It is 6pm and your family is hungry for something special. You want a meal that feels like a treat but stays simple. These Chipotle Steak Quesadillas are the perfect answer for a cozy night. They combine smoky spice with the melty comfort of a Philly cheesesteak.
What Makes This Recipe Special
This dish is a winner because it comes together in just 35 minutes. It is the ultimate comfort food for a chilly fall evening. These Chipotle Steak Quesadillas bring a smoky twist to a classic favorite. The spicy chipotle peppers add a nice kick to the savory ribeye steak. Your family will love the gooey blend of two different cheeses. It feels like a restaurant meal without the high price tag.
How to Make It
Making these Chipotle Steak Quesadillas is much easier than you might think. You simply sauté the veggies and sear the steak in one pan. Then, you assemble and toast the tortillas until they are golden. Even if you are a beginner, this method is very doable. The thin steak slices cook quickly and stay tender every time.
Simple Ingredients
These use mostly pantry staples and fresh produce from your local market.
- 1 pound ribeye steak, very thinly sliced against the grain
- 2 tablespoons chipotle peppers in adobo, finely minced
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 8 large flour tortillas
- 1.5 cups Monterey Jack cheese, shredded
- 1 cup Provolone cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Step-by-Step
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Add the sliced onions and green peppers to the skillet and sauté for 6 to 8 minutes until softened and edges are browned.
- Incorporate the minced garlic and cook for 60 seconds until fragrant, then remove the vegetable mixture from the pan and set aside.
- Increase heat to high, add the steak slices in a single layer, and season with salt, pepper, and the minced chipotle peppers.
- Sear the steak for 3 to 4 minutes until fully browned and slightly crisp on the edges, then return the vegetables to the pan to incorporate.
- Wipe the skillet clean and reduce heat to medium. Melt a small portion of butter in the pan.
- Place one flour tortilla in the skillet and distribute a layer of the cheese blend over the entire surface.
- Spread a portion of the steak and vegetable mixture over one half of the tortilla.
- Fold the tortilla in half and cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese is completely emulsified.
- Repeat the process for the remaining tortillas and slice into wedges before serving.
Best Ways to Enjoy It
Serve your Chipotle Steak Quesadillas while the cheese is still stretchy. Pair them with a side of cool sour cream or zesty salsa. A crisp green salad balances the rich flavors of the beef. Set the table for a fun weeknight dinner everyone will love. These are perfect for a casual meal after a long day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best crunch, reheat them in a dry skillet. Warm each side for about two minutes over medium heat. This keeps the tortilla crispy and melts the cheese perfectly. Avoid the microwave to prevent the bread from getting soggy.
Recipe Tips
- Freeze the steak for 20 minutes to make thin slicing much easier.
- Don’t skip the butter in the pan for the best golden crust.
- Avoid overcrowding the skillet so the steak sears instead of steams.
- Use room temperature cheese for the fastest and smoothest melt.
- For back-to-school nights, prep the steak and veggies in the morning.
- Upgrade the flavor by dipping them in a homemade chipotle ranch sauce.
Ways to Switch It Up
- Swap the ribeye for thin chicken strips for a lighter protein option.
- Use gluten-free flour tortillas to keep the meal allergy-friendly for guests.
- Add sautéed mushrooms for an extra earthy and savory flavor boost.
- Try pepper jack cheese if you want even more spicy heat.
Common Questions
Can I make the filling ahead of time?
Yes, you can cook the steak and veggies a day early. Just store them in the fridge and assemble when ready. This makes dinner time even faster on busy nights.
What is the best cut of steak to use?
Ribeye is the best choice for a tender and juicy result. However, you can also use flank steak or sirloin if preferred. Just be sure to slice it very thin.
Are these quesadillas very spicy?
The chipotle peppers add a smoky heat that is noticeable but balanced. If you are sensitive to spice, use only one tablespoon. The cheese helps to mellow out the kick.
I hope these cheesy quesadillas bring a little warmth to your table. They are a favorite in my house on busy fall evenings. Give them a try and enjoy every smoky, melty bite!
— Alex
Chipotle Steak Quesadillas (Philly Cheesesteak Style)
Ingredients
- 1 pound ribeye steak, very thinly sliced against the grain
- 2 tablespoons chipotle peppers in adobo, finely minced
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cloves garlic , minced
- 8 large flour tortillas
- 1.5 cups Monterey Jack cheese, shredded
- 1 cup Provolone cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Add the sliced onions and green peppers to the skillet and sauté for 6 to 8 minutes until softened and edges are browned.
- Incorporate the minced garlic and cook for 60 seconds until fragrant, then remove the vegetable mixture from the pan and set aside.
- Increase heat to high, add the steak slices in a single layer, and season with salt, pepper, and the minced chipotle peppers.
- Sear the steak for 3 to 4 minutes until fully browned and slightly crisp on the edges, then return the vegetables to the pan to incorporate.
- Wipe the skillet clean and reduce heat to medium. Melt a small portion of butter in the pan.
- Place one flour tortilla in the skillet and distribute a layer of the cheese blend over the entire surface.
- Spread a portion of the steak and vegetable mixture over one half of the tortilla.
- Fold the tortilla in half and cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese is completely emulsified.
- Repeat the process for the remaining tortillas and slice into wedges before serving.
