If you love cheesy, hearty meals with a bit of a kick, the Chipotle Philly Cheesesteak Quesadilla is just for you! This dish takes the classic Philly cheesesteak and turns it into a delicious quesadilla, making it perfect for lunch, dinner, or even a fun snack. And don’t forget the honey chipotle vinaigrette – it adds a sweet and spicy touch that takes this recipe to the next level!
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Why Make This Recipe
There are many reasons to try making Chipotle Philly Cheesesteak Quesadilla at home. It’s quick and easy, making it a great choice for busy weeknights. Plus, you can customize it with your favorite veggies and cheese. It’s also a fantastic way to use up leftover steak or veggies. And let’s be honest, who doesn’t love melted cheese in a crispy tortilla?
How to Make Chipotle Philly Cheesesteak Quesadilla
Making Chipotle Philly Cheesesteak Quesadilla is simple and fun. Follow these steps to whip up your own:
Ingredients
- 1.5 lbs shaved steak or thinly sliced ribeye
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 large flour tortillas
- 2 cups shredded cheese (provolone or pepper jack)
- 1 onion, sliced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Honey chipotle vinaigrette for drizzling
Directions
- Heat olive oil and butter in a skillet over medium heat.
- Add the onion and bell pepper to the skillet and sauté until softened.
- Add the shaved steak to the skillet, season with salt and pepper, and cook until the steak is browned.
- Remove the steak mixture from heat and set aside.
- In another skillet, place a tortilla, sprinkle half of it with cheese, add a portion of the steak mixture, then top with more cheese and fold the tortilla.
- Cook until the tortilla is crispy and the cheese is melted, about 3-4 minutes per side.
- Drizzle with honey chipotle vinaigrette before serving.
- Repeat for the remaining tortillas.
How to Serve Chipotle Philly Cheesesteak Quesadilla
Serve your Chipotle Philly Cheesesteak Quesadilla warm and crispy! You can cut it into wedges for easy sharing. Pair it with a side of extra honey chipotle vinaigrette for dipping, or enjoy it with salsa and sour cream for an added zest.
How to Store Chipotle Philly Cheesesteak Quesadilla
To store any leftover quesadillas, let them cool completely, then wrap them in plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat them in a skillet or microwave when you’re ready to enjoy again!
Tips to Make Chipotle Philly Cheesesteak Quesadilla
- For added flavor, marinate the steak in your favorite spices or the honey chipotle vinaigrette before cooking.
- Feel free to toss in other vegetables like mushrooms or jalapeños for extra texture and taste.
- Don’t rush the cooking process; let the cheese melt thoroughly for that gooey quesadilla experience.
Variation
If you want to switch things up, try using different types of cheese like cheddar or Monterey Jack. You can also make it vegetarian by replacing the steak with mushrooms or grilled zucchini.
FAQs
1. Can I use pre-cooked steak for this recipe?
Yes, pre-cooked steak works fine! Just add it to the skillet with the onions and peppers to warm it up.
2. How can I make it spicier?
You can add some chopped jalapeños to the filling or use a hotter variety of cheese.
3. Can I freeze these quesadillas?
Absolutely! Just make sure to wrap them well before freezing. They can be frozen for up to 2 months. Thaw them before reheating for best results.
Enjoy making and sharing your Chipotle Philly Cheesesteak Quesadilla! It’s a meal that combines flavors everyone will love.
Chipotle Philly Cheesesteak Quesadilla
Ingredients
Main Ingredients
- 1.5 lbs shaved steak or thinly sliced ribeye Can use pre-cooked steak if preferred.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 large flour tortillas
- 2 cups shredded cheese (provolone or pepper jack) Feel free to use different cheeses.
- 1 onion, sliced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Honey chipotle vinaigrette for drizzling Can be made homemade or store-bought.
Instructions
Preparation
- Heat olive oil and butter in a skillet over medium heat.
- Add the onion and bell pepper to the skillet and sauté until softened.
- Add the shaved steak to the skillet, season with salt and pepper, and cook until the steak is browned.
- Remove the steak mixture from heat and set aside.
Cooking Quesadillas
- In another skillet, place a tortilla, sprinkle half of it with cheese, add a portion of the steak mixture, then top with more cheese and fold the tortilla.
- Cook until the tortilla is crispy and the cheese is melted, about 3-4 minutes per side.
- Drizzle with honey chipotle vinaigrette before serving.
- Repeat for the remaining tortillas.
