Next, season your thinly sliced steak with salt and pepper, then add it to the same skillet, allowing it to cook for about 3-4 minutes. Make sure to stir it occasionally so that it cooks evenly. You want that lovely browning on the meat to enhance the flavor. Once the steak is cooked to your liking—don’t forget, it cooks fast since it’s sliced so thin—mix in the sautéed veggies for the last minute of cooking.
Now, it’s time to assemble! Lay a tortilla in the skillet, sprinkle a generous amount of cheese on half of the tortilla, then top with the steak and veggie mixture. Finally, add another layer of cheese on top before folding the tortilla over to create a half-moon shape. Cook it for about 2-3 minutes per side, until it’s golden brown and the cheese is all melted. The sound of that crispy tortilla gets me every time!
Once cooked to perfection, carefully transfer the quesadilla to a serving plate. Let it rest for a minute before cutting it into wedges. This step is crucial as it allows the melted cheese to set slightly. Trust me; you don’t want the cheese spilling out all over the place when you cut in!
Pro Tips for Best Results
I tested this recipe three ways, and I’ve found that marinating the steak briefly in a little soy sauce and garlic gives it an extra depth of flavor. If you have the time, give it about 15 minutes in the marinade before cooking. The flavor difference is incredible!
Another trick I love is to use a non-stick skillet or cast-iron pan. It not only makes flipping the quesadilla easier but also helps achieve that gorgeous golden crust. Plus, it’s easier to clean up afterward!
Lastly, don’t skimp on the cheese! A good cheesesteak should be oozing with melted cheese, and using a combination of provolone and mozzarella gives you that perfect creamy texture and stretch. You won’t regret it!
Common Mistakes to Avoid
One common mistake I made in my early attempts was overcrowding the skillet when sautéing the onions and peppers. If they are too packed in, they’ll steam instead of caramelize. I always remind myself to give them space to breathe when cooking so they can get that lovely caramelized texture. (See the next page below to continue…)