Ingredients
• 1 lb thinly sliced beef sirloin or flank steak, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 8 oz shredded provolone or mozzarella cheese
• 8 medium-sized flour tortillas
Instructions
- Prepare the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and sauté for 5-7 minutes, or until they are softened and starting to caramelize. Add the minced garlic and continue cooking for an additional 1-2 minutes, until fragrant. Add the sliced beef, oregano, smoked paprika, and crushed red pepper flakes (if using). Season with salt and black pepper to taste. Cook, stirring occasionally, until the beef is cooked through and no longer pink, about 5-7 minutes.
- Assemble the Quesadillas: Lay a flour tortilla on a clean work surface. Spread a generous amount of the Philly cheesesteak filling onto one half of the tortilla, then top with a handful of shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat this process with the remaining tortillas and filling.
- Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Cook the quesadillas in batches, placing them in the hot pan and cooking for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Use a spatula to carefully flip the quesadillas during cooking.
- Serve and Enjoy: Cut the Philly cheesesteak quesadillas in half and serve hot, garnished with any desired toppings such as sour cream, guacamole, or chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Easy Philly Cheesesteak Quesadilla Recipe