brown on both sides.
  • Drizzle with jalapeno sauce and serve immediately.

Notes

Tips
  • Cook the steak in a single layer for the best sear.
  • Don't overfill the tortillas. They're harder to flip, and the filling will ooze out.
  • Use low heat when crisping the tortillas to avoid burning.
  • Slice the meat thin for a more tender texture and easy eating.