Philly Cheese Steak Quesadillas (Print Version)

# Ingredients:

→ Meat

01 - 450 g ribeye or sirloin steak, thinly sliced against the grain

→ Aromatics & Vegetables

02 - 15 ml olive oil
03 - 1 small onion, thinly sliced
04 - 1 small green bell pepper, thinly sliced (optional)
05 - 1/2 cup sliced mushrooms (optional)
06 - 2 cloves garlic, minced

→ Seasoning & Sauce

07 - 15 ml Worcestershire sauce
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Quesadilla Assembly

10 - 4 large flour tortillas (approximately 25 cm diameter)
11 - Approximately 15 g butter per quesadilla
12 - 240 g shredded provolone or mozzarella cheese blend
13 - 60 g shredded white cheddar or Monterey Jack cheese (optional)

→ Serving & Garnish

14 - Sour cream, for serving
15 - Ranch dressing, for serving
16 - Spicy mayonnaise or chipotle aioli, for serving
17 - Fresh parsley, chopped, for garnish
18 - Green onions, chopped, for garnish

# Instructions:

01 - Heat 15 ml olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook for 3-4 minutes until they begin to soften. Incorporate the green bell peppers (if using) and continue cooking for another 3 minutes until slightly tender. Stir in the sliced mushrooms (if using) and sauté until all vegetables are caramelized and golden, about 5 minutes. Remove the cooked vegetables from the skillet and set them aside. Add the thinly sliced steak to the same skillet, seasoning with salt and freshly ground black pepper. Cook the steak for 2-3 minutes per side until browned and cooked through, ensuring it remains tender. To achieve a proper sear, cook the meat in batches if necessary to avoid overcrowding the skillet. Stir in the 15 ml Worcestershire sauce and minced garlic, tossing thoroughly to combine. Return the cooked vegetables to the pan and mix with the steak. Remove the filling mixture from heat and set aside.
02 - Lay a flour tortilla flat on a clean work surface. Sprinkle a generous layer of the shredded provolone or mozzarella cheese over one half of the tortilla. Spoon a substantial portion of the prepared steak and vegetable mixture on top of this cheese layer. Add another layer of cheese over the meat filling; this second layer acts as a 'glue' and enhances the desired gooey texture. Fold the tortilla in half, gently pressing down to secure the filling. Repeat this process with the remaining tortillas.
03 - Heat a nonstick skillet or griddle over medium heat. Melt approximately 15 g of butter in the pan for each quesadilla. Place a folded quesadilla into the heated pan and cook for 2-3 minutes per side, gently pressing with a spatula, until it achieves a golden-brown, crispy exterior and the cheese is fully melted and gooey. Repeat this process with the remaining quesadillas, adding more butter as needed. For efficiency, multiple quesadillas can be cooked simultaneously on a large flat griddle or in a panini press. Once cooked, transfer the quesadillas to a cutting board and allow them to rest for 1-2 minutes before slicing.
04 - Using a sharp knife or pizza cutter, slice each quesadilla into wedges. Arrange the wedges on a serving platter. Garnish with fresh chopped parsley or green onions for visual appeal. Serve immediately with your preferred dipping sauces, such as sour cream, ranch dressing, or spicy mayonnaise.

# Notes:

01 - For tender perfection, consider using ribeye steak for its rich flavor and marbling. Sirloin, flank steak (thinly sliced against the grain), or skirt steak are excellent substitutes. Freeze your steak for 20-30 minutes before slicing; this makes it easier to achieve super-thin, even strips crucial for an authentic cheesesteak texture.
02 - Achieve perfect quesadillas by using high-quality cheese like provolone for authentic Philly flavor, potentially mixing with mozzarella or white cheddar for extra gooeyness. Always butter the pan, not the tortilla, for controlled browning. Maintain medium heat to ensure the tortilla crisps without burning before the cheese melts. Avoid overfilling to prevent leakage and difficult flipping. Allow cooked quesadillas to rest for 1-2 minutes before slicing to let the melted cheese set.
03 - Experiment with delicious dipping sauces: classic ranch for balance, garlic aioli for a creamy finish, spicy chipotle mayo for a kick, or sour cream with lime for tanginess. Warm cheese sauce can be drizzled for extra indulgence.
04 - Explore creative variations: substitute steak with thinly sliced chicken for Philly Chicken Quesadillas; add diced jalapeños or hot sauce for Spicy Philly Quesadillas; mix BBQ sauce into the filling for BBQ Philly Quesadillas; or double the mushrooms for a Mushroom Lovers’ Quesadilla. Add scrambled eggs for Breakfast Philly Quesadillas.
05 - Pair quesadillas with crispy sides like French fries or potato wedges. Coleslaw or pickles add a refreshing crunch, while a simple green salad offers balance. For ultimate comfort, serve with tomato soup or creamy potato soup.
06 - Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual halves in foil and freeze for up to 2 months. Reheat in a skillet or air fryer at 175°C (350°F) until crispy; avoid microwaving to prevent softening the tortillas.
07 - For make-ahead convenience, cook the steak and vegetables up to 24 hours in advance and refrigerate. Pre-shred cheese blends and store in the fridge. For entertaining, cook multiple quesadillas simultaneously on a large griddle or bake on a sheet pan at 200°C (400°F) for 10-12 minutes.
08 - Common mistakes to avoid include overcooking the thinly sliced steak, skipping the rest time before slicing, using low-quality processed cheese, cooking on excessively high heat, and overstuffing the quesadillas.

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