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This cheesy fusion of Philly cheese steak and Mexican quesadillas has become my go-to dinner when I want something impressive without hours in the kitchen. The combination of tender steak strips, sweet peppers and onions, all nestled between melted provolone and crispy tortillas creates a meal that disappears within minutes at my table.
I first made these quesadillas when my brother was visiting and missed his favorite Philly cheese steaks from back east. Now they're requested at nearly every family gathering, and I always make extra for leftovers.
Ingredients
- Beef sirloin steak: Cut in thin strips. Choose well marbled sirloin for the best flavor and juiciness in this quick cooking method.
- Bell pepper: Sliced. Adds sweetness and color. Any color works but red or orange provide the most flavor.
- Onion: Sliced. Creates the classic cheese steak foundation. Sweet onions like Vidalia work especially well.
- Lawrys Seasoned Salt: The secret ingredient that gives authentic cheese steak flavor without complicated seasoning blends.
- McCormick Montreal Steak Grill Mates Seasoning: Provides pepper garlic and coriander notes that enhance the beef perfectly.
- Black pepper: Freshly ground offers the best aromatic qualities.
- Provolone cheese slices: Traditional Philly cheese choice that melts beautifully. Look for aged provolone for deeper flavor.
- Large flour tortillas: The sturdy base for our quesadilla. Choose burrito size for easier folding.
- Canola oil: Has a high smoke point ideal for searing steak.
- Nonstick cooking spray: Ensures crispy exterior without sticking.
Step-by-Step Instructions
- Season the Steak:
- Combine sliced sirloin with 1 teaspoon Lawrys seasoned salt, Montreal steak seasoning, and half teaspoon pepper in a ziplock bag. Massage the bag until every strip is evenly coated with seasoning. This step infuses the meat with flavor before cooking and can be done up to 8 hours ahead if stored in refrigerator.
- Sear the Steak:
- Heat 1 tablespoon canola oil in a cast iron skillet over medium high heat until shimmering but not smoking. Working in small batches to avoid overcrowding, arrange steak strips in a single layer and sear for 1 to 2 minutes per side. The goal is a nicely browned exterior while maintaining tenderness inside. Remove steak to a plate and continue with remaining batches, adding more oil if needed.
- Sauté the Vegetables:
- In the same skillet with all those flavorful beef bits, add another tablespoon of oil over medium heat. Add sliced onions and bell peppers, sprinkle with remaining Lawrys seasoned salt and pepper. Cook for about 5 minutes, stirring frequently, until vegetables are tender but still have some bite. The vegetables should pick up the browned bits from the pan, adding depth to their flavor.
- Assemble and Cook Quesadillas:
- Heat a large skillet or griddle over medium high heat and spray with nonstick cooking spray. Place one flour tortilla flat on the surface. Arrange 4 slices of provolone cheese evenly over the entire tortilla. On one half, distribute a portion of the steak strips. On the other half, spread some of the pepper and onion mixture. Watch carefully as the cheese melts, about 2 minutes. Once cheese is melty, use a spatula to fold the tortilla in half, pressing gently to seal.
- Slice and Serve:
- Remove the quesadilla to a cutting board and let rest for 30 seconds. Use a sharp knife or pizza cutter to divide into 4 equal wedges. The brief rest allows the cheese to set slightly so it doesnt all run out when cut. Repeat with remaining ingredients to make 4 full quesadillas.
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The provolone cheese is truly what makes these special in my family. My daughter once tried substituting cheddar and while still delicious, everyone agreed the mild nuttiness of provolone better complements the seasoned steak. Something about how it melts around those tender beef strips creates the authentic cheese steak experience.
Make Ahead Options
These quesadillas are ideal for meal prep. You can cook the steak and vegetables up to two days ahead and store them separately in airtight containers in the refrigerator. When ready to serve, simply reheat the fillings slightly in the microwave before assembling the quesadillas. This approach makes weeknight dinners extremely quick while maintaining all the fresh made flavor.
Serving Suggestions
These quesadillas are substantial enough to serve as a complete meal, but pairing them with simple sides elevates the experience. I like to serve them with a light arugula salad dressed with lemon and olive oil to cut through the richness. For a heartier meal, crispy roasted potatoes seasoned with the same Montreal steak seasoning creates flavor continuity. Set out small bowls of sour cream, guacamole, and pico de gallo for dipping to bring in traditional quesadilla accompaniments.
Creative Variations
While the classic version is wonderful, this recipe welcomes adaptation. Try swapping the bell peppers for poblano chiles for a gentle heat or use thinly sliced mushrooms alongside the peppers and onions for an earthier profile. For cheese variations, a mix of provolone and American cheese creates the ultimate gooey texture, or try smoked provolone for a deeper flavor dimension. You can even make a breakfast version using leftover steak with scrambled eggs and cheddar cheese.
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Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute provolone cheese with mozzarella, cheddar, or Monterey Jack for a different flavor profile.
- → What can I use instead of sirloin steak?
You can use flank steak or ribeye as alternatives. Ensure the meat is thinly sliced for even cooking.
- → How do I prevent the tortillas from burning?
Use medium heat and cook the quesadillas in batches. Non-stick cooking spray or oil will help prevent burning.
- → Can I make this ahead of time?
Yes, you can prepare the steak and veggies in advance. Store them separately in the fridge and assemble the quesadillas just before serving.
- → What can I serve with these quesadillas?
Serve with salsa, guacamole, or sour cream on the side. A fresh salad also pairs well for a complete meal.