Super Bowl LIX is happening this coming weekend at Caesars Superdome in New Orleans. The Philadelphia Eagles will be taking on the Kansas City Chiefs. The game will be a rematch of Super Bowl LVII.
On the Eagles’ side of the field, running back Saquon Barkley has been a game altering threat to opponents in his first season with Philly. His seven 60-plus yard touchdowns this season have set an NFL record. Of course, the running back also needs a good quarterback, and the Eagles have one in Jalen Hurts. Additionally, the Eagles have a dominant defensive team. The Philly team is primed for a revenge tour this Super Bowl after bitter endings to their last two seasons.
Growing up in a suburb of Philadelphia, we’ll be rooting for the Eagles this weekend. Cheesesteaks are the iconic Philly food we seek out any time we are back home visiting with family. Naturally, a version of this classic sandwich is on our Super Bowl LIX menu.
Philly Cheesesteak Quesadillas are stuffed with seared steak slices, sautéed mushrooms, crisp onions and peppers, and melted provolone cheese. Salsa, guacamole, and sour cream, while not part of the historical sandwich, add a delicious touch to the quesadilla adaptation of this regional favorite that we’ll be enjoying during the big game.
PS: Here’s a Philly Cheesesteak Dip recipe, as well!
Philly Cheesesteak Quesadillas
Philly Cheesesteak Quesadillas (adapted from spicysouthernkitchen.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Makes: 4 servings
Ingredients:
- 3 tablespoons + 1 teaspoon butter, divided
- 3 tablespoons + 1 teaspoon olive oil, divided
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1-1/4 teaspoons seasoned salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pound rib-eye steaks, cut into thin strips
- 1 teaspoon Montreal steak seasoning
- 4 ounces mushrooms, sliced
- 4 large flour tortillas
- 8 slices provolone cheese
- salsa, guacamole, sour cream for serving
Prep the veggies first.
Slice the steak into thin strips.
Directions:
Combine the sliced onions and peppers in a large bowl. Sprinkle the veggies with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Place the veggies in the heated pan and cook them for 6 to 8 minutes. Return them to the bowl and set them aside.
Sauté the veggies.
Sprinkle the sliced steak with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper.
Season the meat.
Add 1 tablespoon of oil to the skillet and return it to medium-high heat. Add the steak to the pan and cook the steak until it is seared, about 1 to 2 minutes per side. Place the steak in the bowl with the onions and peppers.
Sauté the steak.
Add 1 tablespoon of butter to the pan and cook the mushrooms over medium heat until they are golden.
Sauté the mushrooms.
Transfer the ‘shrooms to the bowl with the steak, onions, and peppers.
Add the mushrooms to the bowl of peppers, onions, and steak.
Wipe the pan clean. For each quesadilla, add 1 teaspoon of oil and 1 teaspoon of butter to the pan. Place the pan over medium heat.
For each quesadilla, place 2 half slices of cheese on one half of the tortilla. Top the cheese with 1/4 of the steak, onion, and pepper mixture. Layer 2 more half slices of cheese on top of the filling and fold the tortilla in half.
Build the quesadilla with a layer of cheese, some filling, and another layer of cheese.
Cook the quesadilla in the heated pan until golden and crispy on each side, about 2 minutes per side. Repeat with the remaining tortillas.
Cook the quesadillas.
Cut the quesadillas into wedges.
Slice each one into four wedges.
Serve the quesadillas with guacamole, salsa, and sour cream, if desired.
Serve with guacamole, salsa, and sour cream, if desired.
Fly, Eagles, Fly! ~Linda
Philly Cheesesteak Quesadillas (adapted from spicysouthernkitchen.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Makes: 4 servings
Ingredients:
- 3 tablespoons + 1 teaspoon butter, divided
- 3 tablespoons + 1 teaspoon olive oil, divided
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1-1/4 teaspoons seasoned salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pound rib-eye steaks, cut into thin strips
- 1 teaspoon Montreal steak seasoning
- 4 ounces mushrooms, sliced
- 4 large flour tortillas
- 8 slices provolone cheese
- salsa, guacamole, sour cream for serving
Directions:
Combine the sliced onions and peppers in a large bowl. Sprinkle the veggies with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Place the veggies in the heated pan and cook them for 6 to 8 minutes. Return them to the bowl and set them aside.
Sprinkle the sliced steak with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper. Add 1 tablespoon of oil to the skillet and return it to medium-high heat. Add the steak to the pan and cook the steak until it is seared, about 1 to 2 minutes per side. Place the steak in the bowl with the onions and peppers.
Add 1 tablespoon of butter to the pan and cook the mushrooms over medium heat until they are golden. Transfer the ‘shrooms to the bowl with the steak, onions, and peppers.
Wipe the pan clean. For each quesadilla, add 1 teaspoon of oil and 1 teaspoon of butter to the pan. Place the pan over medium heat.
For each quesadilla, place 2 half slices of cheese on one half of the tortilla. Top the cheese with 1/4 of the steak, onion, and pepper mixture. Layer 2 more half slices of cheese on top of the filling and fold the tortilla in half.
Cook the quesadilla in the heated pan until golden and crispy on each side, about 2 minutes per side. Repeat with the remaining tortillas. Cut the quesadillas into wedges. Serve the quesadillas with guacamole, salsa, and sour cream, if desired.