Philly Cheesesteak Quesadillas
Upgrade your weeknight dinner with these mouthwatering Philly Cheesesteak Quesadillas! Thinly sliced steak, sautéed peppers and onions, and melty homemade Cheez Wiz sauce come together in a crispy tortilla shell for a flavor-packed meal that's sure to satisfy your cravings. This is easy to make and perfect for weeknight dinners or lunches.
Servings 4 servings
Calories 855kcal
Equipment
Ingredients
- 12-16 oz steak Thinly sliced into strips.
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- ½ cup diced onions
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon olive oil or butter You may need oil or butter for each quesadilla you prepare depending on the type of pan you use.
- 8-inch tortillas
Homemade Cheez Whiz Sauce (Optional, Use Store Bought if you wish)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk I used 2%. See notes.
- 2 cups grated cheese I used provolone.
- ½ teapoon garlic powder
- salt and pepper to taste
Instructions
Homemade Cheez Whiz Sauce:
- In a small saucepan or skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until fully incorporated. This will create a roux that will thicken the sauce.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming.
- Stir in the grated cheese until melted and smooth.
- Add garlic powder, salt, and pepper to taste. Remove from heat and set aside.
Prepare the Steak Filling
- Heat a skillet over medium-high heat and add the thinly sliced steak to the skillet. Season with smoked paprika, garlic powder, salt and pepper to taste.
- In the same skillet, add the onions and bell peppers and sauté until they are soft and caramelized and the steak is cooked, about 4-5 minutes. Remove from heat (I use a slotted spoon to drain the juices) and set aside. Pat the meat and veggies dry with a paper towel. This will prevent the quesadilla from becoming soggy.
Assemble the Quesadillas
- Spread a generous amount of Cheez Whiz sauce over each tortilla.
- Divide the cooked steak, sautéed onions, and bell peppers evenly among the tortillas.
- Top each with another tortilla to form a sandwich.
Cook the quesadillas:
- I use the same pan and pat it dry to remove the moisture from the meat and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.
Notes
You can use whatever type/color of bell peppers you like.
You can use whatever type of cheese you like. Slices of provolone, cheddar, swiss, mozzarella, pepperjack, etc. will all work well in place of Cheez Whiz.
Plant based milks will work for the cheese sauce, but they are thinner. The texture will be different. Whole milk, 1%, and 2% will work.
The Cheez Whiz will thicken as it stands. It's best to serve it immediately. Cheese contains moisture, and prolonged exposure to air will cause moisture loss. This can result in a dip that becomes thicker and less creamy, as the cheese dries out. Add in a little more milk and stir if this happens.
Store-bought Cheez Whiz often contains emulsifiers and stabilizers, such as sodium citrate or sodium alginate, which help maintain its creamy texture and prevent separation. These additives also help retain moisture in the cheese sauce over time. Since we are making our own without the preservatives, be mindful of the tips.
Nutrition
Serving: 1quesadilla | Calories: 855kcal | Carbohydrates: 48g | Protein: 45g | Fat: 52g