Philly Cheesesteak Quesadilla with Garlic Aioli
Thinly sliced sirloin, sautéed peppers and onions, provolone and American cheese — all the components of a Philly cheesesteak pressed into a quesadilla and served with a quick garlic aioli for dipping. Better than the sandwich. Ready in 25 minutes.
Ingredients
Meat & Protein
- ½ lb sirloin steak sliced as thin as possible against the grain — partially freeze 15 minutes for easier slicing
Produce
- ½ green bell pepper thinly sliced
- ½ yellow onion thinly sliced
- 3 garlic cloves minced — 2 for the filling, 1 for the aioli
Dairy
- ¾ cup provolone cheese freshly shredded
- 2 American cheese slices
- 2 tbsp unsalted butter for toasting tortillas
Pantry & Canned Goods
- 2 flour tortillas large, burrito size
- 3 tbsp mayonnaise Hellmanns or Dukes recommended — for garlic aioli
- 1 tsp Dijon mustard for garlic aioli
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
Seasonings & Spices
- ½ tsp kosher salt divided
- ½ tsp black pepper divided
- ½ tsp smoked paprika
Instructions
- Make the garlic aioli: stir together the mayonnaise, Dijon mustard, 1 minced garlic clove, and a pinch of salt and pepper in a small bowl. Refrigerate until serving.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and green pepper with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to char at the edges. Add 2 minced garlic cloves and cook for 30 seconds. Add the Worcestershire sauce and stir to coat. Remove vegetables to a plate.
- Increase heat to high. Season the thinly sliced steak with ¼ tsp salt, ¼ tsp black pepper, and smoked paprika. Add to the hot skillet in a thin layer — work in batches if needed. Cook for 60 seconds without moving, then stir and cook for another 30 seconds until just cooked through. Return the vegetables to the pan and toss everything together briefly. Remove from heat.
- Lay both tortillas flat. Tear the American cheese slices and distribute half over one tortilla. Scatter the shredded provolone over the American cheese. Layer the steak and pepper-onion mixture evenly over the cheese. Top with the remaining American cheese and provolone. Place the second tortilla on top.
- Melt 1 tbsp butter in the skillet over medium heat. Add the assembled quesadilla. Cook for 3 to 4 minutes until the bottom is golden. Flip carefully. Add the remaining 1 tbsp butter and cook for another 2 to 3 minutes until the second side is golden and the cheese is fully melted.
- Transfer to a cutting board and rest for 1 minute. Cut into wedges. Serve immediately with the garlic aioli alongside for dipping.
Notes
The American cheese is structural, not optional. It melts at a lower temperature than provolone and acts as the glue that holds the filling together when you cut and pull the quesadilla. Provolone alone tends to stay in separate strings. The combination — American for melt, provolone for flavor — is the same logic as a real Philly cheesesteak.
Partially freeze the steak for 15 minutes before slicing. A slightly frozen steak slices paper-thin with a sharp knife, which is what allows it to cook in 60 to 90 seconds without overcooking. Room-temperature steak slices thicker and takes longer.
The garlic aioli is what differentiates this from the standard Philly Cheesesteak Quesadilla already on the site. The Worcestershire in the filling and the Dijon in the aioli give the whole dish a sharper, more complex flavor than cheese sauce alone.
If using leftover steak, slice it thin and add it cold — it will warm through in the quesadilla without overcooking.
Tried this recipe?Let us know how it was!