Cheese Steak Quesadillas divide thinly sliced sirloin, one bell pepper, one onion, and 16 provolone slices across four large flour tortillas. The recipe serves four and records 15 minutes of preparation, 15 minutes of cooking, and 30 minutes total. Steak and vegetables cook separately so the beef can sear quickly while the pepper and onion soften for about five minutes. Each tortilla receives four provolone slices before the steak and vegetables are placed on opposite halves, then it is folded and cut into four wedges once the cheese melts.
Cheese Steak Quesadillas Ingredients
null: 1 lb beef sirloin steak, thinly sliced; 1 bell pepper, sliced; 1 onion, sliced; 2 teaspoons Lawry’s Seasoned Salt, divided; 1 teaspoon McCormick Montreal Steak Grill Mates Seasoning; 1 teaspoon black pepper, divided; 16 slices provolone cheese; 4 large flour tortillas; Canola oil; Non-stick cooking spray.
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How to Make Cheese Steak Quesadillas
- Prepare the steak: Combine the sliced steak, 1 teaspoon seasoned salt, steak seasoning, and 1/2 teaspoon pepper in a resealable ziplock bag. Mix until the steak is evenly coated with seasoning. Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Sear the steak in batches for 1-2 minutes per side, depending on desired doneness. Avoid overcrowding the pan. Add 1 tablespoon of oil if the pan becomes dry. Remove seared steak from the skillet.
- Cook the vegetables: In the same skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion and bell pepper. Sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Saute the vegetables for approximately 5 minutes, stirring frequently, until tender.
- Assemble the quesadillas: Heat a large skillet or griddle over medium-high heat and spray with non-stick cooking spray. Place a flour tortilla on the pan. Lay 4 slices of provolone cheese evenly over the tortilla. On one side of the tortilla, add the cooked steak. On the opposite side, add the sauteed onions and peppers. Once the cheese has melted, fold the tortilla in half. Remove from the skillet and cut into 4 wedges. Serve immediately.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Place the sliced pound of sirloin in a resealable bag with one teaspoon seasoned salt, one teaspoon Montreal steak seasoning, and one-half teaspoon black pepper. Mix until evenly coated. Heat one tablespoon canola oil in cast iron over medium-high and sear the steak in uncrowded batches for one to two minutes per side according to desired doneness, adding another tablespoon oil only if the pan becomes dry. Remove it. In the same skillet, heat one tablespoon oil over medium, add the sliced onion and bell pepper, and season with the remaining teaspoon seasoned salt and half teaspoon pepper. Sauté about five minutes. Spray a griddle, place one tortilla down, add exactly four provolone slices, divide steak and vegetables between opposite halves, let the cheese melt, fold, remove, and cut into four wedges. Repeat for four quesadillas.
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Critical Visual and Timing Cues
Slice sirloin thinly across the grain so the brief sear leaves it easy to bite through. The seasoned surface should contact the hot cast iron directly, and batches need visible space around them; crowding releases moisture and steams the meat. Turn after a browned crust develops. The source allows doneness preference, so judge the short one-to-two-minute interval with slice thickness in mind. Pepper and onion are ready when tender and lightly colored but still distinct. On the griddle, provolone should soften and adhere before folding. The tortilla should become lightly golden without scorching, and the folded quesadilla should hold together when transferred for cutting.
Serving and Storage
Cut every folded quesadilla into four wedges and serve immediately, while the provolone is melted and the tortilla is crisp. Four complete quesadillas make the four recorded servings. The verified recipe does not include mushrooms, salsa, guacamole, lime, or extra cheese, so keep any personal table additions separate. Refrigerate leftovers promptly and reheat on a dry skillet or griddle until the steak is hot and the wrapper regains some crispness. The recipe contains beef, dairy, and wheat. Check the seasoned-salt and steak-seasoning labels for additional ingredients or cross-contact. Keep the raw sirloin bag, board, and utensils away from cooked vegetables, tortillas, cheese, and finished wedges.
Practical Kitchen Notes
The two teaspoons seasoned salt are divided exactly: one teaspoon goes with the raw steak and one teaspoon with the vegetables. The single teaspoon black pepper is also divided into two half-teaspoon portions. The Montreal-style steak seasoning is used only for the steak. Canola oil is listed without one total ingredient amount, but the method explicitly directs one tablespoon for the first steak batch, an additional tablespoon if the pan becomes dry, and one tablespoon for the vegetables. Non-stick cooking spray belongs on the separate quesadilla skillet or griddle. Preserve those different roles rather than pouring all oil into one pan at once.
Details Worth Preserving
Count the 16 provolone slices into four stacks of four before assembly and set out exactly four tortillas. Divide cooked steak and vegetables into four portions so the last quesadilla receives the same filling as the first. The source places steak on one side and vegetables on the opposite side of each tortilla; folding brings them together as the cheese melts. Work one tortilla at a time unless the griddle comfortably holds more without crowding. Use a broad spatula for transfer and a sharp knife or pizza wheel for the four final cuts.
A Reliable Workflow
Prepare all slicing before the skillet heats because the steak cooks rapidly. Season in the resealable bag, massage gently for even coverage, and discard or clean anything that contacted raw beef. Sear the meat in batches and hold it briefly on a clean plate. Lower to medium for the vegetables, preserving their five-minute stage. Move to a clean griddle for assembly, apply cooking spray, and maintain medium-high heat as recorded. Watch the underside and melted provolone rather than walking away. Fold once, transfer, and cut into four wedges. Repeat the identical arrangement until exactly four quesadillas are ready to serve.
Recorded Recipe Tips
Conclusion
Cheese Steak Quesadillas makes 4 servings in 30 recorded minutes, plus any separately stated baking, chilling, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cheese Steak Quesadillas make?
It makes 4 servings and serves 4.
- → How long does Cheese Steak Quesadillas take?
The recipe records 15 minutes of preparation, 15 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, resting, or cooling time.
- → What equipment should be ready?
Prepare Cast iron skillet; Large skillet or griddle; Resealable ziplock bag; Non-stick cooking spray before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.